- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher wash temperature at 131F with 50 ppm chlorine sanitizer.
- Restriction and Storage, Medicines
Medicines are improperly stored or labeled, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Only those medicines that are necessary for the health of employees shall be allowed in a food establishment. Medicines that are in a food establishment for the employee's use shall be labeled and located to prevent the contamination food, equipment, utensils, linens, and single-service and single-use articles.
Post violation: Hand cream and medication for personal use is stored adjacent to the food and take out containers.
*** Medication was removed and stored away from food and clean utensils.
Rule: Violation 41O, Critical Violation of OAR 7-207.11
- In-use Utensils
In-use food utensils are not properly stored, specifically:
Correction: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water held at a temperature of 140*F (60*C) or more, or 41°F (5°C) or below, if the container is cleaned as required.
Post violation: Tongs and scissors are stored in 75 degree water between uses.
Rule: Violation 10A, Not Critical Violation of OAR 3-304.12
- Sanitizers, Chemical
Chemical sanitizers are not approved, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010.
Post violation: Chlorine sanitizer is too strong and measured much greater than 200 ppm.
*** Fresh sanitizer prepared immediately and repeat testing showed 100 ppm chlorine.
Rule: Violation 41G, Critical Violation of OAR 7-204.11
- Wiping Cloths, Use Limitation
Wiping cloths are not properly used or stored, specifically:
Correction: REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
Post violation: Wiping cloth is not kept in sanitizing solution between uses.
Rule: Violation 21A, Not Critical Violation of OAR 3-304.14
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: stainless refrigerator= 40 F; glass door refrigerator= 38 F
small prep top = 41 F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: steamed rice= 158 F
Beef cooking= 189 F
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Food Handler Certificate
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/
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- Cross-Contamination, Raw Foods
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
Post violation: Raw eggs are stored directly above vegetables. Also, raw chicken are stored too close to green onions. The person in charge moved the raw eggs and chicken to the lower shelf below vegetables during inspection.
Rule: Violation 7A, Critical Violation of OAR 3-302.11
- Food Temp Meas. Devices - Provided
Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
Correction: REQUIRED CORRECTION: Food temperature measuring devices shall be provided and readily accessible for use. At a minimum, a metal-stemmed temperature measuring device with a range of 0-220° F shall be provided to take internal food temperatures.
Post violation: The probe thermometer is not working. Please provide a probe thermometer that is functional.
Rule: Violation 5E, Not Critical Violation of OAR 4-302.12
- Critical Items
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
- Operating Without A License
OPERATING WITHOUT A LICENSE You are in violation of Oregon Revised Statute 624.020 which requires that no person shall operate a restaurant without first obtaining a license to do so. APPLICATION AND FEES MUST BE RECEIVED WITHIN TWO WORKING DAYS OR LEGAL ACTION WILL BE INITIATED.
Post violation: According to the person in charge this facility changed owner on 03/01/2010, but no change of ownership has been filed with the Washington County Health Department.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Food Handler Certificate
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.
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05/06/2010 | Semi Annual | 95 |
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