- 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.
Left prep top: Cut tomatoes 40°F, Salsa 39°F. Reach in ambient air temperature 39°F, Lettice 40°F Right prep top: Cut tomatoes 39°F, Salsa 40°F. Reach in ambient air temperature 38°F Walk in cooler ambient air temperature 33°F, Salsa 36°F Two door reach in freezer: All items frozen One door reach in freezer: All items frozen Walk in 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.
Left steam table: Ground beef 161°F, Steak 159°F, Beans 167°F Right steam table: Ground beef 168°F, Steak 160°F, Beans 170°F Left hot holding cabinet ambient air temperature 164°F, Ground beef 164°F Right hot holding cabinet ambient air temperature 165°F
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. Sanitizer 200ppm Ammonium Chloride 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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01/14/2016 | 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.
West-most prep line cooler: Tomatoes, lettuce, onion all 41°F. East-most prep line cooler: Lettuce 42°F, Tomatoes 40°F. Walk-in cooler: Pico de gallo 41°F. Walk-in freezer inside walk-in cooler: All food items frozen. Walk-in freezer: All food 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.
East-most hot holding unit: Ground beef 165°F. West-most hot holding unit: Beans 170°F, Chicken 170°F. Tortilla hot holding unit: Tortillas 135°F.
- Information: Dishwashing Methods:
3 compartment sink available, 200 ppm Quat per test strips. Front sanitizer bucket: 200 ppm Quat. Test strips 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:
Great handwashing techniques observed by employees!
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07/17/2015 | Semi Annual Food | 100 |
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