- Rule Violation and Requirement: VIOLATION OF SECTION 3-401.11(A)(B)(2) *PRIORITY* Raw animal foods are improperly cooked, specifically:
Food off the grill checked for final cook temperature showed that the food containing chicken meat was under cooked to 153F. Corrected: The cook was advised to extend the grill time to fully cook the food containing raw chicken. Recheck of cooked temperature showed 167F.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Some ready-to-eat food in walk-in refrigerator observed not date-marked including noodle, rice noodle fried tofu and crab meat also gallon of milk observed not date-marked once opened. Corrected: The manager date-marked undated products with production dates and milk with the opened date.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Rice transfer spoon stored in 105 F water between uses. Corrected at inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Handwash sink at the wait station does not drain properly, and leaking.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
Hands sink in back kitchen area found blocked due to storing utensil and placing garbage and recycling containers in front the hand sinks. Blocking containers were removed to provide easy access to the hand wash sinks.
- 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: 40F Walk-in cooler for prepped items: 39F
- 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.
Food off the grill tested 166F after correction and extending cooking time. Soups165F-180F, steamed rice 168F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 125F with 50 ppm chlorine.
- 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.
- 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.'
|
11/25/2015 | Semi Annual Food | 89 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(4,5,6,8) Raw or ready-to eat food is not properly covered or stored, specifically:
Observed a hotel pan of raw frozen turkey stored on a rack above a hotel pan of raw frozen beef. *CORRECTION* The foods were arranged to proper storage order during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed dried food debris on the cutting surfaces of the food slicer and on a knife stored on the mag rack above the prep table. **CORRECTION** The knife and slicer were washed, rinsed, and sanitized upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed cases of sauce stored on the floor in the dry storage room in the back. **Please store foods at least six inches off the floor to prevent possible contamination as noted below.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed a bulk scoop stored in the dry rice with the handle touching the food. **Store utensils with the handles up and out of the foods as noted below.
- 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-- 37-41 F (tofu, cabbage, sprouts, crab, shrimp, ice cream mix) Beer walk-in cooler-- 39-40 F (lettuce, dressing) Reach-in cooler at wait station-- 40 F (milk, ice cream mix) Buffet line inserts-- 40-42 F (cooked noodles, sprouts, cut cabbage, tofu, cut tomatoes) Ice cream machine-- 42 F. Walk-in & reach-in freezers holding things 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.
Cooking temperatures: beef off grill 158 F. Hot holding temperatures: soup warmers in prep area 137-143 F; soup warmers in wait station 153-158 F; rice warmer in wait station 147 F.
- Information: Dishwashing Methods:
Three compartment sink available. Automatic low temperature dish machine: wash 126 F/100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 200 ppm chlorine detected.
- 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.
- 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/
Obtain current food handler cards ASAP and keep on hand.
- 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.'
|
06/24/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Chang's Mongolian Grill, 10900 Sw 68th Parkway, Tigard, OR 97223 »