Pho Tango, 22139 Nw Imbrie Dr, Hillsboro, OR 97124 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Spicy soup that was cooked over 12 hours ago was cooling in ~6-inch pans and it temped at 45F (core). Correction: Person in charge discarded the soup during inspection. Also, person in charge will train employees on proper ways of cooling. Potentially hazardous food shall be cooled by: 1) Placing the food in shallow pans; 2) Separating the food into smaller or thinner portions; 3) Using rapid cooling equipment; 4) Stirring the food in an ice water bath; 5) Using or arranging containers to facilitate heat transfer; 6) Adding ice as an ingredient; or 7) Other effective methods. Food shall be arranged to provide maximum heat transfer and loosely covered or uncovered.
- 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 cold holding units are holding at 40F and lower
- 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.
Hot holding units are holding hot foods at 158F and higher
- Information: Dishwashing Methods:
Chemical dishwashing machine is running at 131F and 50 ppm chlorine--OK
- 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.'
|
03/10/2016 | Semi Annual Food | 95 |
- 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.
1) half & half milk adequately ice and it is now at 38F 2) No handwashing violation observed at today's inspection. 3) No improper employee beverage observed at today's inspection
|
10/09/2015 | Reinspect Food | |
- 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:
Half & half milk in ice bath was inadequately iced and it temped at 52F. Correction: Person in charge discarded the milk during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed one of food workers open a beverage cup and take a sip in food prep area. Person in charge directed employees not to drink from uncovered beverage container during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed one of the food workers drink from uncovered beverage cup and then handle food without washing hands. Correction: Person in charge directed the food worker to wash hands during inspection.
- 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: soups-35F, tofu-40F, eggs-41F; Prep coolers: meats-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.
Rice in the warmer-166F
- Information: Dishwashing Methods:
Chemical dishwashing machine is running at 138F and 50 ppm chlorine--OK
- 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: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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.'
|
09/29/2015 | Semi Annual Food | 82 |
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