- Rule Violation and Requirement: VIOLATION OF SECTION 3-101.11 *PRIORITY* Food is unsafe, adulterated or not honestly presented, specifically:
Lemons in the walk in cooler were observed spoiled and were in very poor condition. Operator instructed to discard the lemons after discussion. Operator discarded all food that did not appear fresh, this was a problem on the last inspection with regards to cucumbers. Please inspect foods in your walk in cooler more often. Add this to your cleaning duties or any duty list you may use. Please read below
- 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:
The three door prep cooler was observed holding all foods above 45F, foods in this unit need to be below 41F. Tofu observed at 44F, bean sprouts 46F, cooked vegetables 46F, and eggs observed at 46F. Operator discarded all potentially hazardous foods held here longer than 4 hours. Do not use this unit for bean sprouts, meats, tofu, or any kind of cooked vegetables until the unit holds below 41F. Operator called a repair person. Please read below:
- 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 not clean, fan guards are not clean in the walk in cooler.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The facility is generally in poor repair. Gaps in walls, gaps in doors, and holes in walls are noticeable. Damaged floor wall junctures in the kitchen.
- 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 restaurant is generally not clean inside. Heavy black grime buildup is extreme and floors are generally dirty with grease and debris under equipment. There is a distinct odor of decaying meat and food debris near the dishwasher. Deep clean all drains, utility drain pipes, and floors around the dishwasher. Clean out the dishwasher strainer basket and the surfaces inside the strainer box. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.12 *PRIORITY* Food employees do not use the proper cleaning procedure for washing their hands, specifically:
Main cook is not washing hands with soap. I observed him on more than one occasion not use soap when cleaning hands. Please use soap and warm running water at a designated hand washing station when handwashing is needed. Management was instructed to train the employee on proper handwashing technique.
- 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.
Two door wait cooler Kim Chee 38F, two door cooks prep beef 40F, walk in cooler beef 37F.
- 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 180F.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Test paper 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 at time of inspection. A recheck will be performed within 14 days of this date to determine if the alternative procedure was replaced with a permanent correction (process change/repair/new equipment/etc.). 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.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- Information: *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in enforcement action, including issuance of a citation or restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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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03/24/2016 | Semi Annual Food | 80 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-101.11 *PRIORITY* Food is unsafe, adulterated or not honestly presented, specifically:
One cucumber observed spoiled in the walk in cooler. This was discarded after discussion. Please inspect produce more often. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Knives in a large stainless steel drawer observed dirty and greasy inside. Operator instructed to take everything to the dishwasher. Never allow utensils and knives to become dirty in storage or in drawers. Keep drawers clean as well. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Two inappropriate employee drink cups observed in the kitchen. Operator discarded after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The facility is generally in poor repair. Gaps in walls, gaps in doors, and holes in walls are noticeable.
- 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 restaurant is generally not clean inside. Heavy black grime buildup is extreme and floors are generally dirty with grease and debris under equipment.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.15 *PRIORITY FOUNDATION* Food employees are not washing their hands in an approved handwashing sink, specifically:
Operator observed attempting to wash hands at the dish pre-wash sink. Do not spray off hands and then touch clean dishes. Wash hands appropriately at a designated handwashing sink and then put dishes away. Operator instructed employee to wash hands again. 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.
Prep cooler tofu 40F, 2nd cooler prep chicken 39F, salad prep bean sprout 38F, walk in cooler onions 39F. Two door upright cooler 40F.
- 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 and rice 180F.
- Information: Dishwashing Methods:
Chemical dishwasher 125F with 50 ppm chlorine. Test paper ok. Hot water ok.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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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11/20/2015 | Semi Annual Food | 86 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Several foods in different locations observed stored on the floor in packages. This includes onions new the back door. Sacks on bulk foods and raw meats in the freezer. All foods must be lifted off the floor in the restaurant and in walk in freezers or coolers.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
I observed a pot used to cook rice stored in a mop sink. This is not a safe location for food service equipment. Under no circumstances can pots, utensils, dishes, or food equipment be placed in this sink. This sink is for the mop and dirty mop water. Operator took the equipment to the dishwasher.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
There are some holes cut out in dry wall in different locations. The room used to locate the water heater is not in good repair. Under no circumstances can meat be cut here. Re-locate the meat cutter to the area inside the restaurant that is closer to a hand washing station. This will be checked at your next inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
One employee in the kitchen did not wash hands after handling dirty dishes such as pots in the kitchen. She went directly to the cook line to prepare food. Management instructed her to stop and wash hands during discussion. 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.
Walk in cooler beef 39F, prep cooler 3 door chicken 40F, 2 door tofu 38F, wait cooler 40F, 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.
rice 154F, 160F for soups.
- Information: Dishwashing Methods:
Chemical dishwasher 140F with 50 ppm chlorine. Test paper ok. Please get a new test paper supply from Auto-chlor when possible.
- 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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05/26/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Dae Jang Kum, 12275 Sw Canyon Rd, Beaverton, OR 97005 »