- 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: *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/
|
11/19/2015 | Reinspect Food | |
- 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:
I observed raw chicken above raw beef in the commercial upright cooler near the three compartment sink. I observed raw meats above cooked foods in the outdoor white refrigeratror. I instructed the operator to reorganize these foods to reduce the risk of cross contamination. Raw chicken always must be on the bottom shelf and cooked foods can never be held under raw meats. I drew a diagram for the operatror showing proper food storage. This violation will be double checked again at a later date for compliance:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
This problem was observed again. Cooked chicken and potatoes observed in the refrigerator holding at 44F with a lid on inside a pressure cooker. Never cool foods with a lid on. The food was not out of temperature control for longer than 4 hours and the lid was removed to help keep the item belwo 41F. This violation will be checked again for compliance:
- 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: *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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
|
11/05/2015 | Reinspect Food | |
- 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:
I observed raw beef above cooked food in the outside domestic white refrigerator. Operator rearranged the cooler to reduce the risk of cross contamination. I observed raw chicken in the black domestic refrigerator above produce. Operator instructed to move the raw meats to the lower shelf to reduce the risk of cross contamination. These were problems on your last inspection. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Food such as soup with pork meat was observed at 52F-56F. Pork collagen was also observed at 40F and was covered while cooled. This food was cooked at 1:00 AM and cooled as described by the operator. There are several problems here. 1. The cooler is of domestic quality and unable to cool hot foods even if the food was not too hot before going inside. 2. The food volume was too large to cool fast enough. 3. The lids were kept on the food containers while trying to cool. The operator discarded all food after discussion. Be advised, the pork collagen broth as described is a hazardous product and is subject these rules. 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 black domestic cooler was observed holding pork, raw eggs, and produce at 48F. Operator instructed to discard all potentially hazardous foods inside that have been there longer than 4 hours. Operator discarded the meats and eggs after discussion. Do not use this refrigerator for meats, eggs, soups, dairy, rice, or any cooked foods or vegetables until this unit can hold below 41F. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Operator is attempting to cool foods with lids on. Discontinue this practice and do not cool foods without a proper cooling method. Operator discarded the foods that were improperly cooled and was instructed to not cool hot foods in this facility without using an ice from an ice machine or commercial refrigeration capable of cooling hot foods.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
I have observed a cabinet in the back parking lot with onions and heads of lettuce or cabbage inside and on top of it. Please remove the counter-top since no preparation work may happen here. You may have a storage area in the back but there can be no food preparation or storage in unlocked areas.
- 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 facility is not clean in hard to reach areas under refrigeration and equipment, in corners, under shelves, and other hard to reach areas. Please clean and degrease the entire kitchen and hood.
- 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.
Domestic white cooler beef 40F, domestic black cooler inside 48F, two door commercial upright unit produce and tofu 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.
Foods cooking 200+F
- 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 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: *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.'
- Information: This facility marginally complies with food safety standards. If this facility receives a score of less than 70 on the next complete inspection a 'Failed to Comply' notice will be posted.
|
10/08/2015 | Semi Annual Food | 72 |
- 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:
Raw eggs observed above produce in the domestic refrigerator. Operator removed the eggs to put on ice after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Food such as soup, cooked potatoes, cooked onions, and pork collagen broth observed holding at 46F-56F. These foods were cooked yesterday and cooled as described by the operator. There are several problems here. 1. The cooler is of domestic quality and unable to cool hot foods even if the food was not too hot before going inside. 2. The food volume was too large to cool fast enough. 3. The lids were kept on the food containers while trying to cool. The operator discarded all food after discussion. Be advised, the pork collagen broth as described is a hazardous product and is subject these rules. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 2-102.11(A)(B)(C)(1,4-16) *PRIORITY FOUNDATION* The person in charge has not demonstrated knowledge of foodborne illness disease prevention, application of HACCP principles or the requirements of this code, specifically:
Operator is not knowledgeable with regards to cold food temperatures or proper cooling techniques. Operator was provided with a basic knowledge of these items with this report. I highly recommend contacting our Program Educator Nadya Vera at 503-846-8722 to schedule a free food safety demonstration. 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:
I observed many open drinks in the kitchen at the time of opening. This is not allowed when you are prepping food. You must use a designated employee area and wash hands afterward.
- 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:
Please clean and degrease floors under equipment and pipes under the three compartment sink.
- 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.
Domestic cooler outside locked 38F, two door prep cooler meat 40F. Two glass beverage reach in 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.
None.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Test paper ok.
- 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.'
|
06/10/2015 | Semi Annual Food | 84 |
Restaurant representatives - add corrected or new information about Du Kuh Bee, 12590 Sw First Street, Beaverton, OR 97005 »