- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The large two door reach in cooler across from the dishwasher is not clean inside. Operator instructed to the the cooler at inspection during discussion.
- 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 Kim Chee 39F, tofu 40F. Beef cooler in storage area with produce 38F.
- 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:
Chemical dishwasher 120 F with 50 ppm chlorine. 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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11/25/2015 | Semi Annual Food | 97 |
- 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 chicken over beef in the two door upright cooler in the back. In addition, I observed raw beef over cooked foods in the same cooler. The operator was shown how to organize these meats to reduce the risk of cross contamination. Please follow the diagram on the cooler as shown to you today.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The shelving in the produce cooler in the storage area outside is dirty and the racks have grime on them. Operator instructed to clean all racks with soap, water, and sanitizer.
- 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:
Bean sprouts observed without ice. Operator added ice after discussion. This food was not out of temperature control for longer than 4 hours. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
I observed large amounts of detergent stored over foods and spices in the storage unit in the back. In addition, bleach is stored at the same level on the floor as raw potatoes. Both chemicals were reorganized by the operator after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 7-207.11(A) *PRIORITY FOUNDATION* Unecessary medicines are in the establishment, specifically:
Please take all unnecessary medicine home including all herbal supplements. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The hood is dirty and greasy and is going to drip back to the grill soon. Please keep this hood degreased and clean.
- 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 kimchee 43F, prep cooler with produce and raw beef 41F. Produce cooler in back storage 43F.
- 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.
Soup 170F.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Test paper ok.
- 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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06/11/2015 | Semi Annual Food | 79 |
Restaurant representatives - add corrected or new information about Koreana Restaurant, 9955 Sw Beaverton Hillsdale Highway # 140, Beaverton, OR 97005 »