- Cooking and Baking Equipment, Freq.
Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
Correction: REQUIRED CORRECTION: The food-contact surfaces of cooking and baking equipment and interior cavities of microwave ovens must be cleaned at least every 24 hours.
Post violation: There is a microwave on the cookline, which is soiled with food debris and grease. Wash and sanitize daily.
Rule: Violation 22C, Not Critical Violation of OAR 4-602.12
- Dishwashing Methods
Dishwashing Methods:
Post violation: Wet wiping cloth solution 200 ppm chlorine
Dishwasher ran at 159.4 F
Bar dishwasher ran at 119.6 F with 50 ppm chlorine
Handwashing sinks stocked
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Sanyo- fried chicken 36 F
Cook's cooler- mushrooms 41 F, bean sprouts 43 F
Upstairs walk in- fried chicken 37 F
Downstairs walk in- rolls 33 F
Walk in- egg roll insides 34 F
3 door- ham 33 F
Bar cooler- half n half 38 F
Magic chef- lemons 37 F
- Equipment Food-Contact Surfaces Clean
Food-contact surfaces are not clean, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Post violation: The short ventilation hood is soiled with an accumulation of grease drips. Keep vent hoods free of drips to avoid them dropping onto food.
The meat slicer is soiled with food debris. Wash, rinse and sanitize the slicer between uses or at least every four hours during use.
CORRECTION: Meat slicer and vent hood were cleaned during inspection.
Rule: Violation 20G, Critical Violation of OAR 4-601.11
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Steam table- pork fried rice 157 F, mustard 145 F
Soups- hot & sour 155 F, egg flour 145 F
Rice warmer- 144 F
- Food Storage
Food is not stored to prevent contamination, specifically:
Correction: REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
Post violation: There are buckets of food on the floors of the walk-in refrigerators. Keep food on shelving at least six inches off the floor.
Bowls of food are stored inside of other foods. Do not store anything within food.
Rule: Violation 8H, Not Critical Violation of OAR 3-305.11
- Outer Openings, Protected
Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
Correction: REQUIRED CORRECTION: Outer openings of the food establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and, 3) solid, self-closing doors. Windows or doors used for ventilation must be protected by the use of screens, air curtains, or other effective means.
Post violation: There is a space, between the bottom of the basement back door and the floor. Put a skirt on the door to prevent the space and the entrance of pests.
Rule: Violation 37G, Not Critical Violation of OAR 6-202.15
- Characteristics - Materials
Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Correction: REQUIRED CORRECTION: Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent.
Post violation: There is a cloth covering raw meat in the walk-in. Do not use cloths in contact with food. They are to be used for cleaning purposes only.
Rule: Violation 14A, Not Critical Violation of OAR 4-101.11
- Nonfood-Contact Surface, Cleaning Freq
Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Post violation: The shelving racks in the walk-in refrigerators are soiled with fungal growth. Keep clean to avoid contaminating food.
Rule: Violation 23B, Not Critical Violation of OAR 4-602.13
- Plumbing System Repair
The plumbing system is not maintained in good repair, specifically:
Correction: REQUIRED CORRECTION: A plumbing system shall be maintained in good repair.
Post violation: The main dishwasher floorsink is slow to drain. Repair immediately.
Rule: Violation 29L, Not Critical Violation of OAR 5-205.15
- Light Bulbs, Protective Shielding
Lights are not properly shielded, specifically:
Correction: REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
Post violation: Light shields are missing from the bulbs in the basement. The shield for the bulbs in the downstairs prep area is hanging off. Please provide shields for all light bulbs.
Rule: Violation 38A, Not Critical Violation of OAR 6-202.11
- Good Repair and Proper Adjustment
Equipment is not maintained in good repair or according to manufacturer's recommendations, specifically:
Correction: REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications.
Post violation: Freezers need to be defrosted.
There is a broken latch on one of the bar cooler doors. Please repair.
Rule: Violation 15K, Not Critical Violation of OAR 4-501.11
- Cleaning, Frequency/Restrictions
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Correction: REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
Post violation: There is standing water in the downstairs locker room, inside of the dry storage area. Clean up standing water.
Rule: Violation 42E, Not Critical Violation of OAR 6-501.12
- Equipment, Cleaning Frequency
Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
Correction: REQUIRED CORRECTION: Warewashing machines and other sinks shall be cleaned before use, throughout the day as necessary to keep them clean and functional, and if used, at least every 24 hours.
