- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The cooks prep cooler near the dishwasher was observed soiled inside and out. Racks and gaskets are observed greasy with stuck on food debris and surfaces inside and around the jamb show encrusted food debris and black grime. Operator instructed to deep clean this cooler immediately with a three step method that includes washing it with soap, rinsing with clean water, and sanitizing with an approved sanitizer. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
This facility is still excessively dirty and greasy throughout the kitchen and floors. I highly recommend hiring a professional to clean this kitchen. Deep clean all floor sinks, utility piping under cabinets and under fixtures. Deep clean and remove heavy grease deposits and food waste from castor wheels and from under equipment. This facility must eliminate harborage that will eventually attract pests such as rats and/or cockroaches. Deep clean all hard to reach areas with scrub brushes and degreaser.
- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- Information: Notes/Recommendations:
Be advised, this inspection and all further reinspections will be invoiced by this department.
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02/29/2016 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed dirty utensils on a magnetic rack in the raw meat preparation area. The magnet was also soiled with dirty grease and grime. Operator instructed to clean all utensils by sending them to the dishwasher. The magnet was instructed to be cleaned using a three step method. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(A)(C) *PRIORITY* Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
One employee observed preparing different raw animal meats in the same location and not cleaning the cutting board, slicer, or knives between processing the different meats. Operator instructed the employee to immediately stop working and separate the meats. Operator instructed to wash hands and then wash, rinse, and sanitize the slicer, knives, and cutting boards between each raw animal food such as chicken, beef, and pork. Hands must also be washed between handling different raw meats. All meat that became cross contaminated was instructed to be cooked to 165F. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 5-402.11 *PRIORITY* A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment or utensils are placed, specifically:
I observed raw shrimp placed in the sink next to the dishwasher. The sink has a direct connection.to the sewer. Never use this sink for food prep. Operator moved the shrimp to the food prep sink on the opposite end of the kitchen.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
The employee preparing raw meat is not washing hands between different raw animal foods. He was instructed to wash hands between handling different meats. Please read below:
- 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:
The cook is placing raw eggs in a carton in his handwashing station. Operator removed the eggs after discussion. Never put food in a handwashing station. Never block a handwashing sink. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Paper towels not observed provided at the cooks handwashing sink. Operator provided after discussion.
- 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: *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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- Information: Notes/Recommendations:
Items in compliance: 1. Hot water upstairs is working again. 2. Cooks observed not smoking while working. 3. Food observed at proper temperature. 4. Food contact surfaces considerably cleaner.
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02/02/2016 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed 1. Prep sink in back and on cook line with built up debris old food residues which are pink and grey. 2. Observed knives being stored as clean in between counter and back wall, these knives were dirty. The wall was also dirty and grimy. 3. Observed meat slicer with dried on food buildup and debris. 4. Observed single door prep cooler on cook line and RC two door glass upright with built up food debris and grime on the bottom, shelves and walls. 5.Observed walk in cooler with built up food debris on racks and floors. The food debris on the racks show an extreme amount of mold and other fungal growth. 6. Observed main hood dripping grease to cooking surface. 7. The cook contaminated the food preparation sink by flicking a cigarette into the sink itself. Never contaminate a sink meant for food in this fashion. Take the time to educate all employees. CORRECTION: Operator began cleaning all items mentioned and/or sending items to dishwasher. I instructed the cook to wash, rinse, and sanitize the food preparation sinks in the facility.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-701.11 *PRIORITY* Food that is adulterated, contaminated, unsafe or from an unapproved source is not reconditioned or discarded, specifically:
I observed dirty water from the roof leaking onto raw pork in the food preparation sink. The cook was instructed to discard the pork to the garbage and to discontinue the use of the food prep sink at this time until the roof can be repaired. Use the alternate food prep sink near the grill and make sure the sink stays clean.
