Sweet Tomatoes, 1225 Nw Waterhouse Avenue, Beaverton, OR 97006 - inspection findings and violations

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Business Info

Name: Sweet Tomatoes
Address: 1225 NW Waterhouse Avenue, Beaverton, OR 97006
Total inspections: 2
Last inspection: 12/09/2015
Score
100
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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.
    All refrigeration holding at 35-42 F Lettuce items time marked on salad bar
  • 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.
    All hot items at 135-175 F Pasta and pizza are time marked
  • Information: Dishwashing Methods:
    Wet wiping cloth solution 200 ppm quat Dishwasher ran at 160 F Handwashing sinks stocked
  • 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.'
 12/09/2015Semi Annual Food100
  • Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
    Cooked pasta stored in walk-in cooler under 36F temperature. Pasta container is full to the rim and tightly covered. Pasta temperature is 46F at this time. The manager states pasta was prepared at 12pm. ** Corrected, Pasta was divided into shallow pans and only partially covered to facilitate cold air penetration and rapid cooling. Please see below.
  • 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 #1 36F, veggie and pasta Walk-in cooler #2 34F, chicken, tricolor macaroni, cut fruits Bakery station prep coolers: right side 39F, left side 40F Pasta station: 41F potato station: 41F, diced tomato, sour cream Salad bar isle: All coolers holding products between 36F and 39F
  • 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.
    Backup soup station: 168F-180F Front soup station: Soups between 140F-198F
  • Information: Dishwashing Methods:
    Dishwasher final rinse temperature reached 165F at the dish level.
  • 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/
  • 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.'
 06/22/2015Semi Annual Food97

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