Thai Kitchen, 2840 SW Cedar Hills Blvd., Beaverton, OR - Restaurant inspection findings and violations

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Business Info

Restaurant: Thai Kitchen
Type: Full Service
Address: 2840 SW Cedar Hills Blvd., Beaverton, OR 97005
County: Washington
Total inspections: 5
Last inspection: 08/23/2010
Capacity: 72
Active from: 01/01/1920
Score
94

Restaurant representatives - add corrected or new information about Thai Kitchen, 2840 SW Cedar Hills Blvd., Beaverton, OR »

Inspection findings

Inspection Date

Type

Score

  • Cooling
    Cooked potentially hazardous food is improperly cooled, specifically:
    Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Cooked potentially hazardous food shall be actively cooled: 1) from 140°F (60°C) down to 70°F (21°C) within two hours; and 2) from 70°F (21°C) down to 41°F (5°C) within an additional four hours. Potentially hazardous food prepared from ingredients at ambient temperature shall be cooled down to 41°F (5°C) within four hours.
    Post violation: A curry that was cooked about 14 hours ago was covered while cooling in a very deep pan and its temperature ranged between 46F - 48F. Also, a chicken that was cooked about two hours ago was covered and its temperature ranged 86F and 95F.

    Potentially hazardous food shall be cooled by:1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions;3) using rapid cooling equipment;4) stirring the food in an ice water bath;5) using or arranging containers to facilitate heat transfer;6) adding ice as an ingredient; 7) other effective methods. Food shall be arranged to provide maximum heat transfer and left loosely covered or uncovered until cool.

    The person in charge was directed to discard the curry and transfer the chicken into shallow pans during the inspection.