- 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:
About a dozen trays of cooked foods such as deep fried shrimp, cooked chicken, and cooked spring rolls observed cooling from being cooked. The temperature ranged from 62F-75F. All foods were taken to the walk in cooler and were not out of temperature for longer than 4 hours. This is the third time this has been seen on your inspection. Cool foods properly by taking hot foods to the walk in cooler when the temperature reaches 135F while on the counter. Another violation in this category may result in restaurant closure and or court citation. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 2-102.11(A)(B)(C)(1,4-16) *PRIORITY FOUNDATION* The person in charge has not demonstrated knowledge of foodborne illness disease prevention, application of HACCP principles or the requirements of this code, specifically:
Food safety knowledge is lacking in this facility. Please contact our office for a free food safety demonstration. A basic understanding of food safety rules was provided to you today along with this report. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Virtually no foods requiring a date mark in the walk in cooler are date marked. Operator dated these foods for when they were cooked during discussion. Date all cooked food, soups, cooked rice, tofu, and cooked noodles. Call our department if there is a question with regards to what needs a date mark. 503-846-4934. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed a cook smoking a cigarette on the cook line while preparing food. He was instructed to discontinue this practice immediately and wash hands. This kind of behavior is unacceptable in a food establishment. Educate all employees to make certain this violation is not repeated. Please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Cooking employees do not wash hands after smoking cigarettes or after touching raw meat. Employees were instructed to wash hands appropriately as required in each instance. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
Upstairs restroom hand sink does not provide hot water in an adequate amount. Please turn the mixing valve to a better position to provide hot water.
- 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: *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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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/
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01/12/2016 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.11 *PRIORITY* Food is in contact with surfaces of equipment and utensils that are not properly cleaned and sanitized, specifically:
There was a large amount of chicken breast defrosting in the two compartment food prep sink. The sink was very dirty with old food residues and grease deposits. The chicken was discarded upon request due to being contaminated. Please check all food contact surfaces for proper sanitation.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed 1. Prep sink in back and on cook line with built up debris old food residues which are pink and grey. 2. Observed knives being stored as clean in between counter and back wall, these knives were dirty. The wall was also dirty and grimy. 3. Observed meat slicer with dried on food buildup and debris. 4. Observed single door prep cooler on cook line and RC two door glass upright with built up food debris and grime on the bottom, shelves and walls. 5.Observed walk in cooler with built up food debris on racks and floors. 6. Wisk stored hanging on electric door panel above cook line prep sink. 7. Observed main hood dripping grease to cooking surface. CORRECTION: Operator began cleaning all items mentioned and/or sending to dishwasher.
- 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: Large containers stored on counter with deep fried shrimp at 76F, chicken 155F, Pork 93F-110F. Food was not out of temperature for more than 4 hours and was taken to walk in cooler. Please use thermometers and a temperature log to track cooling temperatures. Hot food must use a cooling method instead of just leaving the food on the counter to cool.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed all items not date marked in walk in cooler. Please date mark all cooked foods, soups, and rice.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed fan guards in walk in and freezer in need of cleaning. Observed dry storage racks with built up debris. Observed walk in storage racks with built up food spills and grime. Observed dish washing prewash sprayer with built up food debris and grime in the handle. Observed fungal growth in ice machine. Observed all floor sinks full of old food debris and grime.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.14 Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
The employee restroom near the kitchen has a door that does not self close.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The are several areas of the facility such as floors and walls needing repair to fix holes and smooth surfaces where needed.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
The kitchen in general is very dirty with lots of grease deposits on utility lines, pipes, floors, junctures, and under the dishwasher. The entire kitchen needs to be professionally steam cleaned and then maintained. Dirty kitchens attract pests and vermin. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
CFL bulb in basement needs a light shield or shatter proof bulb.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
Upstairs restroom hand sink does not provide hot water in an adequate amount. Please turn the mixing valve to a better position to provide hot water.
- 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 only sink in bar area being used as a dump sink. No hand washing sink available. Prep area workers have to cross entire kitchen to wash hands. Please insure hand sinks are accessible I all food areas.
