- 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: Ambient air 35°F and sliced tomatoes at 38°F. Prep-line cooler in kitchen: Sliced tomatoes 40°F. 4-drawer cooler under grill: Raw beef patties at 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.
None available during time of inspection.
- Information: Dishwashing Methods:
3 compartment sink available with 200 ppm quaternary ammonium. Sanitizer bucket with 200 ppm in front kitchen area. Test strips and thermometers 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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03/17/2016 | Semi Annual Food | 100 |
- 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.
Refrigerated drawers burgers 40F, prep table cut tomatoes 38F. Walk ni cooler onion 39F.
- 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.
Hamburger final cooking temperature 174F.
- 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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01/13/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically:
Observed the presence of flies at the cook line and back of kitchen. Please ensure facility minimizes the presence of insects throughout facility.
- 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: Tomatoes 39°F, beef patty 39°F. Prep-top cooler at front: Tomatoes 41°F. Milk cooler: Milk 38°F. Ice-cream machine: Ice-cream mix at 33°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.
Off the grill burger at 179°F.
- Information: Dishwashing Methods:
3 compartment sink available with 300 ppm quaternary ammonium per test stip. Sanitizer bucket back of kitchen 200 ppm quat. Test strips and thermometers available.
- 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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10/13/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Mop observed down in the mop sink. Hang mops up when finished.
- 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.
Burgers 41F, walk in cooler onions 37F.
- 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.
Onions 139F.
- Information: Dishwashing Methods:
Three compartment sink 200 ppm quat. 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: 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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08/07/2015 | Semi Annual Food | 100 |
- 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: raw hamburger patty 37°F Prep Cooler: cut tomatoes 43°F, cut lettuce 43°F, 38°F ambient air temperature. On Ice: cheese slices 43°F Cold drawer: hot dog 39°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.
burger off grill 118°F steam table: grilled onions 160°F
- Information: Dishwashing Methods:
3 compartment sink: 200 ppm quaternary ammonium Quaternary ammonium test kit available Sanitizing buckets: 200 ppm quaternary ammonium
- 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/
Ensure all new hire's have food handler's cards within 30 days of hire.
- 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 the prep cooler is holding at 41°F or below at all times.
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04/22/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Five Guys Burgers And Fries, 14700 Sw Murray Scholls Drive, Beaverton, OR 97007 »