- 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 garlic & oil mixture out at room temperature. The measured internal temperature was 66 F. There was no time marking on the container. >Observed 3 large tubs of cut cabbage with a measured internal temperature of 46-48 F stored in the walk-in cooler. The cabbage has been in the cooler for more than 4 hours according to the PIC. **CORRECTION** The garlic and oil and the cabbage were immediately discarded upon request. Food worker brought out a new container of garlic & oil and time marked the container for discard. If time is to be used as a public health control, the procedure must be followed for each container used, otherwise, keep the foods under temperature control.
- 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.
>On the last inspection, hot foods were held below 135 F. *Today, foods in the hot well at the front counter were holding between 148-169 F. >On the last inspection, rice was improperly cooled. *Today, there were no hot foods were being cooled. Procedures were discussed with PIC at today's visit. >On the last inspection, food workers were washing hands in the 3-compartment sink. *Today, good hand washing was observed. Food workers were washing hands in the designated hand sinks.
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11/06/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Observed two shallow pans of rice stacked on top of one another in the walk-in cooler. The containers were covered and the measured internal temperature was 45-46 F. The rice has been in the cooler overnight according to staff. **CORRECTION** The rice was immediately discarded. A reinspection will be conducted within 14 days to verify that proper cooling procedures are being followed.
- 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 beef and mushrooms in the steam unit with a measured internal temperature of 121 F. The beef has been in the warmer for less than 1 hours according to staff. Observed teriyaki chicken in the steam unit with a measured internal temperature of 119 F. The chicken has been in the warmer for less than 30 minutes according to the staff. Observed garlic & oil mixture at the cook line with a measured internal temperature of 66 F. The mix has been out on the cook line for less than 3 hours according to staff. **CORRECTION** The chicken and beef were immediately reheated to 166 and 172 F. The garlic & oil was discarded and time marking was discussed at today's visit.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
The gaskets on the cold drawers are torn. **Repair or replace the gaskets.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.15 *PRIORITY FOUNDATION* Food employees are not washing their hands in an approved handwashing sink, specifically:
Observed food worker to wash hands in the 3-compartment sink. **CORRECTION** The food worker was instructed to wash hands in the designated hand sink. Food worker washed hands with soap and water in hand sink before returning to work.
- 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-- 40-41 F (raw beef, raw chicken, cut cabbage) large prep cooler-- 39-43 F (raw chicken, raw beef) small prep cooler-- 31-43 F (cut corn, cut cabbage) walk-in & reach-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 165-184 F, chicken out of fryer 188-202 F, steak off wok 172 F. Hot holding temperatures: steam unit at front counter (noodles 136-140 F, chicken & beans 140 F, shrimp 148 F, spicy shrimp 163 F, orange chicken 143 F, beef & broccoli 158 F, egg roll 159 F, rice 147 F); 1-door warmer (rice 133-137 F)
- Information: Dishwashing Methods:
3-comparment sink set up with 200 ppm QAC detected. Wiping cloth sanitizer solution concentration: 200 ppm QAC detected.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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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10/26/2015 | Semi Annual Food | 87 |
Restaurant representatives - add corrected or new information about Panda Express #1051, 8755 Sw Robert Burns Dr., Wilsonville, OR 97070 »