- 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 pork in walk-in cooler was stored directly above dressings. Correction: Person in charge moved the raw pork to the lower shelf below ready-to-eat foods during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed dried food residue on knives and German meat slicer. Correction: Person in charge cleaned and sanitized the knives and meats 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:
Raw eggs, cooked pork and beef were stored on a cart and they temped at 60F and 65F respectively. Correction: Person in charge discarded the eggs, beef, and pork during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Observed unlabeled spray bottle in the kitchen. Person in charge labeled the bottle during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
Observed a small plate stored in front area handwashing sink. Also, cabbage in a plastic container was stored in front of back area handwashing sink. Correction: Person in charge moved the plate and plastic container away from sink during 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.
All cold holding units are holding at 40F and lower--Good! Pork, eggs, and beef on the cart temped at 60F and 65F (see violation above); Freezers--OK
- 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.
Miso soup-144F; Rice in the cabinet-137F
- Information: Dishwashing Methods:
Chemical dishwashing machine is running at 125F and 50 ppm chlorine--Good!
- 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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01/21/2016 | Semi Annual Food | 81 |
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