Starbucks Coffee Co. #10696, 7118 Sw Hazel Fern Rd. Bldg #1, Tualatin, OR 97224 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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.
One door reach in under oven ambient air temperature 34°F Two door reach in under blenders ambient air temperature 34°F, Juice 34°F Two door reach in under bar ambient air temperature 36°F, Milk 38°F Self serve: Half and half 35°F Back two door cooler ambient air temperature 35°F Back two door freezer ambient air temperature -4°F Display case 51°F (unit in defrost mode, Items not out of temperature for more than 4 hours)
- 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 at time of the inspection
- Information: Dishwashing Methods:
High temperature dish machine 167°F Sanitizer bucket 300ppm Ammonium Chloride Test kit available
- 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.'
|
03/10/2016 | Semi Annual Food | 100 |
- 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.
Two door reach in under bar 27°F, Whole milk 30°F. Two door reach in 37°F, Milk 37°F Self serve bar: Half and half 40°F Back two door reach in 37°F: All items sealed. Back two door freezer: All items frozen Front display ambient air temperature 38°F.
- 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 at time of the inspection
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. High temp dish machine 169°F Sanitizer buckets 300ppm Ammonium Chloride. Test kit available.
- 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.'
|
11/25/2015 | Semi Annual Food | 100 |
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