- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Observed a batch of fried shrimp, egg rolls, and chicken holding temperatures between 140 and 170°F sitting on the food prep-table. Per operator these cooked items are left out for some time to cool prior to being stored in walk-in cooler. CORRECTION: Operator was educated on how to properly cool cooked foods adequately using both ice-baths and sticking in walk-in cooler. Operator understood and stated he would start to use ice-baths instead of leaving the food out.
- 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: Raw chicken 38°F. Single door prep-top cooler: Red pork slices 42°F. All three facility chest freezers: All food items 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.
On wok chicken (cooking) at 200°F. Wait area station hot holding unit: Egg flour soup at 177°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 120°F with 50 ppm chlorine. Sanitizer bucket in wait station at 100 ppm chlorine. Test strips and thermometers available.
- 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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03/25/2016 | Semi Annual Food | 95 |
- 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:
Observed raw eggs stored over ready-to-eat foods (vegetable mix, sauces, and breaded pre-cooked shrimp) in the walk-in cooler. CORRECTION: Operator immediately removed eggs from top shelving of the walk-in cooler and stored them on the bottom according to cooking temperature.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed the tooth of the can opener accumulated with food debris and grease. CORRECTION: Operator immediately put the can opener through the low temperature dishwasher.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1) The spray nozzle and handle of the wash wand next to dishwasher is accumulated with grease and food debris. 2) The fire suppression system above the grill and griddle has accumulated grease hanging off the nozzle caps. 3) The corner of the kitchen (where the two ice-chest freezers are) are cluttered with old boxes. 4) The spacing between the ice-machine and adjacent wall is cluttered with old wooden posts and old food boxes. Please increase cleaning frequency of all nonfood-contact surfaces.
- 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: Raw chicken 38°F. Single door prep-top cooler: Water chest nuts 38°F. All three facility chest freezers: All food items 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.
Rice cooker: White rice 167°F. Hot holding in kitchen: Fried rice 160°F. Hot holding unit in wait-area: Hot-n-sour soup 200°F.
- Information: Dishwashing Methods:
Low temperature dishwasher 134°F with 50 ppm chlorine. Sanitizer bucket at kitchen with 100 ppm chlorine. Test 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.'
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11/16/2015 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Gallon of milk in walk-in has no date as to when it was opened. Date on carton is 'sell by' date. You must date when it is opened and use within 7 days or discard. CORRECTED: Carton dated.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
A large bag of rice is opened and on the floor in the storage room. Once bag is opened, the rest of the contents are to be in a covered storage container. Do not store on floor.
- 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.
prep top 40*F, walk-in 36*F, refrigerator at wait station 40*F, freezers hard 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.
rice 201*F, 177*F; soup 175*F
- Information: Dishwashing Methods:
dishwasher & wiping cloths 50-100 ppm chlorine
- 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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06/08/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about New Chinese Cuisine, 1931 Main St., Forest Grove, OR 97116 »