Teriyaki Beef Bowl, 421 NW Saltzman Road, Portland, OR - Restaurant inspection findings and violations

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Business Info

Name: Teriyaki Beef Bowl
Type: Full Service
Address: 421 NW Saltzman Road, Portland, OR 97229
County: Washington
Total inspections: 6
Last inspection: 10/05/2009
Capacity: 17
Active from: 06/22/2004
Score
100

Restaurant representatives - add corrected or new information about Teriyaki Beef Bowl, 421 NW Saltzman Road, Portland, OR »

Inspection findings

Inspection Date

Type

Score

  • Cold Holding
    Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
    Post violation: Reach-in cooler, 39-41*F; reach-in freezer, OK; domestic refrigerator, 38*F.
  • Hot Food Temps
    Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
    Post violation: Steam table with chicken, 178*F; rice in warmer, 180*F.
  • Dishwashing Methods
    Dishwashing Methods:
    Post violation: 3 compartment sink set up and being used properly with 100 ppm chlorine sanitizer, OK.
    Test strips OK.
    Handwashing sink is clean and stocked with soap and paper towels. OK.

  • COMPLIES
    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.
    Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
10/05/2009Semi Annual100
  • Critical Items Corrected
    CRITICAL ITEMS CORRECTED All critical violations were corrected at inspection. Please monitor to assure this level of Food Safety is maintained.
    Post violation: The purpose of today's reinspection is to verify correction of the critical violations observed during the September 16th 2010 inspection. Today, all of the critical violations were observed corrected as follows:


    1. On the last inspection, cooked chicken was found in the temperature danger zone. Today, the chicken in hot holding was observed holding at 152F.

    In addition, the operator has implemented a corrective action plan to keep this violation and other potential violations from occurring. Please keep your plan on hand and educate all employees as stated in the document.
    In general, I highly recommend signs or written procedures outlining the issues discussed at inspection to keep them from happening in the future. Thank you for your continued compliance.

  • Food Handler Certificate
    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/
09/24/2010Reinspection
  • Hot and Cold Holding
    Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
    Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
    Post violation: Chicken in the steam table holding at 120F-125F. The operator stated they were getting ready to close in about an hour. In the future, keep the chicken above 140F until you cool the chicken in the cooler upon closing. Be advised, you have been cited for a similar problem in the past. This violation must be stay corrected. A re-inspection will occur.
    Rule: Violation 3G, Critical Violation of OAR 3-501.16
  • Nonfood-Contact Surfaces - Materials
    Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
    Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
    Post violation: Tin foil is being used to line shelves. Maintain the shelves without the tin foil or other lining.
    Rule: Violation 15B, Not Critical Violation of OAR 4-101.111
  • Critical Items
    THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
    Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
  • Repeat Violation
    REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
    Rule: Violation 99A, Not Critical Violation of OAR 333-157-0000 (1) (b)
  • Cold Holding
    Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
    Post violation: Six door cooler chicken 41F, beverage cooler 40F.
  • Hot Food Temps
    Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
    Post violation: Chicken 120F.
  • Dishwashing Methods
    Dishwashing Methods:
    Post violation: Three compartment sink 100 ppm chlorine. Test paper ok.
  • Food Handler Certificate
    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/
  • COMPLIES
    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.
    Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
09/16/2010Semi Annual94
  • Dishwashing Methods
    Dishwashing Methods:
    Post violation: 3 compartment sink: 100 ppm chlorine
    Sanitizing buckets 100 ppm chlorine
    Test strips available

  • Cold Holding
    Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
    Post violation: Middle 6 door refrigeration unit: raw beef 41 F, raw pork 41 F, ambient air temperature 40 F, garlic in prep inserts 43 F
    White domestic refrigerator: dressing 41 F, ambient air temperature 39 F

  • Hot Food Temps
    Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
    Post violation: Hot holding: Noodles 158 F, chicken 154 F, rice 204 F
    Teriyaki sauce 138 F

  • Nonfood-Contact Surfaces Clean
    Nonfood-contact surfaces are not kept clean, specifically:
    Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
    Post violation: Outside surfaces of the 6 door refrigeration unit is observed sticky to the touch with an accumulation of food residue.
    Rule: Violation 23A, Not Critical Violation of OAR 4-601.11
  • COMPLIES
    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.
    Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
03/26/2010Semi Annual99
  • Hot and Cold Holding
    Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
    Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
    Post violation: The steam table is holding grilled chicken breasts at 121-133*F. The operator states the chicken was cooked within the last hour and the steam table must have been accidentally turned down. The chicken was reheated to 165*F during the inspection and placed back in the steam table after it was turned back up - Corrected.
    Rule: Violation 3G, Critical Violation of OAR 3-501.16
  • Dishwashing Methods
    Dishwashing Methods:
    Post violation: 3 compartment sink is set up with 50 ppm chlorine sanitizer. OK.
    Wiping cloth solution is clean and contains 50 ppm chlorine sanitizer. OK.

  • Cold Holding
    Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
    Post violation: Prep cooler with cooked vegetables and raw chicken, 37-39*F; freezer foods hard frozen, OK; domestic refrigerator, 38*F; reach-in cooler is broken, awaiting repair.
  • Hot Food Temps
    Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
    Post violation: Steam table with fried noodles, 144*F, grilled chicken, 122-133*F (See Violation); rice in warmer, 189*F.
  • COMPLIES
    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.
    Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
  • Critical Items, Corrected
    THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
03/09/2009Semi Annual95
  • Dishwashing Methods
    Dishwashing Methods:
    Post violation: Three compartment sink. 100 ppm chlorine.
  • Hot and Cold Holding
    Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
    Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
    Post violation: Rice in the rice cooker is holding at 120F. The rice cooker is not designed for hot holding and is not a commercial hot holding unit. Rice was discarded at inspection.
    Rule: Violation 3G, Critical Violation of OAR 3-501.16
  • Repairing, Premises/Fixtures
    Physical facilities are not maintained in good repair, specifically:
    Correction: REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
    Post violation: The GFCI near the back sink is broken on it's surface. Please repair.
    The backsplash of the same sink as the GFCI is not in good repair. Please remove and reinstall and re-caulk.

    Rule: Violation 42D, Not Critical Violation of OAR 6-501.11
  • Critical Items, Corrected
    THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
  • Cold Holding
    Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
    Post violation: Reach in cooler meat 40F. Domestic cooler produce 40F.
  • Hot Food Temps
    Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
    Post violation: Chicken 155F in hot holding. Noodles 147F.
  • Food Handler Certificate
    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/
  • COMPLIES
    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.
    Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
03/03/2011Semi Annual94

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