- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed: 1) the can opener with an accumulation of debris on the piercing portion of the blade. 2) clean knives in the knife box storage with an accumulation of food debris on the blade and where the blade meets the handle. CORRECTION: PIC send the can opener and knifes to the chemical dish machine.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-501.17 A covered receptacle is not provided in a restroom used by females, specifically
Women's restroom does not have a covered receptacle. Please provide.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Floor in the bar area is in need of repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Bar area has an accumulation of dust in the upper ceiling areas and behind stored items. Recommended to increase cleaning frequency.
- 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.
Raw Meat Prep Cooler: raw shrimp 39°F, raw chicken 40°F Vegetable Prep Cooler: water chestnuts 43°F, cut cabbage 43°F 3 Door Cooler: egg foo young 39°F, egg rolls 40°F, cooked noodles 40°F, spam 41°F 2 Door Freezer: Frozen 1 Door Freezer: Frozen 2 Door Glass Cooler: cooked shrimp 37°F, cooked chicken 38°F Bar Cooler: 41°F ambient air temperature 1 Door Glass Cooler: 43°F ambient air temperature Bar Cooler: half and half 41°F Walk In Cooler: bbq pork 42°F, raw chicken 42°F, 42°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 and vegetables 160°F, sauce 156°F Soup holding: 167°F Out of Oil: shrimp 160°F
- Information: Dishwashing Methods:
Kitchen chemical dish machine: 50 ppm chlorine, 119°F at plate level Bar chemical dish machine: 50 ppm chlorine; 121°F at plate level Chlorine test kit available Sanitizing bucket: 200 ppm chlorine Handwashing sinks 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:
Discussed employee beverage containers and storage of medicines with PIC.
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12/03/2015 | Semi Annual Food | 97 |
- 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.
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07/07/2015 | Reinspect Food | |
- 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:
1) Observed raw chicken stored above raw pork and beef products and raw pork marinating above a 5 gallon container of chopped green vegetables in the walk in refrigerator. 2) Observed open frozen raw fish products stored above frozen ready to eat noodles etc. in the one door freezer and re-packaged raw beef products above wanton wrappers in the 2 door refrigerator. CORRECTION: Person in charge began to re-organize walk in refrigerator and freezers during the inspection. Discussed raw meat storage in refrigeration units during visit. Please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Sanitizing dishwasher observed with 0 ppm chlorine. It was discovered that that the tube dispensing the chlorine had broken open and was sucking air when being primed. CORRECTION: Dishwasher will be used to wash and rinse dishes. One side of the two sided prep sink will be used to sanitize dishes via submersion in 50 - 200 ppm chlorine for at least 10 seconds. A reinspection will occur within 14 days.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.12 *PRIORITY FOUNDATION* Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
Food temperature measuring device provided only reads hot temperature starting at 100 F. CORRECTION: Provide a temperature measuring device able to read food temperatures from 0 - 220 F. Recommend a tip sensitive thermometer to measure temperatures of thin foods.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed scoops stored in foods without handles (metal bowls) and scoops with handles with the handle in contact with the food in bulk goods such as sugar in storage racks by the microwave.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed an employee water bottle with just a lid and pull top (requiring hand contact to open/use) and a coffee cup without a straw. CORRECTION: Removed during the inspection. Employee beverages in the kitchen must have a handle and lid or lid and straw. Employee beverage handout provided already posted in kitchen. Recommend to review.
- 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.
2 door prep by handwashing sink: raw meats 40 F 3 door prep: vegetables and canned bamboo/mushrooms 41 F 3 door reach in next to prep: cooked wantons, egg rolls, cooked chicken products 39 F - 42 F Sliding glass unit: cooked meat products 41-42 F, sauces 40 F Walk in refrigerator: onion 39 F, cooked eggrolls 40 F, raw pork 40 F Front beverage reach in: sauce 39 F
- 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: all +140 F Soups 155 F Rice warmer by steam table 160 F Rice warmer by dish line 134 F
- Information: Dishwashing Methods:
Sanitizing dishwasher: 0 ppm chlorine, 118 F water temperature at the plate level test strips good
- 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.'
- Information: Notes/Recommendations:
2012 food code changes provided to person in charge during the inspection as they were not aware of changes made sense closing their previous restaurant location.
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06/16/2015 | Semi Annual Food | 84 |
Restaurant representatives - add corrected or new information about Wan Q Restaurant, 13510 Nw Cornell Road, Portland, OR 97229 »