Nara Teriyaki, 2020 Ne Cornell Rd. #n, Hillsboro, OR 97124 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.12 Working containers of food removed from their original packages are not identified, specifically:
Sauces and oils in bottles are not labeled.
- 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 wash hands and then dried them with used wet cloth towels. Correction: The food worker was directed to re-wash the hands. Also, he was directed to use single-use paper towels to dry hands.
- 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 42F and lower--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.
Hot holding units are holding rice, chicken and soups at 146F - 262F
- Information: Dishwashing Methods:
Chemical dishwashing machine is running at 125F and 50 ppm chlorine--Good!
- 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.'
|
11/04/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed cooked chicken cooling in 6-inch deep container on the counter at room temperature. The chicken was cooked few minutes ago and it temped at 125F. Correction: Person in charge transferred the chicken in to shallow pan and moved it into walk-in cooler during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
No sanitizer was detected in wet wiping cloth bucket. Person in charge added bleach to water in the bucket and the concentration is now at 50 ppm chlorine.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
In-use rice scoop is stored in 71F static water.
- 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 operator is storing chicken directly on a cardboard. And the cardboard is absorbing oil from the chicken. Correction: The operator stopped using cardboard 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: 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.'
|
05/18/2015 | Semi Annual Food | 97 |
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