- 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.
The purpose of today's visit is to verify that the consumer advisory is placed on display menu board. Today, consumer advisory for foods containing raw or undercooked ingredients is indicated on menu boards for customer view .
|
02/18/2016 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-603.11 *PRIORITY FOUNDATION* A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information, specifically:
Consumer advisory is not on the menu for raw beef steak that is not fully cooked. Please provide consumer advisory on your menu for item #3 on your menu . A recheck will be conducted within 14 days to verify compliance.
- 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.
Kitchen prep cooler: 40F, cooked beef, raw steak, sausage, veggie 2-Door prep cooler: 41 F, half &half Min fridge 36F
- 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.
Soups 185 , and 203F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 129F with 50 ppm chlorine.
- 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: 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.'
|
01/19/2016 | Semi Annual Food | 97 |
- 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 an opened can of condensed milk sitting on the counter with a measured internal temperature of 77 F. Observed a container of chili sauce prepared in the facility and contains fresh garlic and oil with a measured internal temperature of 78 F. **Correction** The condensed milk and the chili sauce were immediately discarded upon request. Keep potentially hazardous foods under refrigeration or use time as a public health control.
- 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.
Prep cooler at cook line-- 33-41 F (beef, chicken, tendon, meatballs) Prep cooler at front counter-- 40-43 F (half & half, sprouts, ham) 1-door beverage cooler-- 38 F. Dorm cooler-- 40 F (garlic) 2-door 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.
Hot holding temperatures: Warming cabinet for dumplings 138 F.
- Information: Dishwashing Methods:
Three compartment sink set up with 100 ppm chlorine. Automatic low temperature dish machine: wash 133 F/50 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 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.'
- Information: Notes/Recommendations:
Good hand washing observed! Note: utility sink for mop water disposal in H Mart.
|
07/28/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Pho Saigon Xua (Inside H Mart), 13600 Sw Pacific Hwy, Tigard, OR 97223 »