- 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: Tomato 38 F Frosty Machine: 36 F Potato Prep Top: Creamer 41 F Chocolate Frosty Machine: 39 F Salad Prep Top: 43 F Drive Thru 32 F Prep Top: 38 F Burger Cooler: 40 F Walk-In: 40 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.
Burgers on grill 177 F Chili 187 F Hot Drawers: 167 F Chili Reheating 180 F
- Information: Dishwashing Methods:
3 comp sink not setup at time of the inspection with Quat. 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.'
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03/14/2016 | 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.
All cold holding units are holding cold foods at 41F and lower
- 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 off grill-178F; chicken in hot holding drawer-180F; chili in steam table-166F
- Information: Dishwashing Methods:
3-compartment sink with 300 ppm quat--OK Sanitizer buckets 300 ppm quat--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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01/26/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.12(B)(C)(D) A steam mixing valve is used at a handwashing sink, water is not provided through a combination faucet or properly metered, or an automatic handwashing facility is not installed according to manufacturer's instructions, specifically:
Hot water faucet in men's room stays on for only 3 seconds. Adjust valve to remain on for 15 seconds.
- 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-ins: 38*F, 6*F; Drive-up coolers 36*F, 38*F; cold table 38*F, tomato 40*F; freezers hard frozen; raw hamburger 41*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.
grilled chicken 184*F, spicy chicken 200*F, chili in front 170*F
- Information: Dishwashing Methods:
3-compartment 300 ppm QAC
- 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.'
- Information: Notes/Recommendations:
Women's rest room has a covered container in the handicapped stall that is inaccessible to others in the restroom. Suggest moving the container by the sink so people using either stall have access for disposal of hygiene products.
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10/28/2015 | 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.
Prep Top: 40 F Prep Top: 40 F Frosty Machine: 37 F Frosty Machine: 38 F Freezer: Frozen Burger Cooler: 39 F Walk-In Freezer: Frozen Walk-In: 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.
Chili 151 F
- Information: Dishwashing Methods:
3 comp sink 300 ppm Quat. Test strips available. Sanitizer solution 300 ppm Quat.
- 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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10/23/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
No sanitizer was detected in grill area sanitizer pan.
- 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: cheese-37F, sauces-37F, lettuce-40F; Prep top inserts-40F (cheese); Softserve machines-34F - 36F; Undercounter cooler: acidified cream-39F; Freezers--OK
- 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-165F; Hot holding unit: grilled chicken-146F, crispy chicken-168F; Hamburger off grill-175F
- Information: Dishwashing Methods:
3-compartment sink with 200 ppm quat--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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08/14/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
Observed floor tiles in the mop sink and in the kitchen cracked. These area are no longer easily cleanable.
- 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: tomatos 37 F Walk-In: 38 F Frosty Machine 37 F Double Frosty Machine 36 F Walk-In Freezer: Frozen Freezer: Frozen Front Coolers: 38 F, 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.
Steam Table: 156 F
- Information: Dishwashing Methods:
3 comp sink Quat. 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.'
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04/17/2015 | Semi Annual Food | 100 |
- 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.
19A: During the previous inspection the vanilla frosty machine was observed out of temperature. Today it was observed holding at 39 F.
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04/14/2015 | Reinspect Food | |
Restaurant representatives - add corrected or new information about Wendy's, 1920 Se Minter Bridge Dr., Hillsboro, OR 97123 »