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: 38 F Walk-In: 38 F Walk-In Freezer: Frozen Produce Walk-In: Traulsen: 38 F Koch: 38 F Salad Cooler: 32 F Dessert Cooler: 41 F Yogurt: 37 F Salad Bar: 41-43 F Cocal Cola Cooler: 41 F Freezers: Frozen Prep Top: 41 F
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. Chicken 145 F; Burger 155 F Soup: 153 F; 144 F
Information: Dishwashing Methods: Dishwashing Machine 175 F Sanitizer solution 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: Foods that are cooling should not have a tight lid on them until they have reached 41 F or below.
12/07/2015
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: Observed the pie cooler holding at 42-46 F. The potentially hazardous food is holding at 42 F. Ensure the pie cooler is repaired to hold at 41 F and below throughout the cooler. CORRECTION: The PIC submitted a work order 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: 39 F Walk-In: 40 F Walk-In Freezer: Frozen Walk-In Freezer: Frozen Ice Cream Freezer: Frozen Walk-In 39 F Procuce Walk-In: Carrots 40 F Salad Bar Cooler: Beans 41 F Pie Cooler: 42 F Milk Cooler: 40 F Grab & Go Cooler: 38 F Salad Grab Cooler: 41 F Salad Bar: 35. 39 F 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. Soup: 141 F; 159 F Steam Table: 151 F Hot Cabnet: 155 F
Information: Dishwashing Methods: Dishwashing Machine 161 F Santizer solution 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.'
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