- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Observed a container of domestic pesticide (Home Defense) sitting on the floor under the back hand sink next to the prep table. Do not store pesticides in food prep area. **CORRECTION** The pesticide was immediately removed from the area and stored away from any food or clean dishes.
- 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-- 38-41 F (tuna, cheese, pepperoni, guacamole, turkey) make line inserts-- 38-42 F (tomatoes, lettuce, cheese, Philly steak, ham, turkey, chicken, roast beef, tuna) 1-door display cooler-- 39 F (milk) walk-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.
hot holding temperatures: soup warmer 138 F; steam unit (chicken 153 F, meatballs 144 F)
- Information: Dishwashing Methods:
3-compartment sink wiping cloth sanitizer solution concentration: 200 ppm QAC 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.'
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02/29/2016 | Semi Annual Food | 95 |
- 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 milks stored in the display cooler in the dining area with measured internal temperatures of 50 F. The milk has been in the cooler overnight according to the PIC. The ambient temperature was measured at 51 F. Observed soup in the soup warmer with a measured internal temperature of 130 F. The soup has been in the warmer for less than 4 hours according to the PIC. **CORRECTION** The soup was reheated to 166 F during the inspection. The milk was immediately discarded. There were no potentially hazardous foods stored in the cooler by the end of the inspection. Do not store potentially hazardous foods in this cooler until it is capable of holding at or below 41 F.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed containers of tuna in the walk-in cooler and at the service line inserts with measured internal temperatures of 50-51 F. The tuna was prepared approximately 3 hours prior to the inspection according to the time on the container. **CORRECTION** The lids were immediately removed to allow for rapid cooling. Monitor the foods to make sure that it reaches 41 F within the required time.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
The 2-door reach-in cooler at the front counter is not working. **Please repair or replace the cooler.
- 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-- 38-39 F (salami, turkey, sliced tomatoes, guacamole) service line inserts-- 39-42 F (chicken, roast beef, ham, turkey, pepperoni, salami, tomatoes, lettuce, olives, cheese, Philly steak) walk-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.
Hot holding temperatures: soup warmer 151 F (see violation 31B).
- Information: Dishwashing Methods:
3-compartment sink set up with 200 ppm QAC detected in third compartment. Wiping cloth sanitizer solution concentration: 200 ppm QAC 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: 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/
Obtain current food handler cards ASAP.
- 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:
Good hand washing observed.
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10/28/2015 | Semi Annual Food | 92 |
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