- 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:
Observed sweet and sour soup and egg drop soup in the soup warmers with a measured internal temperature of 119 F. **CORRECTION** The soup was discarded during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Observed frozen raw meats thawing at room temperature. **CORRECTION** The foods were taken to the reach-in coolers to continue thawing. Thaw in one of the approved methods noted below.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed three bus tubs of raw pork and beef stored on the floor under equipment. **CORRECTION** The foods were taken to the coolers to be stored. Do not store foods on the floor to prevent possible contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Observed clean food buckets and utensils stored under a ladder in the dish wash area. **CORRECTION** The ladder was moved upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Observed places in the wall near the dish machine that have been repaired with duct tape. **Use only materials that are smooth, durable, non-absorbent, and easily cleanable.
- 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:
Observed food workers to fill containers for cooking from the hand sink. Observed food workers to rinse dirty dishes in the hand sink. **Use hand sinks for hand washing activities 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.
walk-in cooler-- 41-43 F (pork, egg rolls, turkey, beef, chicken) True 2-door reach-in cooler-- 38-41 F (tofu, cabbage, turkey) True 3-door reach-in cooler-- 39 F (sauce, cooked noodles) Randell 2-door reach-in cooler-- 40-43 F (tofu, sprouts) display cooler at dish machine-- 37 F (sauce) prep cooler-- 40-41 F (chicken, vegetables) 4-door cooler in bar-- 40 F (half & half)
- 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.
cooking temperatures: pork out of fryer 209 F, pork out of wok 189 F, fried rice 156 F hot holding temperatures: steam unit at wok (rice 138 F, brown rice 141 F, gravy 144 F, BBQ pork 133 F); rice warmer 149 F. Egg rolls time marked at fryer for 2 hour hold.
- Information: Dishwashing Methods:
automatic low temperature dish machine in kitchen: wash 127 F/100 ppm chlorine detected automatic low temperature dish machine in bar: wash 126 F/100 ppm chlorine detected wiping cloth sanitizer solution concentration: 100-200 ppm chlorine detected.
- 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: 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 | 92 |
- 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:
Sprouts are out at 55 F. Fried meats are out at 108-110 F. These items must be kept in the refrigerator or time marked to be discarded within 4 hours. CORRECTION: Sprouts and fried items were time marked during inspection
- 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:
The gray buckets used to store food are no longer easily cleanable. Discard these buckets.
- 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.
All refrigeration holding food at 35-42 F
- 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.
Steam table- 160-180 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Main dishwasher ran at 129 F with 50 ppm chlorine Bar dishwasher ran at 120 F with 200 ppm chlorine Handwashing sinks stocked
- 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: 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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06/01/2015 | Semi Annual Food | 90 |
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