- Rule Violation and Requirement: VIOLATION OF SECTION 4-203.12 *PRIORITY FOUNDATION* Ambient air or water temperature measuring devices are not easily readable or not accurate or properly scaled, specifically:
The in place air thermometer in 1-door reach in shows -20F and tied to the refrigerator rack in a hard-to-read ,location. New thermometer was placed in front edge of rack.
- 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: 35F Cookline 1-door reach-in: 36F cookline pre3p cooker: chicken and beef in refrigerated drawers at 37F, top veggie items 40F
- 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.
Grilled teriyaki chicken 160F, Mushroom chicken 148F, kung pao chicken 158F, Beijing beef 158F, Fried rice 168F, Chow mein 140F
- Information: Dishwashing Methods:
Three-compartment sin , 300 ppm Quat sanitizer solution.
- 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: The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted. Online Food Handler testing available at http://orfoodhandlers.com/
- 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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02/24/2016 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The outer surfaces of the soda machines are soiled with an accumulation of syrup. **Thoroughly clean this area and increase the regular cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.11 *PRIORITY FOUNDATION* Soap is not provided at a handwashing sink, specifically:
There was no soap at the back hand sink at the beginning of the inspection. **CORRECTION** Soap was provided during the inspection. Keep hand sinks fully stocked at all times.
- 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-- 33-41 F (cut cabbage, raw chicken, raw beef) 1-door prep cooler-- 26 F 2-door prep cooler with drawers-- 33-36 F (raw beef, raw chicken) walk-in & 2-door 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 out of fryer 189-195 F; chicken off grill 166-178 F; shrimp off wok 168 F hot holding temperatures: warmers at front counter (shrimp 155 F, chicken 154-188 F, rice 145 F, noodles 141 F); 1-door warming cabinet (rice 157 F); rice warmer at front counter 140-156 F.
- Information: Dishwashing Methods:
3-compartment sink set up with 300 ppm quaternary ammonium detected wiping cloth sanitizer solution concentration: 200 ppm quaternary ammonium 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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08/19/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Panda Express #1689, 17799 Sw 65th Ave., Lake Oswego, OR 97035 »