- 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 raw chicken stored over cooked chicken, vegetables and noodles. Please ensure all foods are protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods from ready-to-eat foods.
- 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 cooked chicken placed in bowls on the counter 62°F. Observed raw chicken in prep top reach in 55°F Observed large bucket of raw chicken 58°F Please ensure all potentially hazardous foods shall be maintained at 41°F or less. CORRECTION: PIC stated chicken was being prepared for later service. Placed raw chicken into shallow pans and into the two door cooler holding below 41°F for rapid cooling. Advised to process chicken in smaller batches to ensure raw items stay below 41°F.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.14 Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
Observed men's restroom door propped opened. Please ensure all toilet rooms located on the premises shall be completely enclosed with a tight-fitting and self-closing door.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Observed walls of facility in need of cleaning from drips, splashes and spills. Observed doors of coolers with sticky spills and built up food debris. Please ensure all the physical facilities shall be cleaned as often as necessary to keep them clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
Observed a dirty bowl and spoon in the grill area hand washing sink. Please ensure all handwashing sinks shall be accessible at all times for employee use and not used for other purposes. CORRECTION: PIC removed items and washed, rinsed and sanitized the sink.
- 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.
Sushi rice 70°F (time marked to be discarded 3:00pm) Front one door reach in: Crab 37°F Front two slide door ambient air temperature 37°F, Cucumber 38°F Prep table reach in ambient air temperature 41°F, Cabbage 42°F, Raw chicken 55°F (SEE VIOLATION) Cooked chicken on counter 62°F (SEE VIOLATION) Raw chicken in large bucket on the floor 58°F (SEE VIOLATION) Large two door reach in ambient air temperature 37°F, Cooked chicken 42°F Two door freezer ambient air temperature -2°F: 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.
White rice in maker 190°F Brown rice in maker 174°F Egg flower soup 160°F
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. Sanitizer bucket 200ppm Chloride. 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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02/18/2016 | Semi Annual Food | 87 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Observed Front soda nozzles with film build up. Please ensure equipment such as beverage dispensing nozzles are cleaned when required by the manufacturer or as necessary to keep them clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Observed walls of facility in need of cleaning from drips, splashes and spills. Observed floors of facility in need of cleaning from standing water. Observed doors of coolers with spills and food debris. Please ensure all the physical facilities shall be cleaned as often as necessary to keep them clean.
- 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:
Observed women's restroom sink with no hot water after extended time. PIC will investigate further as all other sinks in the facility have adequate water at a temperature of at least 100°F
- 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.
Two door reach in 37°F, Head of cabbage 41°F, Raw beef 39°F Front two slide door cooler 36°F, Rice 36°F, Cut cucumber 36°F Prep two door reach in 38°F, Noodles 42, Cut onions 39°F Front one door reach in 41°F, Cucumber 42°F. Sushi Rice on counter 70°F, Time marked: Made at 11:00 am- Discarded at 3:00PM. Was discarded and replaced during inspection . Two door reach in 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.
Egg flour soup 171°F, Cooked chicken 160°F, Rice 190°F
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. Sanitizer bucket 200ppm Chloride. Test kit available
- 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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11/17/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Taste Teriyaki, 20649 Sw Rogers Rd, Ste 307, Sherwood, OR 97140 »