- 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 floor under the dishwasher and utility piping is very dirty. Please deep clean the entire dishwashing area floor and utility pipes. Make certain to remove all black grime and dried on grease. 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.
Cold line foods all below 41F, tofu 41F, baby corn and noodles 39F. Walk in cooler produce 40F. Freezer acceptable.
- 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 above 135F.
- Information: Dishwashing Methods:
Chemical dish washer 120F with 50 ppm chlorine. Test paper ok.
- 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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03/23/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
There are pieces of frozen raw meat inside the upright freezer and the walk-in freezer that need to be cleaned up. Also, defrost these freezers to help keep them working properly and clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
The dishwasher clean drainboard area needs to be thoroughly deep cleaned. Keep the dishwasher area clean.
- 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 holding food at 32-42 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.
Soups- 170-180 F Rice warmer- 149 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Dishwasher ran at 121 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.'
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03/14/2016 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The meat slicer was not clean after reassembling and cleaning. Please clean more thoroughly using a three step method such as, ' wash, rinse, and sanitize.' This was cleaned again after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
Test paper provided is wet in the container and is not useful. Please replace and keep it dry.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Walk in cooler racks are dirty and need to be cleaned to remove grime and food debris.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Tile floor in the dishwashing area is in poor repair. Please replace the grout where there is none.
- 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 produce such as tomatoes 39F. Seafood on buffet 38F. Beverage cooler 39F.
- 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.
Soup 180F.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Test paper provided.
- 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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10/28/2015 | Semi Annual Food | 94 |
- 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:
Items on the buffet line were out of temperature. Tofu, cut cabbage, bean sprouts, and cut tomatoes were at 44-48 F. Items are placed out in full inserts pans at 10 am and then this facility doesn’t open for another 1.5 hrs. The top portion of inserts warm up due to fullness. Keep food at 41 F or below in the buffet line. CORRECTION: Operator discarded out of temperature portions. Will instruct employees to wait to put food in inserts and not fill them so high.
- 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-36-39 F Keg cooler- 41 F Meat on self-serve bar frozen
- 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- 160-170 F Rice warmers- 150-160 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Dishwasher ran at 120 F with 100 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.'
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10/01/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Chang's Mongolian Grill, 10743 Sw Beaverton Hillsdale Highway, Beaverton, OR 97005 »