Thirsty Lion Pub & Grill, 2290 Nw Allie Av, Hillsboro, OR 97124 - inspection findings and violations
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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 cold holding units are holding cold foods at 41F and below
- 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 holding units are holding hot foods at 150F and higher
- Information: Dishwashing Methods:
Kitchen area high temp dishwashing machine is running at 167F--Good! South bar area chemical dishwashing machine is running at 123F and 100 ppm chlorine--OK North bar area chemical dishwashing machine is running at 134F and 50 ppm chlorine--OK
- 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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11/10/2015 | Semi Annual Food | 100 |
- 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:
Salad dressings (ranch, 1000 island..) in West end salad prep top cooler temped at 44F. Person in charge believes that missing prep top cover may be the cause for higher temperature.
- 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 refrigerators except for west end salad prep top cooler temped at 41F and below.
- 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.
Steam tables: soups and sauces-163F - 182F; chicken off grill-179F
- Information: Dishwashing Methods:
Main dishwashing machine is running at 161F--Good! South bar area dishwasher is running at 154F and 50 ppm chlorine--OK North bar area dishwasher is running at 123F and 100 ppm chlorine--OK
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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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04/08/2015 | Semi Annual Food | 95 |
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