- 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.
Meat refrigerator:34F Refrigerator for veggie and prepped items: 36F Front cold table : 36F, hummus, diced , tomato, lettuce
- 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.
Beef gyro 136F, Chicken gyro 143F, Rice 170F
- Information: Dishwashing Methods:
Three-Compartment sink is set up with 100 ppm chlorine.
- 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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11/20/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Observed a 6' inch diameter skewer of partially cooked chicken stored on the bottom shelf in the 1-door reach-in cooler with a measured internal temperature of 46 F. The chicken has been in the cooler overnight according to the PIC. It is unclear at this point if this is a cooling problem. All other foods in this cooler were holding between 41-42 F. The ambient temperature was recorded at 39 F. **CORRECTION** The chicken was immediately discarded.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The hood filters are soiled with grease and dust. **Thoroughly clean the filters and increase the regular 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.
Prep cooler at front counter-- 40 F (tomatoes, humus) Prep cooler in dining area-- 39-40 F (humus, cut lettuce) Arctic Aire 1-door reach-in cooler-- 41-43 F (falafel mix, cheese, cut tomatoes). Chest freezers holding things 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.
Cooking temperatures: gyro meat on spit 156 F. Hot holding temperatures: steam unit at front counter (chicken 140 F, gyro meat 137 F).
- Information: Dishwashing Methods:
Three compartment sink set up with 100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 100 ppm chlorine 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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04/28/2015 | Semi Annual Food | 95 |
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