- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Please properly replace gaskets on coolers with torn seals.
- 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.
Yogurt single door unit 39F. Feta cheese three door 38F, beef and chicken meat cooler 38F, produce cooler 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.
None.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine.
- 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.'
- Information: Notes/Recommendations:
After cooking, cooling, and draining rice please put back into the refrigerator. Do not let it sit on the counter.
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12/09/2015 | Semi Annual Food | 100 |
- 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:
I observed raw hamburger stored next to cucumbers in the large storage cooler. Operator instructed to separate these foods with separate containers and to move the produce away from raw beef or move the beef to the cooler holding raw meats. Be advised, this was a problem on the last inspection. In addition, raw eggs observed above produce in the same cooler. Raw eggs were relocated to the meat cooler after discussion. Please read below:
- 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:
One single door reach in cooler holding yogurts and goat cheese observed at 60F. Foods inside were also 60F. Operator claims the food inside has been here less than 4 hours. Foods moved to an alternate cooler to hold below 41F. Be advised, if potentially hazardous foods are out of temperature control for longer than 4 hours, those foods must be discarded. Operator instructed to not use this cooler until the unit is repaired to hold below 41F. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
A large bag of onions observed next to the grill on the floor. In addition, the operator is slicing egg plant and putting them into a box on the floor. Be advised all food must be kept off the floor. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Operator is using a hammer to break apart frozen meat for use in a meat grinder. Construction hammers are not made to be food grade. Please purchase a food grade mallet and take the hammer home or discard it.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Gasket on the large cooling unit near the rice cookers has a broken gasket.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed frozen raw meat being broken apart by a hammer. This action is causing small bits of raw meat to be thrown onto walls and possibly utensils overhead. Discontinue this practice or alter your procedure such that contamination does not occur. If this violation is observed again points will be deducted.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
The main cook is not washing hands after touching the pre-wash sprayer wand and after handling dirty bowls. He was instructed to wash hands after these activities with soap and warm running water. Please read 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.
Large meat upright cooler 40F, produce cooler 38F, beer style reach in 37F.
- 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 180F.
- Information: Dishwashing Methods:
Three compartment sink 50 ppm chlorine.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- Information: *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in enforcement action, including issuance of a citation or restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- 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.'
- Information: Notes/Recommendations:
I highly recommend a food safety training course for managers and staff. In addition, you may contact our program educator Nadya Vera at 503-846-8722 for a free food safety demonstration.
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06/16/2015 | Semi Annual Food | 80 |
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