- 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.
Rolling door fridge 41F Prep cooler baby corn 38F, Raw beef 41F Walk in cooler 41F onion, 41F dumpling
- 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.
Miso Soup 170°F, Rice 180°F
- Information: Dishwashing Methods:
Chemical dish washer 100ppm Chlorine, test kit on site. Bar dish 100 ppm, 120F.
- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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: 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.
- Information: Notes/Recommendations:
Please provide a waste receptacle near wait station area hand sink.
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10/27/2015 | Semi Annual Food | 73 |
- 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.
>On the last inspection, food workers were improperly washing their hands. **Today, food workers were observed to wash hands with soap and water when required. This violation has been corrected. >On the last inspection, potentially hazardous foods were stored at room temperature with no time markings. **Today, the cooked foods are stored in the prep cooler at the fryer and in the walk-in cooler. There were no foods out of temperature at today's visit. This violation has been corrected. >On the last inspection, food workers were drinking out of improper beverage containers. **Today, there were no improper beverage containers in the kitchen. This violation has been corrected also. In addition, the dried rodent droppings in the basement have been thoroughly cleaned. There were no fresh droppings and no activity observed.
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06/11/2015 | Reinspect Food | |
- 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 cooked chicken, shrimp, and egg rolls stored at room temperature on the rolling rack next to the small prep cooler. The measured internal temperatures ranged from 61-69*F. **CORRECTION** The chicken, shrimp and egg rolls were immediately discarded. Monitor these foods closely to prevent temperature rise. You may use time marking or smaller batches to prevent pathogen growth.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically:
Observed dried rodent droppings along the wall in the basement. The facility has been actively sealing any entry openings. Many places were recently sealed. The PIC stated that they had activity a couple of months prior to the inspection, but have not seen any activity since the facility was treated. **Thoroughly clean this area. A reinspection will be conducted to verify that pest activity is not ongoing.
- 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 some single service 'to go' containers stored on the floor upstairs. **Store these items at least six inches off the floor to prevent possible contamination.
- 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:
Observed several packages of various meats stored in grocery bags inside the walk-in freezer. **Use only food grade materials to store foods.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed employee drinking from an open beverage cup with a handle but no lid. **CORRECTION** Beverage was discarded upon request. Use only approved containers in appropriate areas.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Overall, the facility is much cleaner, especially in the cook and prep area. However, there area areas downstairs that need general cleaning. Also, there is an accumulation of dust and grease around the HVAC vents on the cook line. **Thoroughly clean these areas and increase the regular cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.12 *PRIORITY* Food employees do not use the proper cleaning procedure for washing their hands, specifically:
Observed food worker to place raw chicken into hot oil with bare hands and then rinse hands with water only (no soap) and begin to put on new food handler gloves. **CORRECTION** Food worker was stopped and instructed to wash hands with soap and water. Food worker washed with soap and water and put on new gloves before returning to work.
- 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-- 38-41 F (egg rolls, noodles, sprouts, raw chicken, cabbage) Large prep cooler-- 39-41 F (raw pork, raw shrimp, raw chicken, noodles) Small prep cooler-- 41 F (lettuce) 2-door display cooler in prep area-- 40-41 F (chicken, pork, crab, egg rolls) 1-door display cooler in cook line-- 41 F (half & half, lettuce) 2-door cooler in bar (near side)-- 31 F 2-door cooler in bar (far side)-- 40 F (olives) Walk-in freezer holding things frozen.
- 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: chicken 170*F, pork 163*F. Hot holding temperatures: hot well at cook line (gravy 145*F, rice 140*F, BBQ pork 137*F); rice warmer 191*F, soup warmers 150*F, 165*F.
- Information: Dishwashing Methods:
Automatic low temperature dish machine: wash 121*F/100 ppm chlorine detected. Automatic low temperature dish machine in bar: wash 119*F/100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 50 ppm chlorine detected.
- 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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05/28/2015 | Semi Annual Food | 87 |
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