Kebab King, 17955 Sw Tv Hwy, Aloha, OR 97003 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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:
1) Observed cooked pieces of chicken sitting on the prep-top table at 70°F. Per operator, the meat had been on counter for about 30 minutes. 2) Observed several plastic containers of ground beef sitting on prep-top table holding internal temperature of 55°F. Operator stated they had only been left out for 30 minutes. CORRECTION: Operator immediately re-heated cooked chicken to a temperature of 177°F and put all ground beef on food prep table in upright silver cooler.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed employee handle raw beef burger patty with gloves on and then open adjacent cooler door to grab a hamburger bun and place it on the griddle. Employee did not take off gloves and wash hands after handling raw food and prior to touching ready-to-eat foods (i.e. hamburger bun). CORRECTION: Employee was ordered to throw away buns and take off gloves then proceed to thoroughly wash her hands.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
1) Observed kitchen handwashing sink without any hand provisions (i.e paper towels) provided. The towel dispenser was out. 2) Observed the Men's bathroom paper towel dispenser above handwashing sink out of paper towels. CORRECTION: PIC re-stocked both paper towel dispensers with new ones.
- 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.
Upright cooler: Ambient air 35°F. Upright freezer: All food items frozen. Single-door cooler: Sliced tomatoes at 39°F. Raw ground beef on table: 55°F (See violation).
- 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.
Gyro lamb meat on vertical broiler at 135°F. Cooked chicken on prep-top table at 77°F (See violation).
- Information: Dishwashing Methods:
3 compartment sink available, not set up during time of inspection.
- 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/
Please have all food handler cards at facility next semi-annual inspection.
- 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:
Owner has leased this facility to a new operator. It was the new operator's first day at this facility. Please ensure facility continues to separate all raw foods in coolers according to the Oregon Food Code and cooking temperatures.
|
02/26/2016 | Semi Annual Food | 87 |
- 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:
1) Observed stored raw chicken over beef in upright cooler and in the upright freezer. 2) Observed raw beef over prepped vegetables. CORRECTION: PIC immediately rearranged food according to Oregon Food Code and cooking temperatures. Informational handouts were given to PIC.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed stored chicken in walk-in freezer on the floor. Please keep all food items in walk-in freezer and cooler six inches from floor.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.16 A warewashing sink is used for handwashing or is not cleaned or sanitized as appropriate, specifically:
Observed soiled dishes stored in the wash, rinse, and sanitized buckets. Please keep each warewashing sink separate for each individual step. Keep sanitizing sink only for washed and rinsed dishes and dishware.
- 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.
Outside walk-in freezer: All food items frozen. Upright cooler: Ambient air 38°F. Upright freezer: All food items frozen. Single-door cooler: Tomatoes 40°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.
On gyro burner: Lamb piece 189°F. Off the grill chicken at 166°F.
- Information: Dishwashing Methods:
3 compartment sink available. No sanitizer set up during time of inspection.
- 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.'
|
09/18/2015 | Semi Annual Food | 95 |
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