- 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:
The pulled pork in two locations observed holding at 109F to 125F. Operator stated an employee turned the machines off under the assumption the steamers would over heat. This food must stay over 135F in hot holding. Operator reheated the food to 165F after discussion and turned the machines back on. The pork was not out of temperature for longer than 4 hours. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The premises is not maintained free of insects, rodents, and other pests, specifically:
Fruit flies observed in the establishment. Please clean all floor drains and floor sinks with a long drain brush with a 2 or 3' wide brush. Ask your professional pest control operator for one or purchase this item yourself. Cleaning the drains with a long brush past the P-trap followed up carefully using steaming hot water with bleach is the most effective cleaning method.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Racks in the walk in cooler and fan guards are not clean. Please remove all thick dust and grime.
- 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.
Coolers below 41F.
- 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 190F.
- Information: Dishwashing Methods:
Three compartment sink 200 ppm quat. Test paper ok.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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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10/21/2015 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Observed large quantities of chicken thawing without an active method. The chicken observed today was still below 41F and partially frozen. Please use a method described below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
One thermometer observed broken in the cook line single door reach in cooler. Please replace.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
One small leak observed under the hand washing sink in the back prep area. Please repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
A few areas of the facility need some minor repair such as cove base and cracked tile around floor/wall junctures and one minor door sweep is cracked.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Mops are not hung up as described below.
- 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 chicken 39F. Single door macaroni salad 38F. Reach in cooler fruit 38F, large single door upright unit chicken 40F.
- 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.
Pulled pork in two locations 150F, rice in cooker over 180F.
- Information: Dishwashing Methods:
Three compartment sink 200 ppm quat sanitizer. Test paper ok.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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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05/12/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Hawaiian Time, 10565 Sw Beaverton-Hillsdale Hwy, Beaverton, OR 97005 »