Post violation: The inside of the bar dishwasher door is soiled with black mildew. Keep clean to avoid contaminating dishes.
Rule: Violation 16H, Not Critical Violation of OAR 4-501.1
- Indoors, Surfaces - Floors, Walls, and Ceilings
Floors, walls, and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
Correction: REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture. In areas where food establishment operations are conducted, floors shall be smooth, durable, and easily cleanable.
Post violation: There is a hole in the ceiling, above the walk-in freezer. There is a section of the ceiling leaking, in the dry good storage area. The leak is not over any food products. Repair these areas.
Rule: Violation 37A, Not Critical Violation of OAR 6-101.11
- Unnecessary Items and Litter
The establishment is not free of unnecessary items or litter, specifically:
Correction: REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.
Post violation: There are many items, especially downstairs, which are cluttered and not in use. Remove these items.
Rule: Violation 42J, Not Critical Violation of OAR 6-501.114
- Toilet Rooms, Enclosed
Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
Correction: REQUIRED CORRECTION: A toilet room located on the premises shall be completely enclosed with a tight-fitting and self-closing door.
Post violation: The bathroom doors do not self-close all the way. Repair doors so that they close all the way every time.
Rule: Violation 32D, Not Critical Violation of OAR 6-202.14
- Restriction and Storage, Medicines
Medicines are improperly stored or labeled, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Only those medicines that are necessary for the health of employees shall be allowed in a food establishment. Medicines that are in a food establishment for the employee's use shall be labeled and located to prevent the contamination food, equipment, utensils, linens, and single-service and single-use articles.
Post violation: Cough syrup is stored above plates in the wait staff area. Keep all medicines stored away from food, dishes and linens.
CORRECTION: Cough syrup was moved during inspection.
Rule: Violation 41O, Critical Violation of OAR 7-207.11
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Toxics, Storage, Separation
Poisonous or toxic materials are not properly separated to prevent contamination, specifically:
Correction: REQUIRED CORRECTION: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single-service or single-use articles by spacing or partitioning.
Post violation: There is Raid brand insect spray, in the downstairs dry goods area. You are not allowed to use or store this spray in a restaurant. Remove from the premises.
Rule: Violation 8U, Not Critical Violation of OAR 7-201.11
- MARGINALLY COMPLIES
This facility marginally complies with food safety standards. If this facility receives a score of less than 70 on the next complete inspection a ""Failed to Comply"" notice will be posted.
|
12/13/2010 | Semi Annual | 72 |
- Equipment Food-Contact Surfaces Clean
Food-contact surfaces are not clean, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Post violation: Some surfaces that are considered ""food contact"" are soiled:
1) The interior of the microwave oven in the main kitchen
2) The shelves inside the walk-in coolers and the prep cooler at the wait station
3) The food scale
4) A ""clean"" knife lodged in behind a soap dispenser at the 2-compartment sink in the upper kitchen.
Rule: Violation 20G, Critical Violation of OAR 4-601.11
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Observed a 1/2 crate of eggs set out at room temperature near the back door.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Ready-to-Eat Food, Disposition
Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment must be discarded if it has not been consumed within 7 calendar days if stored at 41°F (5°C) or less or is not properly date-marked.
Post violation: A 1/2 ham was datemarked for 11/23 inside the grey 3-door reach in cooler in the main kitchen. It should have been used or discarded by 11/29.
Rule: Violation 3I, Critical Violation of OAR 3-501.18
- Controlling Pests, Minimized/Methods
The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. The presence of insects, rodents and other pests shall be controlled to minimize their presence on the premises by using approved methods, such as trapping devices or other effective means.
Post violation: Observed a few live fruit flies in the kitchen, basement, and bar. The flies may be coming from some mildew spots in the basement including the bucket under the prep sink and the inside of the floor sink. Use a chlorine sanitizer in the floor drains and floor sinks and scrub out the drain hole of the floor sinks to eliminate any mildew growth.
Rule: Violation 35A, Critical Violation of OAR 6-501.111
- Food Storage
Food is not stored to prevent contamination, specifically:
Correction: REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
Post violation: 1) Observed food containers being stored on a 1"" high wood plank on the floor of the walk-in refrigerator in the main kitchen and also on the floor of the walk-in freezer in the basement. Store all food up a minimum of 6"" up off the floor.
