- 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.
1) Walk-in cooler is holding chicken and vegetables at 39F--Good! 2) Concentration of sanitizer in the bucket is at 200 ppm chlorine--OK
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03/17/2016 | Reinspect Food | |
- 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:
1) Garlic-in-oil is stored at room temperature for over 4 hours and it temped at 70F. 2) Tofu, beef, broth in walk-in cooler temped at 45F. Correction: Person in charge discarded the garlic in oil during inspection. He also placed the broth, beef and tofu on ice until walk-in cooler temperature is adjusted.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-204.11 *PRIORITY* Chemical sanitizers are not approved, specifically:
Concentration of sanitizer in kitchen area bucket is over 200 ppm chlorine. Correction: Person in charge reduced the concentration to 100 ppm chlorine during inspection.
- 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: tofu-45F, beef-45F, broth-45F (see violation above); Prep coolers: meats-40F; Freezer--OK
- 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 in the warmer-164F; time as a public health control for beef & chicken
- Information: Dishwashing Methods:
Chemical dishwashing machine is running at 118F and 50 ppm chlorine--OK
- 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: 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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03/07/2016 | Semi Annual Food | 90 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed soup/broth cooling in ~12-in bucket at room temperature. Correction: Person in charge placed the soup buckets in ice bath during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
No sanitizer was detected in front area wet wiping cloth sanitizer bucket.
- 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:
Observed glassware, bucket lids, and pitcher lids stored in handwashing sinks. Correction: Person in charge removed these items from the sinks during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
No paper towels were provided in the back area handwashing sink. Correction: Person in charge provided paper towels during inspection.
- 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 cold holding units are holding foods at 42F and lower
- Information: Dishwashing Methods:
Chemical dishwashing machine is running at 118F and 50 ppm chlorine--Good!
- 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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09/18/2015 | Semi Annual Food | 91 |
Restaurant representatives - add corrected or new information about Bambuza, 19300 Nw Cornell Rd, Hillsboro, OR 97124 »