- 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 top: Raw beef 43°F, Raw chicken 43°F, Raw pork 42°F. Reach in: Cut peppers 42°F Three door reach in ambient air temperature 39°F, Raw chicken 40°F Front beverage cooler ambient air temperature 40°F Grill one door freezer: All items frozen Prep one door freezer: All 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.
Rice in maker 179°F Hot holding: Soup 180°F
- Information: Dishwashing Methods:
Chemical dish washer 120°F 200ppm Chlorine Test kit available.
- 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.'
- Information: Notes/Recommendations:
Recommended manually lowering prep table temperature to ensure potentially hazardous foods will be kept 41°F or below (allowed during inspection +/- 2°F)
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03/16/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Observed several wet wiping cloths stored on counters. Please ensure cloths used for wiping food spills are wet and stored in an approved sanitizing solution.
- 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 employee beverage in back one door reach in with no lid and no straw. Please ensure all employee drinks have a lid and a straw or a lid and a handle. Facility has employee beverage hand out posted on wall. THIS IS A REPEAT VIOLATION CORRECTION: Employee beverage was discarded.
- 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 top: Raw beef 40°F, Raw chicken 39°F, Cut peppers 40°F Three door reach in: Ambient air temperature 41°F, Raw beef 43°F, Raw chicken 40°F, Cut cooked potatoes 39°F One door reach in ambient air temperature 42°F Raw whole eggs stored on counter during lunch rush. Facility only open from 11-3pm. PIC states eggs are immediately place back in cooler. One door freezer at grill line: All items frozen One door freezer: All 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.
Stir fry off grill 190°F White rice168°F, Soup 172°F, Peanut sauce 168°F
- Information: Dishwashing Methods:
Chemical dish machine 117°F at dish level, re-ran 118°F Sanitizer 50 ppm Chlorine Test kit available
- 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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12/03/2015 | Semi Annual Food | 94 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Observed in the 3 door reach in cooler, raw shell eggs stored over cooked duck and raw peppers as well as raw chicken stored over egg rolls, raw shell eggs, cooked duck and raw peppers. CORRECTION: PIC moved the containers so they were stored in order of ascending cooking temperature. Ensure freezer storage with foods that are repackaged are also stored in ascending cooking temperature.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed boiled pot stickers immediately placed into clear plastic bags for portioning. CORRECTION: Discussed rapid cooling methods with PIC. Pot stickers were taken out the bags and placed in the freezer to rapid cool. Read below for proper cooling methods:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Observed raw frozen repackaged skewer chicken thawing in a bin on a cart in the dishwashing area. Read below on thawing methods:
- 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: 1) an unapproved employee beverage container, missing a lid stored on a cart of food in the rear dishwashing area. 2) an unapproved employee beverage container, missing a lid stored in the kitchen area on top of the Maytag freezer. 3) an unapproved employee beverage container, missing a lid stored in the 1 door cooler. CORRECTION: 1) employee beverage was discarded 2) employee beverage was discarded 3) employee beverage was discarded Employee beverage container handout provided.
- 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.
Ground Chicken on counter: 43°F (in prep) 1 Door Cooler: tofu 43°F, cooked rice 43°F Maytag Freezer: Frozen 3 Door Reach In Cooler: raw scallops 38°F, mung beans 38°F Prep Cooler: raw chicken 43°F, cooked tofu 65°F (cooling), cooked vegetables 67°F (cooling), pineapple 40°F, peas and carrots 40°F, 35°F ambient air temperature.
- 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.
Rice Cooker: 181°F Soup Kettle: 189°F
- Information: Dishwashing Methods:
Chemical dish machine: 50 ppm chlorine, 119°F Chlorine Test Kit available Sanitizing bucket: 100 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 handwashing is occurring when needed, such as after cracking eggs.
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05/05/2015 | Semi Annual Food | 89 |
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