- 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:
Cooked meatballs are stored in the same container as raw seafood. Do not store cooked foods with raw meat. Raw shrimp was stored in the same container as raw beef. Do not store different types of raw meat in the same container. Raw beef was stored above ready to eat sauce. Do not store raw meat above ready to eat foods. CORRECTION: All of these items were rearranged.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Meat slicer had dried on food debris. Employees must wash all food debris off, rinse and sanitize slicer in between uses. CORRECTION: Employee began washing during inspection
- 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:
Bean sprouts and condensed milk were observed out at room temperature. Operator was instructed to time mark these items and then discard them after four hours. CORRECTION: Sprouts moved back into fridge and condensed milk time marked
- Rule Violation and Requirement: VIOLATION OF SECTION 7-207.11(B) *PRIORITY* Medicines are improperly stored or labeled, specifically:
Employee medicines and vitamins are stored in food prep area. Keep employee items stored in employee area. CORRECTION: These items moved
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.12 Working containers of food removed from their original packages are not identified, specifically:
Containers of oil and vinegar observed not labeled. Items not labeled in English are not to be used in this facility. Container of spice with no English labeling observed.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Food and single-use items stored on the ground. Do not store on the ground.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.12 Food is stored in prohibited areas, specifically:
Basil is stored under drainboards of dishwasher. Do not store food under the drainboards. Food is observed stored under condensate leakage in the walk in. Do not store food under leaking water. Repair walk in leakage.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Newspaper is used to cover vegetables. Do not use newspaper to cover food. Cardboard is used as a surface in this facility. This is not easily cleanable so cardboard can't be used in this manner.
- 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 at 35-41 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.
Rice warmer- 210 F Observed rice being reheated to 166 F before placed in warmer
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine 3 compartment sink with 200 ppm chlorine Dishwasher ran at 124 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: Notes/Recommendations:
**Remember to date mark dairy product with opening date. Date cooked foods with date prepared. Condiments shall be protected from contamination by being provided in: 1) Dispensers; 2) Protective food displays provided with proper utensils; 3) Original containers designed for dispensing; or 4) Individual packages or portions. **Instruct all employees to periodically check temperatures with thermometer **You are not allowed to leave chili pots out on tables. You may portion out small amounts per customer and then wash container.
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01/20/2016 | Semi Annual Food | 82 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Rice scoop is water at 65 F. Keep on icy water.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(A) *PRIORITY* Materials used for food-contact surfaces of equipment and utensils are not safe, specifically:
Garbage bags and newspaper are used to cover food. Do not use these items in contact with food. They may impart ink, perfumes or other chemicals onto food.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
The fan inside the walk-in is leaking condensate into a bus tub. Please repair. Keep all food stored away from dripping.
- 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 34-42 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.
Rice warmers- 160-200 F Broth- 202 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Dishwasher ran at 124 F with 100 ppm chlorine 3 compartment sink 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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10/08/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Ready-to-eat food including salad wrap, chicken skewer, lemon-grass chicken, and beef stew observed not date-marked . ** Undated foods were date-marked at the time of inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Food-transfer spoon observed touching the food .
- 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: 41 F Kitchen prep cooler: 41 F( tendon, chicken, beef) Kitchen mini fridge: 39 F Bar cooler: 40F Beer and milk refrigerator: 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.
Beef cooking 200 F, Steamed rice 145 F, Soup 170 F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 126 F 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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04/13/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Coffee First Saigon Grill, 18725 Nw Walker Rd, #103, Beaverton, OR 97006 »