    Rule: Violation 3F, Critical Violation of OAR 3-501.14
  • In-use Utensils
    In-use food utensils are not properly stored, specifically:
    Correction: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water held at a temperature of 140*F (60*C) or more, or 41°F (5°C) or below, if the container is cleaned as required.
    Post violation: Observed in-use rice scoop stored in 70F static family. Also, a rice scoop is stored in rice with the handle touching the rice.
    Rule: Violation 10A, Not Critical Violation of OAR 3-304.12
  • 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: Walk-in cooler-38F - 42F (rice, meatballs, curry); Prep coolers-36F - 43F; Front glass door cooler-38F; Black refrigerator-40F; Freezer--OK
  • 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: Rice in the warmer-168F; Buffet line-147F - 185F (noodles, rice, curry)
  • Dishwashing Methods
    Dishwashing Methods:
    Post violation: Chemical dishwashing machine is running at 125F and 50 ppm chlorine--Good!
  • 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.
08/23/2010Semi Annual94
  • When to Wash
    Food employees are not washing their hands as often as necessary, specifically:
    Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work;2) after touching body parts other than clean hands and clean, exposed portions of arms;3) after using the toilet room;4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues;6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks;10) when switching between working with raw foods and working with ready-to-eat foods; or11) after engaging in other activities that contaminate the hands.
    Post violation: Observed the server cough into his hand and then continue to serve food without washing the hands. The server was directed to wash hands during the inspection.
    Rule: Violation 12D, Critical Violation of OAR 2-301.14
  • Air Temp Meas. Devices - Functional
    Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
    Correction: REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
    Post violation: No thermometer was provided in Sanyo refrigerator. Please provide.
    Rule: Violation 5D, Not Critical Violation of OAR 4-204.112
  • 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: Walk-in cooler-34F; Prep reach-in coolers-36F - 40F; Bar area cooler-39F; Freezer--OK
  • 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: Rice in the warmer-164F; Steam well: Soup-188F
  • Dishwashing Methods
    Dishwashing Methods:
    Post violation: Chemical dishwashing machine is running at 125F and 50 ppm chlorine--Good!
  • 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.
  • 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.
  • 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.
08/14/2009Semi Annual94
  • Food Storage
    Food is not stored to prevent contamination, specifically:
    Correction: REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
    Post violation: Open bags of dry goods are not placed into washable containers with tight fitting lids.
    Rule: Violation 8H, Not Critical Violation of OAR 3-305.11
  • Storage of Equipment, Utensils, Linens
    Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
    Correction: REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
    Post violation: Single service articles are stored on the floor in the back area.
    Rule: Violation 24D, Not Critical Violation of OAR 4-903.11
  • 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: There is a piece of plywood used as a shelf in the walk-in that does not appear to be sealed. Unfinished wood is used as a storage box for single-service articles.
    Rule: Violation 15B, Not Critical Violation of OAR 4-101.111
  • 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: Refrigeration; Sanyo 43F, prep unit 38F, walk-in 40F, 2 door undercounter 41F, bar 40F. Foods; chicken in prep top 41F, chicken on ice 36F. Food delivery has no apparent temperature abuse evident.
  • 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; rice 172F, soups 182F and 177F, sauces 148F and 150F.
  • Dishwashing Methods
    Dishwashing Methods:
    Post violation: Chemical dishwasher at 137F with 50ppm chlorine.
  • 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.
    Post violation: 6 food handlers with cards.
  • 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.
  • 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)
04/10/2009Semi Annual94
  • Handwashing Facility, Installation
    Water at handwashing lavatories is at improper temperatures, not provided through a combination faucet or properly metered, or an automatic handwashing facility is not installed according to manufacturer's instructions, specifically:
    Correction: REQUIRED CORRECTION: A handwashing lavatory shall be equipped to provide water at a temperature of at least 110°F (43°C) through a mixing valve or a combination faucet. A steam mixing valve may not be used at a handwashing lavatory. A self-closing, slow-closing or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
    Post violation: The water at employee handwashing sink is too cold at 47F. Please adjust.
    Rule: Violation 29D, Not Critical Violation of OAR 5-202.12
  • Carpeting, Restriction/Installation
    Carpeting is installed improperly or in an unapproved area, specifically:
    Correction: REQUIRED CORRECTION: Carpeting may not be installed as a floor covering in food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, refuse storage rooms, or other areas subject to moisture. Carpeting shall be securely attached to the floor and installed tightly against the wall.
    Post violation: Carpeting is installed at the buffet area floors.
    Rule: Violation 36E, Not Critical Violation of OAR 6-201.14
  • Food Display
    Food on display is not protected from contamination, specifically:
    Correction: REQUIRED CORRECTION: Food on display shall be protected from contamination by the use of: 1) packaging; 2) counter, service line, or salad bar food guards; 3) display cases; or 4) other effective means.
    Post violation: The fried jalapenos at the buffet line is not protected by a sneeze guard. Also, the sneeze guard over rice and chicken curry is inadequate.
    Rule: Violation 8K, Not Critical Violation of OAR 3-306.11
  • Wiping Cloths, Use Limitation
    Wiping cloths are not properly used or stored, specifically:
    Correction: REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
    Post violation: The wiping cloth that is used for wiping prep coolers doors is soiled.
    Rule: Violation 21A, Not Critical Violation of OAR 3-304.14
  • 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.
  • 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.
  • 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 salad rolls are inadequately iced and their temperatures ranged between 57F and 62F. The employee was directed to discard the salad rolls during the inspection.

    The person in charge stated that time marking will be her best choice in the future.

    When using time as a public health control, the food shall be marked or otherwise identified to indicate the time within 4 hours past the point in time when the food is removed from temperature control. The food must be cooked, served, or discarded within 4 hours. Unmarked containers or packages marked to exceed 4 hours must be discarded. Written procedures must be maintained in the establishment and made available to the regulatory authority.

    Rule: Violation 3G, Critical Violation of OAR 3-501.16
  • 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)
  • 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: Walk-in cooler-34F; Prep top cooler-40F; 2-door undercounter cooler-36F; Black door refrigerator-39F; Sanyo refrigerator-41F; Bar area cooler-38F; Freezer--OK; Salad rolls on ice bath-57F - 62F (see violation 3G above)
  • 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: Rice in the warmer-171F; Egg flower soup-194F; Buffet line: Chicken curry-157F; Soups-154F
  • Dishwashing Methods
    Dishwashing Methods:
    Post violation: Chemical dishwashing machine is running at 130F and 50 ppm chlorine--OK
01/15/2010Semi Annual90
  • Blank
    Note(s/Recommendations:
    Post violation: This is a reinspection of repeat critical violation 20G that was cited at the last semi-annual inspection. Upon inspection all food contact surfaces appear to be handled correctly. No further action necessary at this time. A reoccurrence of this critical violation at the next semi-annual inspection would be a repeat critical again. It is very important to maintain these corrections going forward.
01/05/2009Reinspection

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