- 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 chicken was stored above raw beef in the walk in. Keep raw chicken stored below all other foods. Raw beef was also observed stored above ketchup bottles in the walk in and vegetables in the 3 door unit. Do not store raw meat above ready to eat foods. CORRECTION: Food rearranged
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The meat slicer is soiled with old meat debris. Make sure employees are removing all food debris when cleaning the slicer. One area of the slicer wasn't getting cleaned like the rest. CORRECTION: Manager directed employees to clean slicer.
- 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:
Noodles and chicken are left out during lunch rush at 65-100 F. You must time mark these items and discard them after 4 hours. It was discussed that this facility could mark the containers with tape and marker or a sticky note. Mark containers with time placed out. If you can not effectively time mark these items, then you must store them in the fridge. ****Remember to add ice to the bean sprouts to keep them cold. CORRECTION: Noodles and chicken marked with marker.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
The kitchen area wiping cloth buckets were lacking chlorine. Keep a chlorine residual of 50 to 200 ppm. Use test strips.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
An employee was observed continuously gloved hands on a wiping cloth hanging from their person. Wiping cloths are for cleaning surfaces only. Do not allow employees to wipe hands on cloths or store cloths on their person. Employee was also observed handling raw beef and then wiping hands on cloth before continuing to work. After handling raw meat, employees must remove gloves, wash hands and then put on new gloves. CORRECTION: Employee directed to wash hands and change gloves. If this proves time consuming, you should use tongs to handle raw meat.
- 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 refrigeration holding food at 38-41 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 warmer- 163 F
- Information: Dishwashing Methods:
Main dishwasher ran at 161 F Bar dishwasher ran at 168 F Handwashing sinks stocked
- 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: 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: Notes/Recommendations:
****Do not store jars of chili sauce/oil on tables. You may bring out a serving size for only one customer and then wash the containers.
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02/12/2016 | Semi Annual Food | 82 |
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Sanitary paper towel not provided for hand wash sink at server area. Paper towel was provided 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.
Cook's prep cooler: 37F(sausage, chicken, squid) Refrigerated drawers under flat grill: 38 F( beef patties, cheese) Prep top refrigerated drawers: 40 F( shrimp, beef, tomato) Backup glass-door fridge: 41F Wait station fridge 28 F Bar cooler 39 F(half & half)
- 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.
Steak off the grill=188F, Chicken=189 Steamed rice=160F
- Information: Dishwashing Methods:
Kitchen dishwasher final rinse temperature at 180F. Bar dishwasher final rinse temperature at 194F
- 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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08/11/2015 | Semi Annual Food | 97 |
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