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 Ham 39°F, Cream cheese 40°F. Reach in ambient air temperature 36°F, Walk in cooler ambient air temperature 38°F, Sausage 39°F One door freezer: All items 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: Chili 169°F
Information: Dishwashing Methods: Three compartment sink for wash, rinse and sanitize. Sanitizer 300ppm Ammonium Chloride. Bar high temperature dish machine 161°F
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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