- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
The Pepsi and 7UP cooler are holding foods at 45F-50F. All potentially hazardous were either discarded or sent to alternate coolers holding below 41F. Operator called a repair person. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Please clean hood fire suppression pipes. They are not dripping yet but they need a good cleaning.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The kitchen needs to be cleaned in hard to reach areas to remove grime and food grease.
- 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.
Prep cooler Kim Chee 39F, single door upright 40F. Wait cooler 40F.
- 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.
Hot foods cooking 200+F
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine.
- 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: 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. Online Food Handler testing available at http://orfoodhandlers.com/
- 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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12/02/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The large two door freezer is not clean at the bottom. Please empty the bottom and clean and sanitize this inside. Operator began this process today. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Please clean milk crates for storage near food prep sink.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Please remove peeling wall paper from areas shown at inspection.
- 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:
Please clean all floors and walls as described at inspection, especially behind the food prep sink and under the grill.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
The dishwasher did not wash his hands after touching a serious burn to his upper arm. He continued to wash dishes. In addition, he was observed handling clean and dirty dishes without washing hands in general. The employee was instructed to wash hands at the hand washing station next to the three compartment sink and to not touch his burn on his right upper arm unless he thoroughly washes hands afterward. Operator states he is trying to keep the wound dry by not wearing sleeves and pat drying it with paper towels. The wound looked to be clean and dry , however the dishwasher needs to refrain from touching it while working to avoid a violation such as this. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
The operator is filling water pitchers and rinsing a pot in the hand washing station. This activity is not allowed in a hand washing station. Operator instructed to discontinue this practice. Please read below:
- 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.
Prep cooler onions 40F, prep cooler two door produce 38F, single door glass noodles 43F.
- 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.
Soups and rice 150F. 158F.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Sanitizer 200 ppm wiping towels.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- Information: 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. Online Food Handler testing available at http://orfoodhandlers.com/
- 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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06/02/2015 | Semi Annual Food | 89 |
Restaurant representatives - add corrected or new information about Always Spring Korean Rest., 3975 Sw 114th Ave, Beaverton, OR 97005 »