- 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 reach-in cooler at espresso machine (#1)-- 38 F (milk) 1-door reach-in cooler #2 at front counter-- 36-38 F (milk) 1-door reach-in cooler #3 at front counter-- 39 F (milk) 1-door reach-in sandwich cooler #4-- 40 F (egg sandwich, pesto wrap) 1-door employee reach-in cooler #5 in back-- 32 F 1-door upright reach-in cooler #6-- 37 F (milk) 1-door upright reach-in cooler #7-- 33 F (half & half, heavy whipping cream) display cooler at front counter-- 40-41 F (panini, yogurt, organic milk) reach-in freezers holding things frozen.
- 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.
no hot foods
- Information: Dishwashing Methods:
3-compartment sink available automatic high temperature dish machine: final rinse 174 F wiping cloth sanitizer solution concentration: 300 ppm QAC detected.
- 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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02/16/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.12 Cleaned equipment, utensils, linens and single service articles are stored in a prohibited location, specifically:
Observed a bottle brush used for cleaning the interior of coffee urns stored under the drain line of the front hand sink. **CORRECTION** The brush was washed and stored in a pan at the 3-compartment sink.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
The women's restroom is out of order due to a plumbing problem according to the PIC. **Repair the plumbing ASAP to restore the restroom to service.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Some of the cove base tiles are missing near the dish machine. **Please repair this area so it is smooth, durable, non-absorbent, and easily cleanable.
- 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 upright cooler #6-- 39-40 F (milk, half & half) 1-door upright cooler #7-- 38-41 F (chicken wrap, yogurt) 1-door employee cooler #5-- 38 F 1-door reach-in cooler @ espresso machine-- 36 F (milk, half & half) 1-door reach-in cooler #3 @ espresso-- 38 F (milk) 1-door reach-in cooler #2 @ espresso-- 41 F (milk) 1-door sandwich cooler-- 38-41 F (cream cheese, breakfast sandwich) Display cooler-- 40-41 F (milk, yogurt, egg salad) Self-serve carafe-- 34 F, 36 F. 2-door reach-in freezer holding things frozen.
- 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.
No hot foods.
- Information: Dishwashing Methods:
3-compartment sink available. Automatic high temperature dish machine: final rinse 173 F. Wiping cloth sanitizer solution concentration: 200-300 ppm quaternary ammonium detected.
- 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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09/29/2015 | Semi Annual Food | 100 |
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