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: 36 F Walk-In Freezer: Frozen Prep Top: 38 F Prep Top: 38 F 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. Steam Cabinet: 140 F Rice 135 F Wok line: above 135 F
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.'
11/18/2015
Semi Annual Food
100
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 Freezer: Frozen Walk-In: 37 F Prep Top: 41 F Prep Top Drawers: 39 F Reach 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. White Rice: 135 F Brown Rice 160 F Service area: 170 F, 163 F
Information: Dishwashing Methods: 3 comp sink not setup at time of the inspection with 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: Ensure water used for thawing is not contacting any other food in the immediate area of the sink used for thawing.
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