- 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: Cut peppers 41°F Right prep top reach in ambient air temperature 41°F. Sauce 41°F, Drawer: Raw beef 38°F, Raw shrimp 37°F, Raw chicken 38°F Walk in cooler ambient air temperature 36°F, Raw chicken 36°F One door reach in freezer: All items frozen Walk in freezer ambient air temperature 2°F, 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.
All hot holding set at 200°F Brown rice 193°F, Fried rice 155°F, Chicken 160°F, Beef 159°F, Shrimp 154°F
- Information: Dishwashing Methods:
Three compartment sink for wash rinse and sanitize. Sanitizer 300ppm Ammonium Chloride Sanitizer buckets 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.'
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03/07/2016 | 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 right one door reach in and prep top not holding foods at 41°F or below. CORRECTION: All items were removed and discarded. No time marking policy in place for cold holding and items believed to be in cooler since opening (greater than four hours).
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed large grease and debris build up under grill and grill drain. Observed areas around cold holding drawers with a build up of old food particles. Please ensure all nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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 38°F, Broccoli 39°F, Chopped cabbage 38°F, Cut squash 38°F, Onion 38°F Right two door reach in across from grill: Cut cabbage 55°F, Cut green peppers 52°F, Onions 50°F, Pineapple 52°F (See violation) Right cooler drawer: Raw beef 37°F, Raw chicken 38°F Left two door reach in across from grill: Cabbage 40°F, Onion 40°F Left cooler drawer: Raw chicken 37°F All freezers: 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.
Fried rice 156°F, White rice 185°F, Chow mein 170°F, Cooked chicken 160°F, Cooked pork 170°F
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. 200ppm Chlorine Test kit available
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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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11/12/2015 | 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:
The soda dispenser nozzle are soiled with a black residue. Scrub and sanitize daily.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The shelving racks, in the walk-in, are soiled with some growth. Keep clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
The floor under the cooking equipment is soiled with grease and food debris. Keep clean.
- 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 is holding food at 36-41 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.
Rice warmer- 150 F Hot box- 147 F Steam table- chow mein 157 F, ribs 166 F, sweet fire chicken 166 F, pepper chicken 167 F, mandarin chicken 148 F, egg rolls 139 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 150 ppm quat 3 compartment sink with 150 ppm quat Handwashing sinks stocked
- 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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05/28/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Panda Express #1792, 16230 Pacific Highway #100, Tigard, OR 97224 »