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: Observed food employee drinking from a cup missing a handle or a straw. Multiple unapproved employee beverage containers stored on the unit. CORRECTION: Employee beverages were discarded. Discussed proper employee beverage containers with employee and owner.
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. Cooler #1: pepperoni 43°F Cooler #2: sauce 41°F Cooler #3 and #4: dough Unit Cooler: cheese 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. Pizza 198°F
Information: Dishwashing Methods: Handwashing sink stocked Sanitizing bucket: 200 ppm chlorine Chlorine test kit available
Information: Notes/Recommendations: Commissary for sanitizing and grey water disposal. Restrooms available at the Beaverton Farmer's Market
08/29/2015
Mobile Semi
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. Pizza toppings below 41F.
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. None at this time.
Information: Dishwashing Methods: Washed at commissary. Sanitizer 50 ppm chlorine. 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: Notes/Recommendations: Thermometer ok, handwashing station ok.
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