- Rule Violation and Requirement: VIOLATION OF OAR 333-170-0050 A copy of the manufacturer's dishwashing instructions is not provided, specifically:
Observed chemical dish washer at 107F. Washer was re-ran three times and did not reach a temperature of 120F. CORRECTION: PIC will contact maintenance in order to check dish machine. Three compartment sink for wash, rinse and sanitize will be used until temperature issue is resolved.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Observed wet wiping cloths on counter on cook line. Please ensure wet cloths used for wiping food spills are wet and stored in an approved sanitizing solution.
- 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 36°F, Cabbage 36°F, Raw chicken 38°F, Raw beef 38°F. Cooked breaded chicken 68°F: Was cooked two hours ago and placed in a shallow dish to cool completely in the walk in. Right one door reach in 38°F, Prep top 42°F Left two door reach in 42°F Raw chicken 42°F, Prep top Squash 41°F, Onion 40°F, Carrot 39°F Reach in 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.
Fried rice 164°F, Sauce 150, Breaded shrimp 140°F
- Information: Dishwashing Methods:
Three compartment sink for wash, rise and sanitize. Chemical dish machine below 120°F (SEE VIOLATION) 200ppm Chlorine Test kit available
- 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.'
- Information: Notes/Recommendations:
Observed many containers of marinating meats stored in walk in cooler without date marks, PIC states items are cooked within several days. Please ensure all foods that are stored in the facilities walk in cooler for longer than seven days are date marked.
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11/19/2015 | Semi Annual Food | 95 |
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