REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food shall be safe, unadulterated and honestly presented. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch. 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. 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. REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours. 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. REQUIRED CORRECTION: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed and dispensed so that contamination of food- and lip-contact surfaces is prevented. Knives, forks and spoons that are not prewrapped shall be presented so that only the handles are touched by employees or consumers. Single-service articles intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. REQUIRED CORRECTION: A service (mop) sink or curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of cleaning tools and the disposal of mop water or similar liquid waste. REQUIRED CORRECTION: Physical facilities shall be maintained in good repair. REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment. REQUIRED CORRECTION: Handwashing sinks shall be kept clean and be properly maintained and used.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food that is adulterated, contaminated, unsafe or from an unapproved source shall be reconditioned according to an approved procedure or discarded. Potentially hazardous foods (TCS) that have been kept at temperatures above 41°F or or below 135°F for more than 4 hours shall be discarded. REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch. REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours. REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. REQUIRED CORRECTION: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. REQUIRED CORRECTION: Physical facilities shall be maintained in good repair. REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
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