- 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 chicken is stacked too high in the steam table so that they top layer is 110-128 F. The bottom pieces are holding at 136-140 F. CORRECTION: Manager stated that they will divide the chicken into two steam table pans to help keep the chicken above 135 F.
- 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 refrigeration holding at 38-41 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 300 ppm quat 3 compartment sink with 300 ppm quat 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.
- 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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03/03/2016 | 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.
All refrigeration holding at 38-40 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 holding at 133-172 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm quat 3 compartment sink with 200 ppm quat Handwashing sinks stocked. Good handwashing observed
- 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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10/16/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-403.11 *PRIORITY* Potentially hazardous food is improperly reheated for hot holding, specifically:
Orange chicken observed heated unevenly and some pieces tested as low as 110-127degrees. ** Corrected at inspection, product was additionally reheated to above 165 F and returned to hot holding well in service line.
- 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 40 F Line prep cooler 39 F ( chicken, beef) Lin prep 2-door cooler 38 F, chicken
- 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.
Grilled teriyaki chicken 148 F, Mushroom chicken 158 F, Beijing beef 139 F, Spare ribs 136 Steamed rice 150 F.
- Information: Dishwashing Methods:
Three-Compartment sink is set up with 300 ppm Quat .
- 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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04/21/2015 | Semi Annual Food | 95 |
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