- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
There was no detectable chlorine sanitizer in the wiping cloth sanitizing solution at the front counter. **CORRECTION** The chlorine concertation was adjusted to 100 ppm during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.17 Attachments to walls and ceilings are not easily cleanable, specifically:
The basin for the hand sink in the back is loose and pulled away from the countertop creating large voids that are not easily cleanable. **Please repair the sink and seal the juncture so that the area is smooth, durable, non-absorbent, and easily cleanable.
- 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-- 39-41 F (pepperoni, sausage, soup, cheese, chowder, tomatoes, lasagna) large prep cooler-- 39-41 F (diced tomatoes, olives, sausage, marinara) small prep cooler-- 41-43 F (ham, meatballs) display cooler in dining area-- 42 F (cheesecake) 1-door reach-in freezer holding things frozen. Good date marking observed.
- 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.
cooking temperatures: pizza out of oven 186 F hot holding temperatures-- croc warmer 178-184 F (marinara, Au Jus)
- Information: Dishwashing Methods:
3-compartment sink available automatic low temperature dish machine: wash 121 F/100 ppm chlorine detected wiping cloth sanitizer solution concentration: 100 ppm chlorine detected (see violation 39E)
- 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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02/17/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Observed a can of domestic pesticide (RAID) stored in the cabinet under the soda fountain next to a sealed case of juice drink pouches. **CORRECTION** The pesticide was immediately removed from the facility during the inspection.
- 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-- 41-43 F (pepperoni, cheese, lettuce, lasagna, chowder, marinara) Large prep cooler-- 39-41 F (artichoke, olives, sausage, tomatoes, cheese, marinara, beans) Countertop prep cooler-- 41-43 F (chicken, meatballs) Reach-in & chest 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:
3-compartment sink available. Automatic low temperature dish machine: wash 118 F/50 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 100 ppm chlorine 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 clean. Good hand washing observed. Good date marking observed. Nice Job!
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10/14/2015 | Semi Annual Food | 95 |
- 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 large prep cooler has duct tape and a cover that has trouble closing.
- 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.
Prep Cooler: canadian bacon 43°F, cooked cajun chicken 43°F Randall Prep Cooler: diced tomatoes 43°F Cheese on ice: 43°F Haier Chest Freezer: Frozen Walk In Cooler: salsa 43°F, lemon 43°F, marinara sauce 43°F Danby 1 Door Cooler: 43°F ambient air temperature Frigidaire Freezer: 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: sauce 199°F
- Information: Dishwashing Methods:
3 compartment sink: 50 ppm chlorine Chemical Dish Machine: 50 ppm chlorine, 120°F at plate level Sanitizing buckets: 200 ppm chlorine Chlorine Test Kit available Handwashing sinks stocked
- 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.'
- Information: Notes/Recommendations:
Ensure salsa is discarded after 7 days.
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05/18/2015 | Semi Annual Food | 100 |
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