2) Observed open containers of white powder (sugar?) stored on shelves and also open bulk bags in the basement area. Once open, place bulk foods into the bins and install lids for the food.
Rule: Violation 8H, Not Critical Violation of OAR 3-305.11
- Characteristics - Materials
Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Correction: REQUIRED CORRECTION: Multiuse equipment, utensils, and food storage containers may not impart color, odors or tastes to food and shall be made of safe materials. Multiuse equipment, utensils, and food storage containers shall be durable, corrosion-resistant and nonabsorbent.
Post violation: The galvanized trash cans used to store bulk foods in the basement are not food grade quality. Replace the cans with approved bins.
Rule: Violation 14A, Not Critical Violation of OAR 4-101.11
- Utensils Maintained in Good Repair
Utensils are not maintained in good repair, specifically:
Correction: REQUIRED CORRECTION: Utensils shall be maintained in a state of good repair or condition.
Post violation: The mixing bowl in the kitchen is rusted. Repair/replace the bowl.
Rule: Violation 14V, Not Critical Violation of OAR 4-502.11
- Floors, Cleanability
Floors or floor coverings are not designed, constructed or installed so they are smooth or easily cleanable, specifically:
Correction: REQUIRED CORRECTION: Floors and floor coverings shall be designed, constructed and installed so they are smooth and easily cleanable.
Post violation: There are soiled wooden planks that are present in the slip areas of the kitchen and in the walk-in cooler. The planks are not easily cleanable. Replace the planks with a material that is washable.
Rule: Violation 36B, Not Critical Violation of OAR 6-201.11
- Wiping Cloths, Use Limitation
Wiping cloths are not properly used or stored, specifically:
Correction: REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
Post violation: The ""sanitizer"" solution was not effective for towel storage. There were too many towels in the solution and many were not submerged in the solution. The solution was turbid and weak with only 10 ppm chlorine. (Store only a few towels in the bucket and change the sanitizer solution often.)
Rule: Violation 21A, Not Critical Violation of OAR 3-304.14
- In-use Utensils
In-use food utensils are not properly stored, specifically:
Correction: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water held at a temperature of 140*F (60*C) or more, or 41°F (5°C) or below, if the container is cleaned as required.
Post violation: Observed a scoop with the handles inside the sesame seed container at the service side of the kitchen.
Rule: Violation 10A, Not Critical Violation of OAR 3-304.12
- Insect Control Devices, Design/Install
Insect control devices used to electrocute insects are not designed, installed or located properly, specifically:
Correction: REQUIRED CORRECTION: Insect control devices used to electrocute insects shall be designed to retain the insect within the device. Insect control devices shall not be located over food preparation areas or in areas where insect fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Post violation: Observed a ""fly zapper"" above the prep sink in the basement area.
Rule: Violation 8S, Not Critical Violation of OAR 6-202.13
- Food Storage, Prohibited Areas
Food is stored in prohibited areas, specifically:
Correction: REQUIRED CORRECTION: Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
Post violation: The center of the food shelving in the basement runs perpendicular to sewage pipes. Remove the food from this shelf.
Rule: Violation 8I, Not Critical Violation of OAR 3-305.12
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Meats and vegetables in upper walk-in = 34 - 37 F; vegetables in prep cooler at main line = 40 F; 1/2 & 1/2 cream in domestic cooler in bar = 39 F; bok choy in vegetable walk-in in basement = 41 F; egg rolls in basement walk-in = 38 F. Observed good datemarking in place. Observed good raw meat storage.
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Fried rice = 170 F; BBQ pork = 147 F; soups = 155 - 160 F; steamed rice = 154 F. Cooked chicken out of wok = 181 F. Verified proper cooling of fried meats cooked this morning: down to 35 F within 4 hours.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Main kitchen dishmachine final rinse at 164 F; bar dispensing 100 ppm chlorine at final rinse cycle with 118 F wash temperature. All handsinks stocked.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
|
12/01/2009 | Semi Annual | 80 |
- Toxics Storage, Separation. and Location
Poisonous or toxic materials are not properly separated or located, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by spacing or partitioning. Poisonous or toxic materials shall be located in an area that is not above food, equipment, utensils, linens or single-service or single-use articles.
Post violation: Observed WD-40 stored in the downstairs food preparation area. Person in charge stated that this is not used on any food contact surfaces throughout the facility.
