Jade Green Palace Inc., 3018 Pacific Ave, Forest Grove, OR 97116 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 3-202.15 *PRIORITY FOUNDATION* Food packages are not in good condition, specifically:
Two canned food goods stored on the dry goods area were found to be heavily dented. CORRECTION: PIC immediately removed damaged canned foods and discarded them. PIC was recommended to contact their supplier and find out return policies on delivered damaged goods so as to avoid any future delivery of damaged goods.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Walk-in freezer had boxes of food items on the floor. Please have all foods throughout facility at least 6 inches off the ground or floors.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1) Observed the walk-in cooler ceiling and walls accumulated with a white mildew substance. 2) Observed an accumulation of old food debris around the kitchen grill and on the ground around the kitchen area. Please increase cleaning frequency of all nonfood-contact surfaces.
- 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.
Long prep-line cooler: Raw pork 38°F. Walk-in freezer: All food items frozen. Walk-in cooler: Breaded shrimp 40°F. Bar area beer coolers: Ambient air for all coolers between 35-38°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.
Dumplings on stove top 165°F. Rice cooker hot holding: White rice 180°F.
- Information: Dishwashing Methods:
Kitchen low temperature dishwasher: 135°F with 100 ppm chlorine. Bar area low temp dishwasher : 129°F with 100 ppm chlorine. Sanitizer bucket in kitchen 100 ppm chlorine. Bar area sanitizer bucket at 100 ppm chlorine. Test strips and thermometers available.
- 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.'
|
12/03/2015 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.13 *PRIORITY* An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
Observed kitchen ice machine drain water pipe inside the floor drain with no air gap. CORRECTION: Operator immediately cut the ice machine water drain hose to allow an air gap between end of hose and flood rim level.
- 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.
Long prep-line cooler: Fried shrimp 38°F, topside: water chest nuts 39°F. Walk-in cooler: sliced cheeses 40°F. Walk-in freezer: 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.
Hot holding unit: Egg flour soup 180°F, hot and sour sauce 183°F.
- Information: Dishwashing Methods:
Low temperature dishwasher 136°F, 50 ppm Chlorine per test strips. Bar low temperature dishwasher 139°F, 50 ppm Chlorine per test strips. Test strips available. Kitchen sanitizer bucket 50 ppm Chlorine. Bar sanitizer bucket 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: 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:
Great handwashing techniques were observed by all employees!
|
06/11/2015 | Semi Annual Food | 95 |
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