- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically:
Observed: boiled eggs 53°F, deli meat 50°F, cream cheese 52°F, butter 51°F (discarded within 4 hrs). No written procedure is available for the time marking. CORRECTION: A time marking policy will be emailed to Washington County within 14 days.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed the rice paddle stored on a spoon holder. Read below on proper ways to store in use utensils:
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
1 Door Freezer: Frozen 2 Door Cooler: deli meat 41°F, salsa 40°F Out for service: boiled eggs 53°F, deli meat 50°F, cream cheese 52°F, butter 51°F (discarded within 4 hrs).
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Oatmeal 167°F Eggs 156°F
- Information: Dishwashing Methods:
3 compartment sink available High temperature dish machine: 160°F at plate level Quaternary ammonium test kit available Sanitizing bucket: 200 ppm quatenary ammonium Handwashing sink stocked.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Employee beverage container handout provided.
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12/21/2015 | Semi Annual Food | 97 |
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
2-door upright refrigerator: shredded cheese-40F, cream cheese-38F; Dry storage room refrigerator-38F; Counter top refrigerator: milk-40F; Freezers--OK
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Hot holding units: scrambled eggs-172F, Oatmeal-160F, sausage-158F
- Information: Dishwashing Methods:
High temp dishwashing machine is running at 172F--Good!
- Information: The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted. Online Food Handler testing available at http://orfoodhandlers.com/
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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06/23/2015 | Semi Annual Food | 100 |
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