Pho Eden, 13227 Sw Canyon Rd. Bldg.#b, Beaverton, OR 97005 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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 bean sprouts 39F. 2nd cooler prep produce 39F. Walk in cooler soups 38F. Beverage and wait cooler 40F. Freezers ok.
- 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.
Soups and rice over 135F.
- Information: Dishwashing Methods:
Chemical dishwasher 125F with 50 ppm chlorine. Test paper ok.
- 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:
Hot water looks good above 100F. New water heater noted, thermometers acceptable. Restrooms clean and stocked. Make certain bean sprouts stay refrigerated. When defrosting meats use the walk in cooler or cold running water in a food prep sink.
|
02/10/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
A mass of accumulated ice observed in the walk in freezer evaporator coil. Please defrost and have it serviced to find out why ice is building up.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Mops are nut hung up after use to meet this rule.
- 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 bean sprouts 39F, tofu 41F, 3 door unit sausage 40F. Walk in cooler soup 40F. Eggs 39F.
- 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.
Soup 180F. Cooking 200F.
- Information: Dishwashing Methods:
Chemical dishwasher 125F with 50 ppm chlorine. Test paper ok.
- 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:
Can of insect spray observed near the mop sink. This spray is not to be used in a restaurant. Keep it at home or use outside however it must be kept in a shed or outside storage area and not stored in the kitchen. Operator stated she uses it by the back door.
|
10/20/2015 | Semi Annual Food | 100 |
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