- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed meat cleavers stored in the crack between the prep cooler and the prep table at the wok. **CORRECTION** The cleavers were moved to dish wash area upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.114 The establishment is not free of unnecessary items or litter, specifically:
Observed a car battery and some tools stored in the back of kitchen. **Remove these items.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
There is no hot water at the hand sink at the wait station. **Please repair hot water ASAP.
- 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-- 40-43 F (raw chicken, cooked chicken, sprouts, lettuce, cooked pork) Prep cooler at woks-- 38-41 F (beef, chicken, tofu) Prep cooler at fryer-- 43 F (lettuce, tomatoes, spring rolls) Prep cooler at BBQ-- 37-41 F (egg roll, ground pork, chicken) 2-door reach-in cooler-- 38-43 F (shrimp, sprouts) 1-door Silver King cooler-- 37-39 F (ranch, cream cheese) 1-door Beverage Aire reach-in cooler-- 41 F (sauce) 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 out of fryer 209 F, chicken out of wok 182 F. Hot holding temperatures: steam unit at cook line (gravy 139 F, rice 136-145 F); rice warmer 151 F; soup warmer 156 F, 160 F.
- Information: Dishwashing Methods:
3-compartment sink available. Automatic low temperature dish machine: wash 119 F/100 ppm chlorine detected. Wiping cloth sanitizer solution: 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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12/09/2015 | Semi Annual Food | 94 |
- 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 prep cooler: Tomatoes 41°F. 2-Door prep cooler: Carrots 41°F. Beverage-Air upright cooler: Onion, celery, tomatoes 41°F. Walk-in cooler: Raw beef 38F. Walk-in freezer: All food 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 unit: Sweet and sour 160°F, Soup 170°F.
- Information: Dishwashing Methods:
Low temperature dishwasher 138°F, 100ppm Chlorine per test strips.
- 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:
Great handwashing techniques observed. Observed a single hamburger patty stored above a white box in walk-in freezer unprotected. Operator was advised to remove all unprotected food debris from freezer or keep them in original package until needed. Operator immediately removed single hamburger patty and was discarded.
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06/22/2015 | Semi Annual Food | 100 |
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