- 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:
PIC was unable to answer health related questions about foodborne illness disease prevention and what symptoms to look out for in employees that may be ill. CORRECTION: PIC was educated on symptoms to look out for such as constantly running to bathroom, diarrhea, vomiting, jaundice (yellowing of the sclera), fever, etc. It is recommended to re-visit foodborne illness diseases section of the food handler's exam.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed opened bags of sugar not stored in a protective food safe container under the cash register. Please store all opened bags of dry goods in a food safe container with lid.
- 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 the recycling box and its contents set in front of the handwashing sink obstructing the use of the sink. CORRECTION: Operator immediately removed the recycling box and its contents to another part of the facility.
- 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.
Front 2-door prep line cooler: Ambient air 35°F. True 1-door freezer: All foods frozen. True 2-door large freezer: All foods frozen. True 2-door large cooler: Ambient air 38°F. True 1-door cooler: Raspberries 41°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.
No hot foods available during time of inspection.
- Information: Dishwashing Methods:
3 compartment sink with 300 ppm quaternary ammonium. High temperature dishwasher at 170°F. Sanitizer strips and thermometers available.
- 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.'
- Information: Notes/Recommendations:
Diaper changing stations were observed to be available at the bathrooms for customers. Please ensure facility has these diaper changing stations on a cleaning schedule. Per PIC request, it is fine to provide sanitizing or disinfectant materials for customer use at these diaper changing stations. Please ensure the diaper changing stations are smooth and easily cleanable made of a non-absorbent material.
|
12/10/2015 | Semi Annual Food | 94 |
Restaurant representatives - add corrected or new information about Mo Cha Bubble Tea, 14900 Sw Barrows Rd, Ste 101, Beaverton, OR 97007 »