- 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 chicken in the walk in cooler observed above packaged tofu. Raw eggs in the wait cooler observed above ready to eat foods. Operator reorganized the foods to reduce the risk of cross contamination. Always keep raw meat on the lowest shelves. Please follow the diagram as drawn at inspection. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Knives on the magnetic knife rack were observed unclean with food debris on their surfaces. Do not hang up dirty knives. The magnetic rack is for clean knives only. Educate all employees regarding this problem. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-702.11 *PRIORITY* Food-contact surfaces of equipment and utensils are not sanitized after cleaning, specifically:
Operator is not sanitizing all utensils and food processing equipment after cleaning was observed for items such as stainless steel lids and slicers. Operator instructed to WASH, RINSE, and SANITIZE all utensils and food processing equipment in a three step method.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
I observed meat on the counter of multiple kinds being defrosted without a proper method. Please read below:
- 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:
I observed tape on the handles of two large butcher knives. Operator discarded them. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
I observed unfinished caulking at the base of the meat slicer. The caulking does not look professional and is incomplete. Please scrape out old caulking and use a food grade caulking per manufacturer recommendations. If old food is trapped behind old caulking in disrepair and contaminates food being sliced here, then someone can get sick. This will be checked at the next inspection.
- 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 tofu 40F, fish 41F, beef 40F, pork 38F, prep cooler wait 38F, walk in cooler tofu 39F. Freezers ok. Beverage coolers ok.
- 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.
Foods cooking on stoves. (Boiling)
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Test paper ok. Sanitizer 200 ppm quat. Test paper provided.
- 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: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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:
Please keep lids off containers of chicken when cooling. This helps cool chicken faster. Lids partially vented is acceptable.
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02/17/2016 | Semi Annual Food | 87 |
Restaurant representatives - add corrected or new information about Little Sheep Mongolian Hot Pot, 3849 Sw 117th Ave., Ste A, B & C, Beaverton, OR 97005 »