Pac Thai, 1923 Pacific Ave., Forest Grove, OR 97116 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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:
1) The 2-door display cooler right next to the top of the stairs had an opened package of raw chicken stored over individual packages of shrimp. 2) The upright freezer unit downstairs had 3 rows of raw chicken over 4 rows of raw beef. CORRECTION: PIC immediately had an employee rearrange foods according to cooking temperatures.
- 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.
Coca-Cola display cooler: Ambient 40°F. Wait area cooler: Half-n-half 38°F. Kitchen prep-line 2-door cooler: Tomatoes 39°F, Cooked chicken (cooling) 60°F. Kitchen prep-line single door cooler: Peanut sauce 38°F. Kitchen prep-line Freezer: All food items frozen. Backside kitchen cooler: Ambient air 39°F. Corner display cooler: Onions 41°F. Downstairs upright cooler: Lettuce heads 37°F. Downstairs freezer (west most unit): All food items frozen. Downstairs freezer (adjacent): All food items frozen. Downstairs upright (west most unit) freezer: All seafood items frozen. Downstairs upright (adjacent) freezer: 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 hot holding unit in wait area: 188°F. Cooked chicken meat 170°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 50 ppm chlorine and 0°F (Please see note). 3 compartment sink available with 300 ppm quaternary ammonium. 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.'
- Information: Notes/Recommendations:
During time of inspection a hired third party was in the basement portion of facility fixing the water heating booster of the low temperature dishwasher. The water heater booster was fixed at the end of EHS inspection. The final rinse temperature of the low temperature was 135°F.
|
12/03/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Observed stored utensils not in use soiled with food debris at the kitchen shelving unit. Please ensure that all utensils are properly and thoroughly cleaned prior to restoring on shelves. Operator immediately removed soiled dishware and re-ran the utensils through the dishwasher.
- 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.
Coca-Cola display cooler: Soda 40°F. Wait area cooler: Half-n-half 40°F. Kitchen prep-line 2-door cooler: Tomatoes 39°F, red sauce 40°F. Kitchen prep-line single door cooler: Curry sauce 38°F. Kitchen prep-line Freezer: All food items frozen. Backside kitchen cooler: Ambient air 39°F. Corner display cooler: Onions 41°F. Downstairs upright cooler: Lettuce heads 37°F. Downstairs freezer (west most unit): All food items frozen. Downstairs freezer (adjacent): All food items frozen. Downstairs upright (west most unit) freezer: All seafood items frozen. Downstairs upright (adjacent) freezer: 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.
Hot holding unit by prep-line: Yellow curry sauce 160°F. Hot holding rice unit: White rice 157°F.
- Information: Dishwashing Methods:
3 compartment sink available. Not set up during time of inspection. Low temperature dishwasher: 127°F, 50 ppm Chlorine per test strips. Waiting area sanitizer bucket: 200 ppm Quaternary ammonium per test strips. Basement sanitizer bucket: 200 ppm Quaternary ammonium per test strips. Both Chlorine and Quat test strips 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.'
- Information: Notes/Recommendations:
Very clean refrigeration units observed throughout the facility!
|
06/12/2015 | Semi Annual Food | 100 |
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