- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
Facility uses chlorine and quaternary ammonium. Quaternary ammonium test kit not available CORRECTION: Test kit provided.
- 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: 40°F ambient air temperature Walk In Freezer: Frozen 2 Door Freezer: Frozen Glass display freezer: Frozen Ice cream display freezer: frozen 2 door cooler: milk 40°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.
No hot foods at this location.
- Information: Dishwashing Methods:
3 compartment sink: 50 ppm chlorine Chlorine test kit available Handwashing sinks stocked Sanitizing bucket: 200 ppm chlorine
- 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:
Ensure written policy for waffle mix is available
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03/22/2016 | Semi Annual Food | 97 |
- 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: 35 F Walk-in Freezer: Frozen Ice Cream Freezer: Frozen
- Information: Dishwashing Methods:
3 comp sink not setup at time of the inspection. 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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02/18/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 2-101.11 *PRIORITY FOUNDATION* A person in charge has not been designated or is not present in the food establishment, specifically:
There is no designated person in charge present during inspection. There is one new food worker at the time of inspection, but the new food worker stated that she is not a person in charge and she was not able answer many of questions asked during inspection. Correction: The food worker asked the owner/person in charge to return to the facility during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-102.11(C)(2,3,17) *PRIORITY FOUNDATION* The person in charge has not demonstrated knowledge of foodborne illness disease prevention relating to employee illness, specifically:
When asked to name foodborne illness disease or their symptoms that require restriction or exclusion from food service, the food worker was unable to answer. Washington County Environmental Health Specialist provided education during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Wet mop is stored in mop sink. Mop must hung to air-dry.
- 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: milk-42F; Silver king cooler-39F; Freezers--OK
- 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.
No hot food at this time
- Information: Dishwashing Methods:
3-compartment sink with 100 ppm chlorine--OK
- 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: 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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10/01/2015 | Semi Annual Food | 94 |
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
Observed the floors in the food service area missing spots and heavily worn in areas. These areas are no longer easily cleanable.
- 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: 33 F Walk-In Freezer: Frozen Display Freezer: Frozen
- Information: Dishwashing Methods:
3 comp sink not setup at time of the inspection with 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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09/10/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Cold Stone Creamery, 2227 Nw 185th Ave. S. E-115, Hillsboro, OR 97124 »