Rule: Violation 41C, Critical Violation of OAR 7-201.11
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Bar -
Domestic reach in refrigerator: cream 39 F
Beer refrigerator: ambient air temperature 41 F
Upstairs Kitchen area -
Walk in refrigerator: cooked chicken 38 F, flour in water 38 F, ambient air temperature 38 F
Wait prep reach in: cream cheese 42 F
Kitchen prep unit: water chestnuts 43 F, pineapple 42 F, cooked egg 41 F
Basement -
Walk in refrigerator at bottom of stairs: ambient air temperature 41 F
2nd walk in refrigerator: egg rolls 35 F, ambient air temperature 38 F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Hot holding in kitchen: sauce 147 F, fried rice 172 F
Rice maker: 158 F
- Dishwashing Methods
Dishwashing Methods:
Post violation: Bar sanitizing dishwasher: 50 ppm chlorine, 118 F water temperature at the plate level
Kitchen dishwasher: 170 F water temperature at the plate level
Sanitizing buckets: 200 ppm chlorine
- Unnecessary Items and Litter
The establishment is not free of unnecessary items or litter, specifically:
Correction: REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.
Post violation: There is a lot of unused and unnecessary items throughout the facility. Items in the upstairs kitchen include food contact equipment and utensils. In the bar storage area this includes an ice machine that is not in use. Person in charge stated that these items are not used.
Rule: Violation 42J, Not Critical Violation of OAR 6-501.114
- Indoors, Surfaces - Floors, Walls, and Ceilings
Floors, walls, and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
Correction: REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable wall and ceiling surfaces shall be provided. Provide nonabsorbent wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture. In areas where food establishment operations are conducted, floors shall be smooth, durable, and easily cleanable.
Post violation: There is a hole in the wall in the bar storage area and an area of exposed drywall on the upstairs kitchen ceiling in front of the walk in refrigerator.
Rule: Violation 37A, Not Critical Violation of OAR 6-101.11
- Food-Contact Non-PHF, Cleaning Freq.
Surfaces of utensils and equipment contacting food that is not potentially hazardous are not cleaned as necessary, specifically:
Correction: REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
Post violation: * Inside of the bar soda gun holder observed with an accumulation of mildew.
* The inside of the pull out storage containers in the kitchen prep unit across from the wok line observed with an accumulation of food residue. These units are used to store chopped vegetables.
* Inside of the upstairs kitchen reach in freezer (part of the 3 door refrigerator unit) observed with an accumulation of crumbs and food residue. There is also an accumulation of ice on the ceiling of the unit.
* Dry storage counter across form the wait staff entry observed with an accumulation of food residue.
Rule: Violation 22B, Not Critical Violation of OAR 4-602.11
- Handwashing Facility, Maintenance
A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
Correction: REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
Post violation: Observed wiping cloths stored in the bar handwashing sink and an employee fill and wash vases at the wait staff handwashing sink.
Rule: Violation 32A, Not Critical Violation of OAR 5-205.11
- Good Repair and Proper Adjustment
Equipment is not maintained in good repair or according to manufacturer's recommendations, specifically:
Correction: REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications.
Post violation: There is an accumulation of standing water in the 2 door reach in refrigerator. (3 door unit)
Throughout the facility there are cabinets, handles to refrigeration units etc that are observed in disrepair.
Rule: Violation 15K, Not Critical Violation of OAR 4-501.11
- Food Storage
Food is not stored to prevent contamination, specifically:
Correction: REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
Post violation: Observed containers of food stored on the ground in all walk in refrigerators and freezers. Containers of food in these area's are also observed without lids. In the upstairs walk in refrigerator items are stored on wooden racks that are approximately 1 inch high.
Observed an open bag of rice stored on the ground in the main kitchen and bulk containers of shrimp dry batter stored on the ground in the basement storage area.
Observed an open bulk bag of soy shrimp batter in the downstairs basement area.
Observed unused breading stored on the prep counter without a cover. Observed sesame seeds stored without a cover in the upstairs kitchen.
Rule: Violation 8H, Not Critical Violation of OAR 3-305.11
- Cleaning, Frequency/Restrictions
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Correction: REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
Post violation: Throughout the facility there area areas with an accumulation of food residue and debris. These areas include:
* Under the grill/wok line observed an accumulation of food residue and debris
* Under the counter across from the wait staff entry to the kitchen.
* In the walk in freezer.
