- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed utensils stored in ice bath on the floor. Please ensure items are stored at least six inches off the floor.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
Observed a blocked drain under food prep sink due to acumination of food debris. Please ensure sink drains are cleaned throughout the day as necessary to keep them clean and functional for proper draining.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.15 *PRIORITY FOUNDATION* Food employees are not washing their hands in an approved handwashing sink, specifically:
Observed employee washing hands in dish washing sink. Please have all food employees wash hand in an approved handwashing sink.
- 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 back hand sink blocked by portion of ice machine and ladder. Please ensure handwashing sinks are accessible at all times for employee use. CORRECTION: Ladder was removed from blocking hand sink.
- 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.
Side corner prep top: Cut carrots 39°F, Cut cucumbers 38°F Large prep top: Cooked shrimp 42°F, Cooked tofu 43°F, Cut carrots 41°F, Cooked chicken 43°F, Cooked beef 41°F, Cut onions 41°F. Reach in: Raw beef 39°F, Raw chicken 38°F Walk in cooler ambient air temperature 40°F, Raw chicken 39°F, Raw beef 39°F One door freezer: all items frozen Two door 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.
Cooked chicken stored on counter for lunch 140°F Cooked beef stored on counter for lunch 130°F Rice stored on counter for lunch 135°F All items time marked in accordance of posted policy. Discarded at 3.5 hours.
- Information: Dishwashing Methods:
Chemical dish machine 129°F 200ppm Chlorine Sanitizer bucket 200ppm 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:
Observed large portion of frozen pork shoulder in prep sink. Temperature at 41F. Still partially frozen. PIC states shoulder is being prepared to boil in soup for broth. Please ensure raw meat products are defrosted in the walk in cooler or under cold running water.
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12/03/2015 | Semi Annual Food | 94 |
Restaurant representatives - add corrected or new information about La Sen Vietnamese Grill, 20661 Sw Roy Rogers Rd #504, Sherwood, OR 97140 »