- 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 vegetables in the 2-door display cooler in the kitchen. Observed frozen chicken in individual repackaged plastic bags stored next to and above raw beef and frozen vegetables in the 2-door reach-in freezer. **CORRECTION** The foods were arranged to proper storage order during the inspection to prevent possible cross contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Food worker removed a clean spoon from the pouch in their apron to use for cooking. Tongs hanging on the oven handle were soiled with dried food debris. **CORRECTION** The spoon and tongs were taken to the dish wash area to be washed, rinsed, and sanitized.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
>Observed partially cooked chicken (50 F), cooked shrimp (46 F), and cooked tofu (45 F) cooling in the prep top inserts. PIC stated that the foods were cooked less than one hour prior to the inspection. >Observed curry sauces cooling in the walk-in cooler with the lids covering the foods. **CORRECTION** The foods in the prep top were placed in an ice bath and the lids were removed from the curry to allow for rapid cooling.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Observed frozen raw chicken thawing on the counter at room temperature. **CORRECTION** The chicken was placed in the reach-in cooler to thaw. See below.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed rice paddles stored in tepid water at room temperature. **CORRECTION** The paddles were placed in an ice water bath upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Observed a large bag of single service containers stored on the floor in the dry storage area. **CORRECTION** The 'to go' items were moved to a shelf upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
The shelf above the dish machine is made of raw plywood. Plywood is absorbent. **Finish the wood so that it is smooth, durable, non-absorbent and easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed food worker to handle partially cooked chicken with gloved hands and then handle ready-to-eat cashews without washing hands between activities. **CORRECTION** Food worker was stopped and instructed on when to wash. Food worker removed gloves, washed hands with soap and water and then put on new gloves before returning to work.
- 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.
walk-in cooler-- 39-42 F (tofu, chicken, sprouts, curry sauces) 2-door reach-in display cooler-- 38 F (half & half, raw chicken, lettuce) prep cooler-- raw beef 43 F, raw calamari 43 F, ambient air 39 F (see violation 31B) 2-door reach-in cooler at front counter-- 41 F (half & half) on ice: lettuce 36-38 F. Reach-in freezers holding things 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.
cooking temperatures: shrimp 148 F, chicken 194-202 F; soup on stove 182 F. hot holding temperatures: rice warmer 167 F.
- Information: Dishwashing Methods:
automatic low temperature dish machine: wash 122 F/100 ppm chlorine detected 50 ppm chlorine for wiping cloth sanitizer solution.
- 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.'
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11/05/2015 | Semi Annual Food | 84 |
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