Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically: The magnetic knife rack is not in good repair in the back prep area. Please replace it when possible.
Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically: The racks in the walk in cooler need more cleaning to remove food debris.
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: The TOGO'S black olive discard time for opened cans of product is more than our rules allow. Please discard black olives that are opened within 7 days unless the product can be shown to not be hazardous and shelf stable when opened. Provide documentation from the olive distributer if necessary.
11/23/2015
Semi Annual Food
100
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 thermometer in the walk in cooler is not in good repair and needs cleaning. I would discard this thermometer and get a new one.
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 meat 39F. Deli cooler cheese 40F, Soda cooler 40F. 2nd deli cooler single door 40F.
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. Meatballs 140F.
Information: Dishwashing Methods: Three compartment sink 200 ppm sanitizer. Test paper ok.
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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