- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: prep top: cooked meats 38 - 40 F
prep cooler: cooked chicken 38 - 40 F, tofu 40 F
walk in refrigerator: broth 36 F, cooked shrimp 40 F, cooked chicken 39 F, ambient air temperature 33 F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Noodles at out at room temp: 96 F and have been cooking for 10 minutes
Broth: 200 - 208 F
Rice 160 F
- Dishwashing Methods
Dishwashing Methods:
Post violation: Sanitizing dishwasher: 100 ppm chlorine, 121 F water temperature
Sanitizing buckets: 0 ppm in the kitchen, 50 ppm in the wait staff bucket
No test strips available.
- Sanitizing Solution Testing Devices
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
Correction: REQUIRED CORRECTION: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
Post violation: Test strips not available to test the sanitizing concentration of the dishwasher or the sanitizing buckets.
Rule: Violation 17G, Not Critical Violation of OAR 4-302.14
- Food in Contact with Water or Ice
Packaged food is stored in direct contact with ice or water or unpackaged food is stored in contact with undrained ice, specifically:
Correction: REQUIRED CORRECTION: Packaged food shall not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water. Unpackaged food may not be stored in direct contact with undrained ice.
Post violation: Observed sprouts being stored in a bowl with ice that does not allow draining.
Rule: Violation 8D, Not Critical Violation of OAR 3-303.12
- Food Storage
Food is not stored to prevent contamination, specifically:
Correction: REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
Post violation: Observed a food container with lamb thawing stored on the floor under the prep counter as well as many 5 gallon buckets used to store uncooked noodles in water on the floor throughout the kitchen.
Observed boxes and containers of food being stored on the floor in the walk in freezer and a big (approximately 15 gal) pot of broth stored on the floor in the walk in refrigerator. The black rack that 5 gallon buckets of sprouts are stored on is approximately 1 inch off the ground.
Rule: Violation 8H, Not Critical Violation of OAR 3-305.11
- Thawing
Potentially hazardous food is improperly thawed, specifically:
Correction: REQUIRED CORRECTION: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F (5°C) or below; 2) completely submerged under running water at a temperature that does not exceed 70°F (21°C), with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C) for more than four hours; 3) in a microwave oven when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process.
Post violation: Observed lamb thawing at room temperature in a food container on the floor.
Rule: Violation 6C, Not Critical Violation of OAR 3-501.13
- Cross-Contamination, Raw Foods
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
Post violation: Raw shell eggs observed stored over cooked tofu and ready to eat vegetables in the prep cooler.
Rule: Violation 7A, Critical Violation of OAR 3-302.11
- Drying Mops
Mops are not properly positioned for air-drying, specifically:
Correction: REQUIRED CORRECTION: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment or supplies.
Post violation: Mop observed drying in a bucket.
Rule: Violation 42F, Not Critical Violation of OAR 6-501.16
- Nonfood-Contact Surfaces Clean
Nonfood-contact surfaces are not kept clean, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Post violation: 1) Hood and stainless steal walling observed with an accumulation of grease. Is not greasy enough to form drips off of the equipment.
2) Trays used to catch food items under the wok observed with greater than one days worth of food residue. There is a significant amount of grease around the base of the fryer as well.
3) Shelving unit to the middle prep counter observed with an accumulation of residue.
Rule: Violation 23A, Not Critical Violation of OAR 4-601.11
- Chemical Sanitizer, Chlorine
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
Post violation: Sanitizing bucket in the kitchen used to clean counters and clean in place equipment observed with 0 ppm chlorine and heavily soiled.
Rule: Violation 20C, Critical Violation of OAR 4-501.114
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Storage of Equipment, Utensils, Linens
Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Correction: REQUIRED CORRECTION: Cleaned equipment and utensils, laundered linens, and single-service articles shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Clean equipment and utensils shall be stored in a self-draining position that permits air drying and covered or inverted. Single-service and single-use articles shall be kept in the original protective package or stored by using other means to protect them from contamination.
Post violation: Clean pot used to make broth observed stored on the ground.
Rule: Violation 24D, Not Critical Violation of OAR 4-903.11
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
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12/15/2009 | Semi Annual | 84 |
- Blank
Note(s/Recommendations:
Post violation: The purpose of today's visit is to conduct a pre-opening inspection. On December 8, 2009, it was determined that this facility was operating without a restaurant license. During that inspection several critical violations were observed. The critical violations were temporarily corrected during the inspection on the 8th, however during a re-inspection on the 9th, it was determined that the facility was not able to sustain the temporary solutions put into effect the previous day. Specifically, the cold holding equipment in the kitchen had been removed and the staff were still holding perishable items out during their peak period with the intention of putting them back for re-use after the lunch rush. The facility voluntarily closed on 12-9-09.
