- 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:
Floors and some wall sections are soiled with grease residue and dust accumulation. The ceiling is soiled with dust accumulation above the prep area vent. Please clean more frequently.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
The fluorescent lighting above the prep area is not shielded. Please provide proper covers.
- 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, 40F; prep, 40F; reach-in, 40F; bar, 41F; freezer, 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.
Soups, 170F.
- Information: Dishwashing Methods:
Dishmachine reaches 120F with 50 ppm chlorine, OK. 3 compartment also 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.'
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12/07/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Multiple refrigerator door handles and door fronts are soiled with grease residue accumulation. Please scrub clean this equipment and maintain clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
The fluorescent lighting above the central kitchen needs covers. Please provide. This is a repeat violation.
- 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:
The bar handwashing sink is stacked full of soiled beverage glasses and debris. CORRECTION: The PIC removed the glasses and transferred them to the dishwasher upon request. Always keep the handsink clean and clear, so it is used for handwashing only.
- 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.
Prep cooler, 41*F; bar cooler, 38*F; coke reach-in, 40*F; 1-door upright, 40*F; freezer 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.
Hot soups, 170*F.
- Information: Dishwashing Methods:
Kitchen dishwasher, 120*F with 50 ppm chlorine, OK. Bar glasswasher, 120*F with 50 ppm chlorine, OK.
- 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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06/02/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Great China Rest. & Lounge, 8220 Sw Hall Blvd., Beaverton, OR 97008 »