* Standing water observed in the water heater room.
* Area surrounding the BBQ and dish line/storage area.
- There are areas in the upstairs kitchen such as by the deep fryer that have coving built up but nothing to cover the top and prevent food residue entry. These areas are observed with an accumulation of food residue and grease build up.
Rule: Violation 42E, Not Critical Violation of OAR 6-501.12
- Nonfood-Contact Surfaces Clean
Nonfood-contact surfaces are not kept clean, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Post violation: Shelving racks in the dish line area used to store clean dishes observed with an accumulation of debris.
Shelving in the downstairs food prep area (not food contact surfaces but equipment storage area), observed with an accumulation of dried meat and debris.
Rule: Violation 23A, Not Critical Violation of OAR 4-601.11
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Blank
Note(s/Recommendations:
Post violation: Observed unused breading. Below are the requirements once raw animal products are added and after using and re-use breading, this product becomes a potentially hazardous food product that requires temperature control and date marking. The dry breading mixtures may be used to coat raw animal foods for a total period of up to 7 days and stored at room temperature, provided that:
The breading mixture is sifted at a minimum of every 4 hours to remove excess moisture and dough balls. The PIC must have a system in place to indicate sifting frequency.
Containers are stored covered in a clean dry area overnight or when not in use.
Containers are completely emptied and cleaned and the breading mixtures discarded at intervals of no greater than 7 days. The PIC must have a system in place to indicate the date the breading must be discarded.
|
06/04/2010 | Semi Annual | 83 |
| No violation noted during this evaluation. | 06/02/2009 | Reinspection | |
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Temperatures of fried shrimps, egg rolls, and chicken in cookline Sanyo refrigerator ranged between 45F and 50F. These were discarded during the inspection. Also, person in charge was directed to repair the refrigerator during the inspection.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Junctures, Coved/Enclosed/Sealed
The floor and wall junctures are not coved, closed or sealed, or graded drains are not provided where floors are cleaned by water flush methods, specifically:
Correction: REQUIRED CORRECTION: Floor and wall junctures shall be coved and closed no larger than one thirty-second on an inch (1 mm). When water flush cleaning methods are used, floor and wall junctures shall be coved and sealed and floor drains provided that are graded to drain.
Post violation: Basement area walls are missing base coving. Please install base coving.
Rule: Violation 36D, Not Critical Violation of OAR 6-201.13
- Light Bulbs, Protective Shielding
Lights are not properly shielded, specifically:
Correction: REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
Post violation: One of the light covers over the steam table is broke. Replace.
Rule: Violation 38A, Not Critical Violation of OAR 6-202.11
- Cleaning, Frequency/Restrictions
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Correction: REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
Post violation: The employee restroom has a strong urine odor. Please clean as often as necessary.
Rule: Violation 42E, Not Critical Violation of OAR 6-501.12
- Outer Openings, Protected
Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
Correction: REQUIRED CORRECTION: Outer openings of the food establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and, 3) solid, self-closing doors. Windows or doors used for ventilation must be protected by the use of screens, air curtains, or other effective means.
Post violation: Observed holes in the basement area ceilings. Also, there is a gap under the basement area door. Please close the holes and gaps to prevent rodents from gaining access into the facility.
Rule: Violation 37G, Not Critical Violation of OAR 6-202.15
- Date Marking, 7-Day Limit
Ready-to-eat food is not properly date-marked, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food held for more than 24 hours under refrigeration must be marked with the date of preparation (or consumption). Any portion not consumed after 7 days must be discarded. Any such food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
Post violation: The egg roll fillings were not date-marked. These were date-marked during the inspection.
Rule: Violation 3H, Critical Violation of OAR 3-501.17
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Koch refrigerator-35F - 40F; 4-door refrigerator: Sprouts-43F; Cookline walk-in cooler-37F; Produce walk-in cooler-35F; Meat walk-in cooler-40F; Bar area refrigerators-35F - 39F; Wait area refrigerator-35F; Freezer--OK
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Steam table: Gravy-156F, Soups-174F, Peanut sauce-165F; Rice-160F
- Dishwashing Methods
Dishwashing Methods:
Post violation: Kitchen area dishwashing machine is running 159F--OK
Bar area dishwashing machine is running at 118F and 50 ppm chlorine--OK
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Food Handler Certificate
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.
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05/13/2009 | Semi Annual | 91 |
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