Venetian, 253 E. Main St., Hillsboro, OR 97123 - 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.
Small prep top tomato 33*F, salad prep top 40*F, pizza prep top meatball 36*F; reach-ins: 38*F, 35*F, 36*F; back bar 39*F; small reach-in for coffee service 34*F; freezer hard 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.
meatball marinara 162*F
- Information: Dishwashing Methods:
dishwasher 172*F, glasswasher 160.6*FF @ plate surface; wiping cloths 300 ppm QAC
- 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:
Milk in cooler is dated when opened but half-N-Half is not. Ensure all covered products are included in date marking program.
|
12/22/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Observed a build up of pink mildew inside the ice machine. Increase cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Observed a buildup of mildew inside the floor sink. Increase cleaning frequency.
- 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.
Large Prep Sink: 43 F Pizza Prep Top: 38 F Cook Top Drawers: 36 F Small Prep top: 35 F On Ice: 41 F Traulsen: 39 F Left True: 37 F Right True: 40 F Theater Cooler: 37 F Freezer: Frozen Bar Espresso Cooler: 38 F Bar Cooler: 40 F Walk-In: 38 F Walk-In 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.
Steam Table: Soup 171 F
- Information: Dishwashing Methods:
Dishwashing machine 174 F Bar Dishwashing Machine 160 F
- 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.'
|
06/02/2015 | Semi Annual Food | 100 |
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