- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically:
Observed cooked chicken, spring rolls, and pot stickers at the grill with no time marking. PIC stated that the foods are not held under temperature control and are only 'out' for a few minutes (up to 30 minutes) before use. Potentially hazardous foods must be held under temperature control or time marked properly when using time as a public health control. **CORRECTION** The foods were discarded at today's visit.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Observed gallon containers of cleaning agent (Pine Sol) stored on a shelf above bulk containers of oil and single-service containers in the dry storage area. The containers were not leaking and no contamination was apparent. **CORRECTION** The chemical was moved to a bottom shelf away from any food or clean dishes or single-service items.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed large containers of partially cooked chicken with lids stored on top of one another in the 3-door reach-in cooler at the grill. The containers have been in the cooler for less than one hour according to the PIC. The measured internal temperature was 46-48 F. **CORRECTION** The lids were removed, the containers were placed in the walk-in freezer to rapidly chill. Do not store foods in this manner while actively cooling.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-306.12(A) *PRIORITY FOUNDATION* Condiments are not properly dispensed or protected from contamination, specifically:
Observed the facility using chili pot containers with spoons. These containers are easily contaminated by customers and should not be used.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Observed wiping cloths stored on the counter at the flat grill. **Store wiping cloths in approved sanitizer solution at proper concentrations when not in use.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed in-use spatulas stored at the flat grill in tepid water at room temperature. **Store in-use utensils in one of the approved methods noted below.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Observed mops stored coiled up in the wringer of the mop bucket. **Hang mops to dry when not in use.
- 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.
walk-in cooler-- 37-39 F (chicken, cut cabbage) 3-door reach-in cooler at grill-- 41 F (chicken, noodles)-- see violation 31B. Walk-in freezer 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 167-175 F, pot sticker out of fryer 171 F hot holding temperatures: chicken 147-153 F; rice warmers 140 F, 172 F; vegetables in coolers 142 F.
- Information: Dishwashing Methods:
3-compartment sink available. Automatic low temperature dish machine: wash 118 F/100 ppm chlorine detected in final rinse. Wiping cloth sanitizer solution concentration: 200 ppm chlorine detected.
- 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: *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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12/01/2015 | Semi Annual Food | 86 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-702.11 *PRIORITY* Food-contact surfaces of equipment and utensils are not sanitized after cleaning, specifically:
Dishes were observed washed and rinsed at 3 compartment sink and then being put away. There was no sanitizer step involved before dishes were put away. Remind all employees that they must wash, rinse and SANITIZE all dishes before putting them away. It would be easiest to run the dishes through the dishwasher. CORRECTION: Dishes put into dishwasher.
- 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:
Two containers of chicken are out at 55 F and 100 F. You may not leave chicken out of temperature while it is waiting to be cooked. Keep chicken stored under refrigeration or cook and store in the steam table. CORRECTION: Chicken put on the grill for cooking
- Rule Violation and Requirement: VIOLATION OF SECTION 3-306.12(A) *PRIORITY FOUNDATION* Condiments are not properly dispensed or protected from contamination, specifically:
Observed the facility using chili pot containers with spoons. These containers are easily contaminated by customers and should not be used.
- 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:
Newspaper is used to store utensils on. Do not use newspaper as a food contact surface.
- 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 holding food at 38-41 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.
Cabbage containers- 143-166 F Chicken- 134-168 F, cooked to 180 F Rice warmer- 160 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 50 ppm chlorine Dishwasher ran at 129 F with 50 ppm chlorine Handwashing sinks stocked. Gloves and tongs used well
- 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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05/27/2015 | Semi Annual Food | 84 |
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