- Rule Violation and Requirement: VIOLATION OF SECTION 3-603.11 *PRIORITY FOUNDATION* A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information, specifically:
Observed current menu offering a loco moco dish which contains an egg made to customer's order and liking. No consumer advisory was printed on menu. CORRECTION: Operator stated they would re-print menu and asterisk all food items cooked to order, undercooked, or served raw as ready-to-eat. Please read below for what wording is needed on a consumer advisory notice for menus.
- 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.
Continental 2-door cooler: Cabbage 40°F. Cold holding unit right of grill: Hawaiian mac 40°F. Frigidaire freezer: All food items frozen. Whirlpool freezer chest: All food items frozen. 2-door prep top cooler: Cooked chicken at 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.
Chicken hot holding pan on grill: 138°F. Rice hot holding unit at 188°F.
- Information: Dishwashing Methods:
3 sink compartment at 100 ppm chlorine. Wait area sanitizer bucket at 100 ppm chlorine. Test strips and thermometers 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.'
- Information: Notes/Recommendations:
Please ensure all sanitizer buckets throughout facility are between 50 and 100 ppm as per chemical test strips. Please do not use cardboard to separate foods in freezer units. Please ensure there is at least one person in charge at facility at all times during opertional hours. It may be benefical to have at least one more person on staff to have managerial training.
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03/14/2016 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Observed raw beef stored over sliced green onion inside the Fridgaire freezer. CORRECTION: Employees were educated on the importance of separating foods and raw foods according to the Oregon Food Code and cooking temperatures to avoid possible cross-contamination. Educational handouts were given demonstrating appropriate cooking temperatures and storage of foods.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Observed cooked chicken stored in a medium sized metal pan sitting on top of the grill at 107°F. Per employee, the chicken was cooked at 10am this morning and food temperature was taken at 1:30pm by EHS. CORRECTION: Employees were educated on either having the chicken at either hot holding temperature of 135°F and above or below 41°F in order to have safe food out of the danger zone.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-101.11 *PRIORITY FOUNDATION* A person in charge has not been designated or is not present in the food establishment, specifically:
No manager or person in charge was available during time of inspection. CORRECTION: Spoke to owner after inspection and recommended having a designated person in charge to be always present at establishment during business hours.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed no date marking of ready-to-eat foods stored in the Continental 2-door cooler. CORRECTION: Operator immediately date-marked all foods inside all coolers throughout facility. An educational handout was given to employees regarding the importance of date-marking and what to date mark.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the fan and fan guard of the Continental 2-door cooler accumulated with a mildew substance that spread throughout the roof of the unit. Please increase cleaning frequency of all nonfood-contact surfaces throughout facility.
- 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.
Continental 2-door cooler: Sliced carrots 40°F. Cold holding unit right of grill: Cooked pulled pork 40°F. Frigidaire freezer: All food items frozen. Whirlpool freezer chest: All food 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.
Chicken on metal pan on top of grill: Cooked chicken at 107°F (See Violation).
- Information: Dishwashing Methods:
3 compartment sink available with 100 ppm chlorine per test strips. Front sanitizer bucket at 100 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: 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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09/30/2015 | Semi Annual Food | 81 |
Restaurant representatives - add corrected or new information about Hapa Grill, 14625 S.W. Teal Blvd, Beaverton, OR 97007 »