- Rule Violation and Requirement: VIOLATION OF SECTION 3-101.11 *PRIORITY* Food is unsafe, adulterated or not honestly presented, specifically:
Observed three 5-gallon buckets containing MSG, sugar, and salt that were contaminated with dead ants stored on the dry good shelving unit next to the Deluxe 18 chest freezer. CORRECTION: All contaminated foods were immediately thrown away.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The premises is not maintained free of insects, rodents, and other pests, specifically:
1) Observed several live and dead ants running alongside the rubber gasket of the Deluxe 18 chest freezer and on the sides of the freezer. NOTE: No ants were observed to be present in the food inside of the chest freezer. 2) Ants were also present on the dry food storage shelf next to the chest freezer and inside the 5 gallon containers of sugar, MSG, and salt. 3) Ants were also observed to be present on the dry food storage shelf adjacent the walk-in cooler. CORRECTION: All contaminated foods were discarded and thrown away. The owner Phu called Peak's Pest Management at 503-998-4322 and EHS talked to representative Micah who stated they would arrive at the facility to do an ant treatment on February 4th, 2016 around noon. Please keep records of pest management report for future evaluation.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1) Observed the wheels and siding of the grill and deep fryer accumulated with grease and old food debris. 2) Observed the fan guard of the walk-in cooler accumulated with a white mildew substance. Please read below.
- 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: Ambient air 37°F and tomatoes 41°F. Deluxe 18 freezer: All food items frozen. Prep-top cooler: Raw beef at 40°F. Front display cooler: Ambient air 35°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 cooker: White rice at 167°F. Cooking beef on stove top: 208°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 125°F with 50 ppm chlorine.
- 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: Notes/Recommendations:
Please ensure food that is cooling in the walk-in cooler is not tightly covered to ensure food is properly cooling and not being insulated by its cover.
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02/03/2016 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed raw beef stored in its appropriate container on the floor of the kitchen prep area and the walk-in cooler. Please ensure that facility stores all food items at least six inches off the ground.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1)Observed food debris scattered throughout the ground shelf of the Maxim freezer and alongside the unit doors. 2)Observed heavy grease and food debris accumulated at the kitchen stove knobs, ground, wheels, and around all kitchen cooking appliances. 3)Observed grease build-up on the grease filters of the kitchen hood vents. Please increase cleaning frequency of all nonfood contact surfaces throughout kitchen.
- 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:
Observed kitchen area floor grounds accumulated with food debris and grease. Please increase cleaning frequency of physical facility.
- Rule Violation and Requirement: VIOLATION OF OAR 333-170-0040 Personal items are stored in an inappropriate area, specifically:
Observed personal medication bottles and paint primer bottles stored on storage shelf alongside To-Go utensils, plastic boxes, and spices.
- 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.
Maxim Freezer: All food items frozen. Walk-in cooler: Raw beef 41°F, chicken breast 71°F (rapid cooling). Prep-line kitchen cooler: Cooked beef slices 40°F. Delux 18 Freezer: All food 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.
White rice on rice-cooker: 160°F. Cooked chicken stew 160°F.
- Information: Dishwashing Methods:
Low temperature dishwasher 100 ppm chlorine per test strip and 125°F. Front counter sanitizer bucket 100 ppm chlorine. Test strips avialble.
- 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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09/01/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Pho Hoai Restaurant, 733 Sw 185th Ave, Aloha, OR 97003 »