On 12-09-09, the facility submitted a restaurant license application and fee for the 2009 license. On 12-10-09, the facility submitted a plan review application, the plan review fee, and a menu, floor plan, & operational plan. The plans were reviewed, but an approval letter was not able to be generated due to limited time.
The operator requested a re-inspection today so they could be granted the ability to open for business. During today's inspection, all staff have demonstrated their understanding of the cold holding requirements. They have committed to a Time As A Public Health Control (TPHC) procedure for today's lunch service foods and will discard all items that have been set out at room temperature at 2:00 pm. Later today, a prep cooler will be delivered and they will be able to utilize the equipment rather than rely on an ice bath or a TPHC. Temperature logs were issued today and the staff educated on how to use them. The staff will maintain logs for food items over the weekend and this office will check the logs next week.
The facility also demonstrated knowledge about proper cooling for their broth and cooked meats. They have purchased ice wands and smaller pots to accommodate this process. Cooling logs were issued and staff were educated how to use the logs. The staff will monitor several batches of foods over the weekend with the log and this office will check the log next week.
The facility has two probe thermometers and have demonstrated they know how to use them.
The two sinks have been switched appropriately, no employee beverages are present, raw foods are appropriately stored below other foods, and all appropriate food are properly datemarked.
YOU MAY OPEN FOR BUSINESS.
|
12/11/2009 | Reinspection | |
- Chemical Sanitizer, Chlorine
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
Post violation: Observed 0 ppm in the sanitizing bucket and no sanitizer available to clean in place equipment or food contact surfaces.
Rule: Violation 20C, Critical Violation of OAR 4-501.114
- Cooling
Cooked potentially hazardous food is improperly cooled, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Cooked potentially hazardous food shall be actively cooled: 1) from 140°F (60°C) down to 70°F (21°C) within two hours; and 2) from 70°F (21°C) down to 41°F (5°C) within an additional four hours. Potentially hazardous food prepared from ingredients at ambient temperature shall be cooled down to 41°F (5°C) within four hours.
Post violation: Noodles in the walk in refrigerator observed at 45 F in a plastic container. These noodles were made 12/8/2009 and have been cooling in the walk in refrigerator over night.
Rule: Violation 3F, Critical Violation of OAR 3-501.14
- Operating Without A License
OPERATING WITHOUT A LICENSE You are in violation of Oregon Revised Statute 624.020 which requires that no person shall operate a restaurant without first obtaining a license to do so. APPLICATION AND FEES MUST BE RECEIVED WITHIN TWO WORKING DAYS OR LEGAL ACTION WILL BE INITIATED.
Post violation: As noted on the 12-08-09 report, this facility is still operating without a valid restaurant. The presence of critical violations and the owner's inability to sustain correction was discussed with the owner and they have chosen to voluntarily close to eliminate the potential public health threat that is occurring due to repeat violations.
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Noodles observed at 53 F in the walk in refrigerator. Person in charge stated that these noodles were taken out of the walk in refrigerator at 11:30 am and placed back into the walk in refrigerator at approximately 1:00 pm after the lunch rush. Another container of noodles observed at 45 F in the walk in refrigerator and were placed here after being cooked on 12/8/2009.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Date Marking, 7-Day Limit
Ready-to-eat food is not properly date-marked, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food held for more than 24 hours under refrigeration must be marked with the date of preparation (or consumption). Any portion not consumed after 7 days must be discarded. Any such food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
Post violation: Tofu, half and half and heavy whipping cream in the walk in refrigerator observed not date marked and have been in the walk in refrigerator for more than 24 hours.
Rule: Violation 3H, Critical Violation of OAR 3-501.17
- Time as a Public Health Control
Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. When using time as a public health control, the food shall be marked or otherwise identified to indicate the time within 4 hours past the point in time when the food is removed from temperature control. The food must be cooked, served, or discarded within 4 hours. Unmarked containers or packages marked to exceed 4 hours must be discarded. Written procedures must be maintained in the establishment and made available to the regulatory authority.
Post violation: Noodles observed in the walk in cooler at 53 F. These noodles were taken out of the walk in refrigerator at 11:30 am for the lunch rush. Noodles were placed back in the walk in refrigerator at 1:00 pm. Mixed chopped lettuce and sprouts observed taken out of the walk in cooler to prepare an item for a customer and placed on the counter at approximately 1:00 pm. At 2:20 pm this food item is still observed stored on the counter at room temperature and is 67 F. Person in charge was under the impression that it was ok to put this item back into the walk in refrigerator after it has been out of temperature vs. committing to using time as a public health control as discussed on the previous inspection.
