Amara Teriyaki Restaurant, 15915 Nw Schendel Avenue, Suite 101, Beaverton, OR 97006 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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:
You stated that the raw Cambodian sausage you are making at your restaurant is for your personal consumption and not for sale. Your Cambodian sausage is made from raw beef and spices and filed in casing then hang from the kitchen ceiling at kitchen temperature until dried. Beef sausage for long time at improper temperature and under anaerobic condition is not safe for consumption and in violation of food safety practices. You must remove these sausages from your facility immediately and stop further production of Cambodian sausage at your restaurant. If you have any questions please contact our office at (503)846-8722 . It is not safe to prepare food using unapproved practices in a facility in which you are serving food to the public. Discontinue this practice in your restaurant. CORRECTION: Sausages will be taken home tonight.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.114 The establishment is not free of unnecessary items or litter, specifically:
There is a large amount of clutter in the kitchen of this facility. Clean out useless or personal items from the kitchen.
- 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:
The cookline handsink nozzles are soiled with grime. Keep clean to avoid contaminating hands. There is accessive amounts of grease debris under the cooking equipment.
- 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:
Hot water side was turned off due to leak. Fix leak so that hot water can be acccessible at cookline handwashing sink.
- 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.
All refrigeration is holding food at 40-41 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.
Rice warmer- 164 F Crockpot- chicken 168 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 50 ppm chlorine Dishwasher ran at 118 F with 200 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: 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.'
|
03/08/2016 | Semi Annual Food | 92 |
- 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:
Observed heavy grease and food debris under cooking equipment. Keep these areas clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
One light shield is missing from kitchen lights. Provide shield.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed an employee wash dishes with gloved hands and then put away clean dishes without changing gloves and washing hands. Change gloves and wash hands when switching between a dirty to clean task.
- 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.
All refrigeration is holding food at 40-42 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.
Chicken in crock pot at 172 F Rice warmer at 155 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 100 ppm chlorine Dishwasher ran at 120 F with 50 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.'
|
10/20/2015 | Semi Annual Food | 95 |
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