- 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:
Raw shrimp stored below raw chicken in the walk in. Do not store raw chicken above other foods. CORRECTION: Food rearranged during inspection
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Secondary prep area dishwasher ran with 10 ppm chlorine. Repair so that dishwasher runs with 50-200 ppm chlorine every time. Use test strips. CORRECTION: Technician called and this dishwasher will be taken out of use until repaired.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.15(B)(D)(E) Gloves are not properly designed, specifically:
Orange rubber gloves are used in contact with chicken. Do not use these gloves in contact with food. These gloves are for cleaning only. Employee switched to single use gloves.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.12(A) *PRIORITY* A cross connection exists between the drinking water system and a nondrinking water or unknown water system, specifically:
Drainline below cookling is sitting in a collection of waste water. This water is due to lack of cleaning of strainer and low hanging of drain pipe. Keep strainer clean to allow water to pass and if possible raise drainline higher to keep it out of waste water. CORRECTION: Strainer cleaned. Discussed raising drainline.
- 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 refrigeration holding at 38-42 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.
Rice warmers- 150-170 F Soup- 155-165 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Main dishwasher ran at 142 F with 100 ppm chlorine Secondary dishwasher- see violation Handwashing sinks stocked
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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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11/02/2015 | Semi Annual Food | 85 |
Restaurant representatives - add corrected or new information about Happy Panda Restaurant, 1415 Nw 185th, Aloha, OR 97006 »