- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed the chemical dish machine with 0 ppm chlorine during 2 wash cycles. CORRECTION: PIC primed the machine and was testing at 50 ppm chlorine by the end of the inspection. Recommended to train all employees on how to check the dish machine chlorine concentration.
- 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:
Observed the 2 Door Reach In Cooler: 50°F ambient air temperature, cream cheese and imitation crab 51°F, milk 50°F, cream cheese 50°F. PIC stated it was a busy day and the cooler was opened and closed a lot during lunch. CORRECTION: Ensure coolers hold at 41°F and below at all times, even when busy. PIC turned down the cooler and it was holding at 43°F by the end of the inspection. PIC stated the cooler was holding at 41°F less than 2 hours before the inspection. Cream cheese, cream cheese and crab and milk were placed on ice for rapid cooling. Ensure all potentially hazardous foods are held at 41°F and below.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Areas of the main kitchen floor are in need of repair.
- 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.
3 door cooler: raw chicken 39°F, raw beef 40°F Prep Cooler: BBQ pork 43°F, cooked chicken 43°F, 46°F ambient air temperature (turned down and reached 42°F by the end of the inspection) 2 Door Reach In Cooler: 50°F ambient air temperature, cream cheese and imitation crab 51°F, milk 50°F, cream cheese 50°F (See Violation 19A)
- 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: rice 167°F, soup 169°F
- Information: Dishwashing Methods:
3 compartment sink available Chemical dish machine: 119°F at plate level, 0 ppm chlorine (See Violation 14DA) Sanitizing bucket: 200 ppm chlorine Chlorine test kit available Handwashing sink 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.'
- Information: Notes/Recommendations:
Ensure all employee beverage containers are approved when required. Ice machine is not in use.
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11/17/2015 | Semi Annual Food | 90 |
- 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:
Observed frozen raw fish, shrimp, beef not in their original packaging stored above frozen ready to eat foods such as bags of vegetables, wantons, and wanton raps in the reach in freezer. CORRECTION: Person in charge began to reorganize during the inspection. Discussed raw meat storage in freezers.
- 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:
Hard to reach areas such as under the refrigeration units and behind the cook line observed with an accumulation of food debris. Wire storage racks observed with an accumulation of debris. Cardboard is not an approved method for a flooring surface cover etc.
- 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.
2 door reach in by back door: raw meats 40 F 3 door prep unit: raw pooled egg 43 F, bamboo shoots 43 F, wantons 43 F 3 door tall reach in: raw chicken 36 F, vegetables 36 F, sauces 36 F Freezer 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.
Hot soups 155-164 F rice 170 F
- Information: Dishwashing Methods:
Sanitizing dishwasher 100 ppm chlorine, test strips 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: 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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06/16/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about China Rim Inc., 455-B Nw Saltzman Road, Portland, OR 97229 »