- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Chemical dish washer detected at 0ppm Chlorine. Please provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm CORRECTION: PIC was able to reposition tubing, prime dishwasher and retested at 50ppm Chlorine.
- 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:
Prep top reach in ambient air temperature 44°F, Raw chicken 50°F, Raw beef 49°F, Raw shrimp 45°F. Please ensure all potentially hazardous foods shall be maintained at 41°F or less. THIS IS A REPEAT VIOLATION CORRECTION: PIC had items on the counter for lunch rush. All items were not out of range for more than 3 hours, all items were moved to the walk in cooler holding below 41°F for rapid cooling.
- 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 top: Cooked tofu 43°F, Reach in: Raw chicken 50°F, Raw beef 49°F, Raw shrimp 45°F (SEE VIOLATION) Walk in cooler ambient air temperature 40°F, Tofu 40°F, Raw chicken 40°F One door reach in freezer 3°F: 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.
Hot holding Rice 170°F
- Information: Dishwashing Methods:
Chemical dish machine 123°F, 0ppm detected Chlorine. Re-test 50ppm Chlorine. Test strip kit provided.
- Information: This establishment has been cited for the same priority/priority foundation violation on two or more consecutive semi-annual inspections, creating a significantly increased risk for foodborne illness. Observation of this violation again at the next semi-annual inspection could result in enforcement action including facility closure or a court citation.
- 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.'
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03/07/2016 | Semi Annual Food | 85 |
- 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:
Observed prep top ambient temperature 45°F, Onions 45°F, Broccoli 43°F. Reach in Shrimp 43°F. Observed cooked chicken stored on counter at 68°F. Customer states chicken in prepared at open (11:00) for lunch, cooled at room temperature and then placed in the walk in. CORRECTION: PIC manually changed temperature dial. Re-checked at end of inspection. Ambient air temperture:42°F. PIC will continue to monitor an contact owner for repair if needed. Please time mark items that are cooling and/or stored at room temperature. Items need to reach 70°F within two hours and 41°F within four hours. Provided Safe Cooling Temperatures sticker
- 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 top 45°F, Onions 45°F, Broccoli 43°F. Reach in Shrimp 43°F. (SEE VIOLATION) Drink cooler 40°F Walk in cooler 37°F, Tofu 38°F, Sauce 38°F, Raw chicken 38°F 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.
Rice 190°F
- Information: Dishwashing Methods:
Dish Machine 125°F 100ppm Chlorine Need additional test strips, last one used.
- 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.'
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11/24/2015 | Semi Annual Food | 95 |
- 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:
Shell eggs were observed out at 62 F. Keep eggs stored under refrigeration. CORRECTION: Eggs moved to prep top to cool back down
- 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.
All refrigeration held at 39-42 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.
Rice warmer- 160 F
- Information: Dishwashing Methods:
Dishwasher ran at 138 F with 50 ppm chlorine Handwashing sink 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.'
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04/28/2015 | Semi Annual Food | 95 |
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