- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
There were no paper towels at the men's restroom hand sink. **CORRECTION** Paper towels were provided 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-- 36-39 F (dessert mix, beans, cheese) cold drawers at make line-- 43 F (cut lettuce) 1-door Hoshizaki reach-in cooler-- 39 F (cheese, lettuce) 1-door reach-in cooler at drive thru-- 38-41 F (sour cream, milk) cold drawer at front counter-- 40-41 F (butter, dressing) dessert machine-- 38 F, 36 F walk-in, reach-in, & freezer drawers holding things frozen cold foods are time marked on the make line.
- 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: hamburger off grill 170-176 F, chicken out of fryer 198 F, chicken off grill 190 F. Hot holding temperatures: tray warmers (chicken nuggets 141-156 F, chicken patties 167-201 F, potatoes 161 F, hamburgers 140-157 F); chili warmer 193 F.
- Information: Dishwashing Methods:
3-compartment sink set up with 300 ppm QAC wiping cloth sanitizer solution concentration: 300 ppm QAC 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:
Good hand washing observed.
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11/17/2015 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
An improper employee beverage was observed on the cookline. This was a to-go style paper coffee cup. All employee beverages must have a lid with either a straw or handle. Educate all employees.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
An employee was observed handling raw hamburger patties and then they would rinse hands in a sanitizer dip or wipe them on paper towels. All employees must wash their hands after handling raw meat. A hand dip can not be used in place of handwashing. CORRECTION: Employee directed to wash hands properly.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
The leftside handwashing sink is blocked by boxes and a pan is sitting in the sink. Keep both handwashing sinks free and accessible. This is also the handwashing sink closest to the raw meat bins.
- 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 refrigeration holding food at 34-42 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.
Chili- 143-147 F Cheese- 139-145 F Hot drawers- 150-180 F Hamburgers cooked to 174 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm quat 3 compartment sink with 200 ppm quat Handwashing sinks stocked
- 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.'
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06/02/2015 | Semi Annual Food | 84 |
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