- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed: 1) opened container of half and half in the facility for longer than 24 hours not date marked. 2) large quantity of repackaged tofu in the whirlpool combo cooler not date marked. CORRECTION: 1) half and half was date marked with the day of opening. 2) tofu was date marked with the date of repackaging. Date marking handout provided.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(B)(1,3,4)(C)(1,4,5) *PRIORITY* The use of time as a public health control is not properly applied, specifically:
Observed a container of cooked vegetables/cabbage placed back into the refrigerator at 76*F after being cooked and left out of temperature for the lunch rush. Person in charge stated they use time as a public health control and usually there isn't any left by the end of lunch. Time as a public health control procedure is observed next to the 3 compartment sink. CORRECTION: Product discarded during the inspection. Discussed with person in charge the products can not be refrigerated after using time as a public health control and must either use temperature or discard the product when using time. This is a repeat violation.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed: 1) 2 Door Reach In: covered containers of cooked chicken 59°F (cooked at 12:00 pm), covered noodles 69°F 2) Cooked chicken on counter in covered container: 76°F (cooked at 11 am) 3) Whirlpool combo cooler: covered noodles 69°F (cooked at 12:15 pm) CORRECTION: 1) Noodles and chicken were uncovered and placed in the freezer for rapid cooling. 2) Chicken was discarded. 3) Noodles were placed in the freezer for rapid cooling. CORRECTION: Discussed proper ways to cool with the PIC. Foods were not out of temperature for more than 4 hours and were within the cooling time requirements. PIC placed the noodles in freezers to rapidly cool. Ensure proper cooling procedures are continued. Cooling 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.
Cooked chicken on counter in covered container: 76°F (cooked at 11 am-discarded) Cooked vegetables (cabbage) on counter: 56°F (discarded) Cooked spinach on counter: 61°F (cooked at 12:30 pm-placed into cooler) Combo Cooler #1: frozen/cucumber 39°F Freezer: Frozen Combo Cooler #2: frozen/lemon 39°F Freezer: Frozen 2 Door Reach In: covered containers of cooked chicken 59°F (cooked at 12:00 pm), covered noodles 69°F, raw chicken 40°F, 40°F ambient air temperature Whirlpool Combo Cooler: Frozen; cooked, covered noodles 69°F (cooked at 12:15 pm), tofu 43°F, lemon 43°F, raw beef 43°F, 43°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.
Steam Table: cooked chicken 153°F Rice Cooker: rice 179°F
- Information: Dishwashing Methods:
3 compartment sink: 100 ppm chlorine Chlorine test kit available Sanitizing bucket: 200 ppm chlorine Handwashing sink 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:
When to Wash handout provided. Ensure all employee food is stored in a designated place to ensure employee food is not confused with facility food.
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11/06/2015 | Semi Annual Food | 84 |
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