- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed: 1) multiple soiled tongs stored on the oven handle 2) the sprayer nozzle at the 3 compartment sink with an accumulation of debris on the inside. CORRECTION: Utensils were sent back to the 3 compartment sink and the sprayer nozzle was cleaned during the inspection. Ensure in use utensils are stored properly.
- 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 cooked chicken in an insert pan on the grill hot holding at 117°F to 130°F. Hot holding temperature must be maintained at 135°F or above. CORRECTION: Chicken was cooked less than 30 minutes prior. Chicken was placed back on the grill and re-heated to 165°F.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.12 Working containers of food removed from their original packages are not identified, specifically:
Observed many gelato containers in the facility which are being used for food storage but are not labeled with the contents.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.114 The establishment is not free of unnecessary items or litter, specifically:
The storage area in the rear of the facility has an accumulation of items that do not appear to be used in the facility. There is a large amount of recycling (cardboard & bottles) along with items that appear to have been there for a long period of time.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Observed in need of increased cleaning frequency: 1) areas under the dish rack storage 2) walls in the rear of the facility behind the freezers 3) areas behind equipment 4) areas in the rear storage area.
- 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.
Chest Freezer: Frozen Prep Cooler: raw chicken 40°F, lettuce 43°F, 40°F ambient air temperature Rear Chest Freezer: Frozen Rear Chest Freezer: Frozen Arctic Air 1 Door Cooler: 43°F ambient air temperature, vegetables 42°F Raetone Cooler: raw chicken 41°F, butter 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.
Hot holding on stove: cooked chicken 117°F-130°F (see violation 19A) Rice cooker: white rice 178°F Rice cooker: brown rice 156°F Soup Kettle; egg flour soup Steam table: cooked chicken 167°F
- Information: Dishwashing Methods:
3 compartment sink available Sanitizing bucket: 200 ppm chlorine Chlorine test kit available 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.'
- Information: Notes/Recommendations:
Ensure employee food is labeled and stored correctly.
|
03/03/2016 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(B)(1,3,4)(C)(1,4,5) *PRIORITY* The use of time as a public health control is not properly applied, specifically:
Observed On Counter: raw chicken in batter 60°F, cooked vegetables 70°F, cooked steak 72°F, cooked pot sticker 88°F, uncooked egg rolls and pot stickers 66°F, sushi rice not marked properly. CORRECTION: PIC placed raw chicken on ice and will finish cooking. All other potentially hazardous foods listed above were not time marked. Food employee stated the foods were taken out for lunch service around 11:00 am. The foods are allowed to sit on the counter for re-heating or for service. Foods were discarded. Ensure foods taken out of temperature control are properly marked for time and discarded when required. Ensure proper documentation is available for time marked foods. If time marking is not chosen for potentially hazardous foods they must be held at 41°F or below or 135°F and above.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Ensure all coolers have a thermometer that can be located.
- 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:
Cardboard boxes are being used for cooling containers of fried chicken. Cardboard is not easily cleanable, smooth or durable. Recommended to use a different type of container for cooling.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(B)(C) Food-contact surfaces of cooking equipment and pans are not kept free of encrusted grease deposits and other soil, or nonfood-contact surfaces are not kept clean, specifically:
Cooking equipment has an accumulation of grease. Baffles are in need of cleaning. Recommended to increase the cleaning frequency of these areas.
- 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 2 cups with straws missing lids on the prep cooler near food being prepped for customers. CORRECTION: Beverages were discarded. Discussed proper employee beverage containers. Handout provided.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Walls and shelves are not cleaned as often as necessary.
- 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.
Chest Freezer: Frozen On Counter: raw chicken in batter 60°F, cooked vegetables 70°F, cooked steak 72°F, cooked pot sticker 88°F, uncooked egg rolls and pot stickers 66°F, sushi rice not marked properly. Cooked chicken: 138°F cooling Prep Cooler: raw chicken 40°F, lettuce 43°F, 40°F ambient air temperature Rear Chest Freezer: Frozen Rear Chest Freezer: Frozen Arctic Air 1 Door Cooler: 41°F ambient air temperature Raetone Cooler: raw chicken 41°F, butter 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.
Steam Table: chicken 166°F Soup Kettle: 168°F
- Information: Dishwashing Methods:
3 compartment sink: 50 ppm chlorine Chlorine test kit available Sanitizing bucket: 200 ppm chlorine 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.'
- Information: Notes/Recommendations:
Ensure employee food is kept separate from facility foods.
|
09/24/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about Nw Teriyaki House, 10204 Sw Park Way, Portland, OR 97225 »