Teriyaki Beef Bowl, 421 Nw Saltzman Road, Portland, OR 97229 - inspection findings and violations



Business Info

Name: Teriyaki Beef Bowl
Address: 421 NW Saltzman Road, Portland, OR 97229
Total inspections: 2
Last inspection: 09/21/2015
Score
97

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Inspection findings

Inspection date

Type

Score

  • 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.
09/21/2015Reinspect Food
  • Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
    Observed cooked noodles 45°F, cooked pork 48°F, cooked meat 46°F in the under counter cooler. The potentially hazardous foods are being cooled in plastic bins with plastic wrap and a plastic lid over the top. The ambient air temperature of the cooler is 41°F. PIC stated the foods were cooked earlier today and were not out of temperature for more than 4 hours. CORRECTION: PIC removed the potentially hazardous foods incorrectly cooling and removed the lids and plastic wrap and placed the containers into the freezers for rapid cooling. Recommended to discontinue the use of plastic bins for cooling. The lids and plastic wrap will not allow for proper cooling. A re-inspection will occur within 14 days to re-check the cooling methods for potentially hazardous foods. Ensure cooling is 135°F to 70°F in 2 hours and 70°F to 41°F in 4 hours.
  • 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.
    Combo Cooler: Frozen, 43°F ambient air temperature 1 Door Cooler: 41°F ambient air temperature 1 Door Freezer: Frozen Chest Freezer: Frozen Under Counter Cooler: raw chicken 43°F, raw shrimp 41°F, 41°F ambient air temperature, cooked noodles 45°F, cooked pork 48°F, cooked meat 46°F (see violation)
  • 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.
    Steam Table: chicken 167°F Kettle: teriyaki sauce 145°F
  • Information: Dishwashing Methods:
    3 compartment sink: 50 ppm chlorine Chlorine test kit available Sanitizing bucket: 200 ppm chlorine Handwashing sinks stocked.
  • 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: 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.'
09/10/2015Semi Annual Food97

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