- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.12 Working containers of food removed from their original packages are not identified, specifically:
Observed large bins filled with flour, sugar etc. without labels of contents out of original containers. Please ensure all working containers holding food or food ingredients that are removed from their original packages are labeled and identified with the common name of the food.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Observed grill side hand washing sink leaking. Please ensure all plumbing systems are maintained in good repair.
- 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.
Left prep top: Battered and fried pork 40°F, Dumpling 39. Reach in ambient air temperature 40°F Right prep top: Raw chicken 39°F, Raw beef 40°F, Raw pork 39°F, Raw scallops 39°F. Reach in ambient air temperature 39°F Vegetables on counter in ice for lunch rush: Broccoli 47°F, Celery 45°F, Baby corn 45°F, Onions 46°F (Items have not been out for longer than 4 hours and will be placed back into the walk in cooler holding below 41°F for rapid cooling) Pork defrosting under cold running water 43°F on surface Two slide door drink cooler ambient air temperature 39°F, Lemon 38°F Walk in cooler ambient air temperature 40°F, Raw shrimp 40°F, Cooked pork 41°F, Raw beef 49°F, Raw chicken 47°F (Both items were being processed during the inspection, placed in a shallow container with no lid into the walk in cooler holding below 41°F) Walk in freezer: All 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 off grill 204°F Hot holding: White rice 140°F, Brown rice 190°F, Fried rice 137°F, Soup 179°F
- Information: Dishwashing Methods:
High temperature dish machine 129°F 200ppm Chlorine Test kit available.
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02/12/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Observed large grease build up on side of fryer. Please clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.12 Working containers of food removed from their original packages are not identified, specifically:
Observed large food bins not labeled with common name for product inside. Please see below.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-102.11(A)(2)(B)(2) Single-service articles impart colors, odors, or tastes to food or are not clean, specifically:
Observed plastic bags being used as single service storage for raw meat. These bags are not designed to be used in this matter. Observed dry noodles stored in cardboard box. This was mentioned on your last inspection. Please correct this practice.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-101.11 Floors, walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, or floors are improperly carpeted, specifically:
Observed table coverings under rice container that were peeling. Please ensure all surfaces are smooth and easily cleanable.
- 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 38°F, Raw shrimp 38°F, Raw chicken 39°F, Cooked pork 40°F Left prep top: Breaded pork 43°F, Chicken 41°F Left reach in: Cream 40°F Right prep top Raw chicken 42°F, Raw shrimp 40°F Front rolling door fridge: half and half 38°F Freezer: 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.
Hot holding cooked white rice: 167°F, Hot holding cooked fried rice 180°F Cooked chicken off grill 190°F
- Information: Dishwashing Methods:
Dish Machine 127°F, 100ppm Chlorine. Test kit available.
- 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.'
- Information: Notes/Recommendations:
Sizzling rice drying process was reviewed to discuss the best handling practices of this product.
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10/29/2015 | Semi Annual Food | 100 |
- 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 removable insert pans of raw chicken, beef and shrimp in the Prep Cooler #2 stored over uncovered bins of raw cut vegetables such as water chestnuts, cut cabbage, cooked noodles and cut mushrooms. CORRECTION: Ready to eat foods were removed from under the raw foods and placed in an area of the prep cooler where they are correctly stored in ascending cooking temperature.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-209.11 Employee personal care items are not properly stored, specifically:
Observed a smartphone stored near clean plates and above a preparation surface in the main kitchen area.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed bags of frozen raw meat and bins of frozen raw meat stored directly on the floor in the walk in cooler.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Observed puff rice noodles stored in a cardboard box and grocery bags used to store raw frozen meat in the freezer.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Observed an accumulation of dust on the ceiling tiles, soiled walls near the water heater and areas that are hard to reach with an accumulation of food debris. Recommended to increase cleaning frequency of these areas.
- 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:
Observed rear handwashing sink blocked by boxes that needed to be moved in order to use the handsink. CORRECTION: Boxes were moved. Handwashing sinks shall be accessible at all times.
- 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.
Prep Cooler #1: cooked shrimp 43°F, cooked chicken 43°F Prep Cooler #2: raw chicken 39°F, raw beef 39°F Walk In Cooler: tofu 39°F, raw chicken 39°F, raw beef 39°F Walk In Freezer: Frozen Raw shrimp on ice: 40°F 2 Door Glass Cooler: 37°F ambient air temperature
- 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 Cooker: 178°F Soup kettle #1: 199°F Soup kettle #2: 167°F
- Information: Dishwashing Methods:
Chemical dish machine: 120°F, 50 ppm chlorine Sanitizing bucket: 200 ppm chlorine Chlorine test kit available Handwashing sinks stocked
- 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.'
- Information: Notes/Recommendations:
Ensure tofu and milk are date marked when needed. Employee beverage container handout provided.
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05/19/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about House Of Good Fortune, 15992 Sw Tualatin-Sherwood Rd., Sherwood, OR 97140 »