- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Volunteer cutting tomatoes removed gloves to adjust coat sleeves and then began putting on clean gloves. Counseled her regarding when to wash hands. CORRECTED: Manager willl monitor staff and volunteers working with food for proper handwashing.
- 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.
3-door refrigerators 39*F, 34*F; Walk-ins 38*F, -1*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 holding at time of inspection. Fish to be cooked immediately before service.
- Information: Dishwashing Methods:
diswasher 165*F at plate surface
- 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:
Review of properly prepared plans and specifications by the Health Department is REQUIRED prior to construction, remodeling, or conversion of a food service facility. Plans must include, but are not limited to: 1) the menu; 2) anticipated volume of food to be stored, prepared, and sold or served; 3) the proposed layout, mechanical schematics, construction materials, and finish schedules; 4) the type and model of proposed equipment and facilities; and 5) standard operating procedures that ensure compliance with food safety regulations.
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12/01/2015 | Semi Annual Food | 95 |
- 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 food out of temperature control on the loading dock during the inspection. Food is brought to the facility by volunteers as early at 10:30 AM and left out of temperature. Raw shell eggs were observed at 55 F, Chicken 49 F. Some products are provided to the facility frozen. Potentially hazardous food products need to be maintained at 41 F and below at all times. Allowing the food to get above 41 F for an extended period of time increase the risk of foodborne illness. CORRECTION: The manager of the facility was instructed to remove food that was still in good temperature and place it in the walk-in. The manager stated that the facility received a large load of food today due to the holiday. It was suggested today that the facility contact other benevolet organizations to share the food since they were above capcity. The facility must develop a method of receiving to ensure the food is maintained at temperature. The facility can use equipment such as refrigerated trailers to help protect food and maintain it at the proper temperature.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.12 Food is stored in prohibited areas, specifically:
Food is kept on an outside patio area exposed to the elements and animals while waiting to be sorted for storage. Food must be kept in a clean, dry place that is insect and animal free.
- 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: 38 F 3 Door Cooler: 39 F Walk-In Freezer: 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.
Steam Table: Rice 169 F
- Information: Dishwashing Methods:
Dishwashing machine 160 F
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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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05/26/2015 | Semi Annual Food | 90 |
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