- 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 raw chicken with a measured internal temperature of 50-57 F stored under the prep table in the kitchen. PIC stated that the chicken was delivered approximately 2 hours prior to the inspection and will be processed and placed in the cooler after lunch. **CORRECTION** The chicken was placed in the reach-in cooler upon request. Do not hold foods without temperature control. Either prep upon receiving or store under refrigeration until prep can be completed.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed 3 containers of raw chicken stored on the floor under the prep table. Observed a bag of onions stored on the floor in the kitchen. **Store foods at least six inches off the ground to prevent possible contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed an employee beverage container with no lid or straw sitting on top of a bucket of soy sauce. Observed an employee beverage cup with a lid but no straw or handle sitting on the table next to the warming units at the grill. **CORRECTION** Beverages were discarded upon request. Use only approved beverage containers in appropriate areas as noted below.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-501.17 A covered receptacle is not provided in a restroom used by females, specifically
There is no covered receptacle available for the women's restroom. **Please provide a covered receptacle for this restroom as noted below.
- 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.
3-door display cooler-- 39-40 F (raw chicken, lettuce, cabbage) True 1-door display cooler in kitchen-- 41 F (noodles, lettuce) Pepsi 2-door display cooler at front counter-- 41 F (slaw) lettuce on ice 42 F chest & reach-in freezers holding things 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.
cooking temperatures: chicken off grill 179-181 F; rice 200 F hot holding temperatures: chicken in warmer 138 F; white rice 148 F, brown rice 144 F.
- Information: Dishwashing Methods:
3-compartment sink available wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- 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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12/03/2015 | Semi Annual Food | 92 |
- 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 meats are stored over tofu, boxes of noodles, garlic, lettuce and broccoli. Do not store raw meat over ready to eat foods. CORRECTION: Owner rearranged food during inspection
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Chicken was observed thawing under the prep table. Thaw food using one of the methods below:
- 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 is holding food at 40-42 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.
Steam table- chicken 150 F Rice warmers- 160-199 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine 3 compartment sink Handwashing sinks 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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06/02/2015 | Semi Annual Food | 90 |
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