- 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.
Back three door reach in freezer ambient air temperature 30°F Back one door reach in freezer ambient air temperature 10°F Back two door reach in ambient air temperature 34°F One door reach in under oven ambient air temperature 38°F Left bar one door reach in ambient air temperature 40°F, Milk 40°F Center bar one door reach in ambient air temperature 38°F, Half and half 40°F Right bar one door reach in ambient air temperature 36°F, Milk 39°F Milk in counter: Whole 39°F, 2% 43°F Left drive thru one door reach in ambient air temperature 36°F, Milk 36°F Right drive thru ne door reach in ambient air temperature 38°F Left display case ambient air temperature 34°F Right display case ambient air temperature 32°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:
High temperature dish machine 175°F Sanitizer bucket 200ppm 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.'
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03/17/2016 | 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.
Drive thru one door reach in 38°F Drive thru one door reach in 39°F Bar left reach in 37°F, Milk 41°F Bar center reach in 36°F, Egg nog 40°F Bar right reach in 37°F, Milk 37°F Front display case ambient air temperature 36°F Back one door reach in: Ambient air temperature 38°F Back one door and two door freezer: All items 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 time of the inspection
- Information: Dishwashing Methods:
Dish machine 172°F 200pmm chlorine All sanitizer buckets 200ppm chlorine 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.'
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12/04/2015 | 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.
Reach in #1: milk 39°F Reach in #2: half and half 39°F Reach in #3: milk 37°F Reach in #4: 38°F ambient air temperature Display cooler: 38°F ambient air temperature 2 door reach in: 38°F Freezers: Frozen Milk on counter: 43°F, 42°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 during the inspection.
- Information: Dishwashing Methods:
High temperature dish machine: 165*F at plate level Sanitizing buckets: 300 ppm quaternary ammonium Espresso Line Sanitizer: 200 ppm quaternary ammonium Quaternary ammonium test kits available
- 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:
Ensure employee beverage containers are approved.
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07/09/2015 | Semi Annual Food | 100 |
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