![]() ![]() Based on thermometer accuracy, two degrees F or one degree C tolerance is given. Rule: Violation 3H, Critical Violation of OAR 3-501.17 The person in charge discarded the milk during inspection. Post violation: Opened containers of 2% and half & half milk were not date-marked. Any such food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed. Any portion not consumed after 7 days must be discarded. Refrigerated, ready-to-eat, potentially hazardous food held for more than 24 hours under refrigeration must be marked with the date of preparation (or consumption). Date Marking, 7-Day Limit Ready-to-eat food is not properly date-marked, specifically: Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY.Dishwashing Methods Dishwashing Methods: Post violation: Chemical dishwasher is running at 121F and 50 ppm chlorine-OK Sanitizer bucket 50 ppm chlorine-OK.Online Food Handler testing available at Food Handler Certificate 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 monitor to ensure that these violations do not recur. These items were corrected at today's inspection. Critical Items, Corrected THE ABOVE VIOLATIONS ARE CRITICAL ITEMS.Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation. Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). COMPLIES 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.Dishwashing Methods Dishwashing Methods: Post violation: Chemical dishwashing machine is running at 118F and 50 ppm chlorine-OK Sanitizer bucket 50 ppm chlorine-OK.Post violation: Soup-164F Time marking used for pizza. Two degrees 2☏ (1☌) of tolerance given based on thermometer accuracy. Hot Food Temps Hot Food Temperatures 140☏ or (60☌) or above required.Post violation: Pizza prep coolers-39F Walk-in cooler-39F 2-door upright refrigerator-43F Freezer-OK ![]() 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: Dishwashing Methods: Low temperature dishwasher: 131☏ and 50ppm Chlorine. ![]() Two degrees, 2☏ (1☌), of tolerance is given based on thermometer accuracy.
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