Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically: Observed flattened cardboard boxes stored on the floor in front of the dishwasher. Per owner Kevin, it is used as an anti-slip mat. Please read below. Cardboard was discarded during time of inspection.
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. 2-door prep-top cooler in kitchen: Raw beef at 39°F. Single door prep-top cooler: Tomatoes 40°F. Walk-in cooler: Raw chicken skewers at 40°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 cooker: White rice 160 °F.
Information: Dishwashing Methods: Low temperature dishwasher at 120°F with 50 ppm chlorine. Test strips and thermometers available.
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.'
02/17/2016
Semi Annual Food
100
Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically: The low temperature dishwasher was not dispensing sanitizer, at 0 ppm chlorine per multiple test strips. CORRECTION: Operator stated he would call maintenance to work on dishwasher. A temporary sanitizer bucket was introduced as a final step to washing, rinsing, and sanitizing all dishware. The temporary sanitizer bucket was tested to be at 50 ppm chlorine.
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: Raw chicken 39°F. Prep-line cooler: vegetable mix 41°F. Single door prep cooler: Ambient air 40°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. No hot food available during time of inspection.
Information: Dishwashing Methods: Low temperature dishwasher 0 ppm chlorine (See violation). Test strips available. Final sanitizer bucket at the end of dishwasher: 50 ppm chlorine.
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: 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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