- 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:
Teriyaki sauce that contains cooked onion and ginger is stored at room temperature and it temped at 67F. According to the person in charge the sauce has been at room temperature for about 2 hours. Correction: Person in charge moved the sauce into walk-in cooler during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
A chicken that was cooked over three hours ago is cooling in a very deep pan and it temped at 53F. Correction: Person in charge transferred the chicken into sheet pans during inspection.
- 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 several employee beverage containers without straws stored in food prep areas. Correction: Person in charge removed the beverage containers from food prep area during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed food worker pick an item off the floor and then handle food without washing hands. Correction: Person in charge asked the employee to stop handling food, remove soiled gloves, and then wash hands during inspection.
- 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 a bucket stored in front area handwashing sink. Handwashing sink must be used for handwashing only. Correction: One of food workers removed the bucket from the sink during inspection.
- 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 cold holding units are holding cold foods at 40F and lower
- 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.
Chicken off grill-181F; rice in the warmer-168F
- Information: Dishwashing Methods:
3-compartment sink with 100 ppm chlorine--Good! Chemical dishwashing machine is running at 118F and 50 ppm chlorine--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: 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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03/15/2016 | Semi Annual Food | 78 |
- 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:
Raw eggs in the walk-in cooler are stored on the middle shelf above broccoli and carrots. Correction: Person in charge moved the raw eggs to the lower shelf below broccoli and carrots during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Concentration of sanitizer in sanitize-compartment of 3-compartment sink is less than 50 ppm chlorine. Correction: Person in charge added more bleach to the sanitizer solution during inspection and the concentration is now at 100 ppm chlorine.
- 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:
1) The shrimps on ice were inadequately iced and their temperatures ranged between 45F and 49F. 2) Teriyaki sauce that was made in the restaurant is held in crockpot at 122F. Correction: Person in charge increased crockpots temperature and increased the level of ice during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed partially cooked chicken cooling in 2-door prep cooler and it temped at 99F. Person in charge moved the chicken into walk-in cooler during inspection.
- 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: chicken-40F, fish-40F; Prep cooler: tofu-42F; Freezers--OK
- 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 in the warmer-174F
- Information: Dishwashing Methods:
3-compartment sink--see violation below
- 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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10/06/2015 | Semi Annual Food | 82 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
In-use rice scoops are stored in 74F static water.
- 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 open cups of employee drink stored near food prep area. Correction: Person in charge moved the drinks away from food prep area during inspection.
- 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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07/17/2015 | Semi Annual Food | 97 |
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