- 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.
Left prep top: Zucchini 39°F, Broccoli 40°F, Water chestnuts 40°F. Drawer: Raw beef 38°F, Raw chicken 40°F Right prep top: Peas/carrot mix 31°F. Reach in: Raw chicken 39°F Walk in cooler ambient air temperature 38°F, Raw chicken 38°F, Carrots 39°F Walk in freezer: All 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: Orange chicken 133°F, Broccoli beef 148°F, Pork 154°F, Fried rice 140°F, Steamed rice 169°F, Soup 175°F
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. Sanitizer solution 300ppm Ammonium Chloride Sanitizer bucket 300ppm Ammonium Chloride Test kit available.
- 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.'
- Information: Notes/Recommendations:
Please ensure if employee food and beverages are going to be stored in the walk in cooler that they are separated from consumer food and stored on a bottom shelf.
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02/12/2016 | Semi Annual Food | 100 |
- 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:
Observed in the steam table unit: Steam Table: teriyaki chicken 119°F (top)-135°F (bottom), orange chicken 109°F (top) - 135°F (bottom), mushroom chicken 119°F (top)- 135°F (bottom) CORRECTION: All hot holding foods out of temperature were reheated to 165°F. The steam table appears to be holding hot foods at 135°F at the bottom closest to the heat source. PIC stated this is a new steam table as of 5 months ago. Recommended to stir foods more often and to ensure this unit can hold all parts of potentially hazardous food being hot held at 135°F or above at all times.
- 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 Cooler: raw chicken 39°F Prep Cooler: noodles 43°F Freezers: Frozen Walk In Cooler: raw chicken 39°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.
Steam Table: teriyaki chicken 119°F (top)-135°F (bottom), orange chicken 109°F (top) - 135°F (bottom), mushroom chicken 119°F (top)- 135°F (bottom)
- Information: Dishwashing Methods:
3 compartment sink available quaternary ammonium test kit available Sanitizing bucket: 300 ppm quaternary ammonium Handwashing sinks stocked
- 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.
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10/29/2015 | Semi Annual Food | 95 |
- 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 Cooler #1: raw chicken 39°F, cut cabbage 40°F Prep Cooler #2: cut cabbage 39°F Freezer: Frozen Walk In Cooler: raw beef 37°F, cooked spare ribs 39°F Walk In Freezer: 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 178°F Steam Table: noodles 155°F, orange chicken 135°F, cooked chicken breast 145°F
- Information: Dishwashing Methods:
3 compartment sink: 200 ppm quaternary ammonium Quaternary ammonium test kit available Sanitizing buckets: 200 ppm quaternary ammonium
- 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:
Ensure all employee beverage containers have a lid and straw or lid and handle.
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04/21/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Panda Express #1036, 21155 Sw Baler Way, Ste 113, Sherwood, OR 97140 »