Rule Violation and Requirement: VIOLATION OF SECTION 3-304.15(B)(D)(E) Gloves are not properly designed, specifically: Observed latex gloves at the food prep line. Ensure all gloves in the facility are latex 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. Prep Top: 40 F Prep Top: 39 F Walk-In: 37 F Freezer: Frozen Salad Bar 36 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 on service bar above 135 F
Information: Dishwashing Methods: Dishwashing machine 125 F with 100 ppm chlorine. 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.'
Information: Notes/Recommendations: Ensure the dishwashing machine is being monitored and that it reaches a minimum of 120 F.
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