- 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.
walk-in cooler-- 39-40 F (milk, half & half) 2-door reach-in cooler at espresso machine-- 37-40 F (milk) 2-door reach-in cooler at register-- 40 F (heavy whipping cream, milk) 1-door reach-in sandwich cooler-- 38-39 F (sandwiches, cream cheese) 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 at the time of the inspection.
- Information: Dishwashing Methods:
automatic low temperature dish machine: wash 130 F/100 ppm chlorine detected wiping cloth sanitizer solution concentration: 200 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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01/29/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Observed two containers of yogurt stored under the light on the top shelf in the walk-in cooler with a measured internal temperature of 49 F. The light has been on for some time and was very warm. The PIC stated that the policy is to keep the light turned off when not inside. **CORRECTION** The yogurt was immediately discarded. All other foods stored in the cooler were at or below 41 F.
- 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.
Walk-in cooler-- 41 F (milk, heavy whipping cream, sandwiches) 2-door reach-in cooler at espresso machine-- 36-38 F (milk) 2-door reach-in cooler at blenders-- 40-41 F (green smoothie mix, half & half, heavy whip) 1-door reach-in sandwich cooler-- 40-43 F (butter, cream cheese, sandwiches) Display cooler-- 41 F (organic milk, yogurt) 2-door reach-in freezer holding things frozen. Carafe are time marked for discard.
- 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:
Automatic low temperature dish machine: wash 129 F/100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 200-300 ppm quaternary ammonium detected.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- 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:
Facility is very clean. Good hand washing practices observed.
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09/30/2015 | Semi Annual Food | 95 |
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