Marylhurst University Event Venues

This is a beautiful campus nestled away on the Willamette River just south of Lake Oswego, OR. The café area is run pretty well but had one major drawback. There is no hot water in the kitchen or dish-​pit. Only the actual dishwasher gets hot because it has an independent tank heater. This is a major health code violation. Hot water for rinsing dishes and hand-​washing is an absolute necessity in an institutional kitchen.
The following are taken directly from: Multnomah County Health Department
Food Handler’s Manual:
There must always be a person in charge (PIC) at the
restaurant
The person in charge is responsible for ensuring all food
workers are healthy
The person in charge is responsible for training and
ensuring everyone practices good food safety
How to wash your hands
Use running warm water and soap
Scrub hands and rinse thoroughly (20 seconds)
Dry hands with single-​use towel, or air dryer
Do not dry your hands on your apron or wiping cloths
Using a dishwashing machine:
Chemical dishwasher: Use test papers on the final rinse to
ensure that the machine is sanitizing the dishes.
Hot water dishwasher: Use a thermometer to make sure
the final rinse is reaching 165°F for stationary rack
machines and 180°F for other machines.
The dishwasher rarely got above 145 degrees. Another major issue. This oversight by management and staff is extremely unprofessional. I would hope this issue is addressed immediately as it leads to unsanitary working conditions.