- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
knife observed not cleaned off of food residue before storing in a slot between two pieces of equipment. ** Corrected at inspection, knife was washed and sanitized in dishwasher and stored on knife holder at the time of inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
A full tub of chicken curry observed improperly cooling in walk in cooler . Product temperature is 50F and walk-in cooler temp is 40F. The PIC states chicken curry was cooked shortly after 8:00 AM today ,less than 3 hours ago. ** Chicken curry was portioned in shallow pans and returned to walk-in cooler for rapid cooling. Please see below.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
In place cooler thermometer observed located in back of refrigerator and it should be located in front of cooler and in easily readable location.
- 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=40F Back of the front line prep cooler: 40F, yogurt, sauces Front glass-door mini fridge= 38F Cookline prep cooler: 40F-41F, goat meat , chicken, chicken curry Mango lasi fridge= 38F Front sweet display case= 38F
- 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 for veggie soups 160F egg curry = 150F Biriyani sauce cooking temp=210F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 135F 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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06/22/2015 | Semi Annual Food | 94 |
Restaurant representatives - add corrected or new information about Apna Chat Bhavan, 1815 Nw 169th Place, Suite 6020, Beaverton, OR 97006 »