Rule: Violation 3J, Critical Violation of OAR 3-501.19
- Voluntary Closure / Criticals
This facility has voluntarily closed as the following critical items have not been corrected:
Correction: This facility may not re-open until all critical items have been corrected. A reinspection by this Department is required to verify corrections prior re-opening.
Post violation: Temporary corrections that were put into place during the inspection on 12/08/2009 were not sustained and resulted in the following critical violations:
1) Cooked potentially hazardous foods observed improperly cooled.
2) Ready to eat foods are not date marked such as tofu, half and half and heavy whipping cream.
3) Time in lieu pf temperature as a public health control is improperly conducted and a written procedure is not available.
4) Chlorine sanitizer is measured at 0 ppm chlorine and is not adequate to sanitize clean in place equipment and food contact surfaces.
5) Food is not maintained at proper hot or cold temperatures.
In order to re-open, this facility must submit plans that include installation of the necessary cold and hot holding equipment, obtain a restaurant license and be re-inspected by this Department.
- Demonstration of Knowledge
The person in charge did not comply with demonstration of knowledge, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. The person in charge must adequately demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of HACCP principles and the requirements of this code. The person in charge shall demonstrate this knowledge by compliance with the Code, by having completed an approved food manager training course, or by correctly answering inspector's questions.
Post violation: This establishment has been cited for the same critical violation on two or more consecutive inspections, creating a significantly increased risk for foodborne illness. The staff still cannot demonstrate knowledge as they cannot properly set up the sanitizer, do not know how to use a ""Time as a Public Health Control"" procedure that they are attempting to use, and do not know how to properly cool foods.
Rule: Violation 0B, Critical Violation of OAR 2-102.11
- When to Wash
Food employees are not washing their hands as often as necessary, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work;2) after touching body parts other than clean hands and clean, exposed portions of arms;3) after using the toilet room;4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues;6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks;10) when switching between working with raw foods and working with ready-to-eat foods; or11) after engaging in other activities that contaminate the hands.
Post violation: NEW VIOLATION: An employee was washing soiled dishes and then grabbed the top handle of sprouts with wet/soapy soiled hands which could potentially fall into the sprouts.
Rule: Violation 12D, Critical Violation of OAR 2-301.14
|
12/09/2009 | Reinspection | |
- Critical Items Corrected
CRITICAL ITEMS CORRECTED All critical violations were corrected at inspection. Please monitor to assure this level of Food Safety is maintained.
Post violation: Reinspection shows correction of violations noted on the prior inspection report, as follows:
Kitchen workers are now putting batches of still-warm cooked meats into the walk-in refrigerator rather than placing them warm into the prep table trays.
Peanut sauce, eggs, and sprouts are all being chilled on ice rather than left out at ambient temperature.
Bulk bins are now labeled as requested.
No foods were seen thawing incorrectly.
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10/06/2010 | Reinspection | |
- Thawing
Potentially hazardous food is improperly thawed, specifically:
Correction: REQUIRED CORRECTION: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F (5°C) or below; 2) completely submerged under running water at a temperature that does not exceed 70°F (21°C), with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C) for more than four hours; 3) in a microwave oven when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process.
Post violation: Four small containers of frozen foods were thawing at ambient temperature on the back aisle shelf. Thaw in refrigerator.
Rule: Violation 6C, Not Critical Violation of OAR 3-501.13
- Cooling
Cooked potentially hazardous food is improperly cooled, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Cooked potentially hazardous food shall be actively cooled: 1) from 140°F (60°C) down to 70°F (21°C) within two hours; and 2) from 70°F (21°C) down to 41°F (5°C) within an additional four hours. Potentially hazardous food prepared from ingredients at ambient temperature shall be cooled down to 41°F (5°C) within four hours.
Post violation: A bowl of chicken that had been cooked the night before and had been placed into small prep table covered was at 48*F today. It was discarded at time of inspection. A second, uncovered pan of cooked beef, chicken, and shrimp was at 70*F. It had been cooked earlier today, and was placed into the walk-in for rapid cooling.
Do not use your small holding case to cool hot foods.
Rule: Violation 3F, Critical Violation of OAR 3-501.14
- Dishwashing Methods
Dishwashing Methods:
Post violation: dishwasher reached 131*F with a 100 ppm bleach rinse, wiping cloths held in a bleach solution
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Sprouts, eggs, peanut sauce, vermicelli noodles, and raw chicken left out at ambient temperature. Sprouts were 60*F, chicken was 59*F, eggs were 60*F, peanut sauce was 62*F, and vermicelli was 110*F. All these foods must be kept chilled. No timed-discard system was in operation for these foods.
Eggs were moved into the small prep table, bean sprouts were discarded, with a replacement batch kept on ice, chicken was placed back into walk-in, and peanut sauce was placed on ice.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Containers Identified/Common Name
Working containers of food removed from their original packages are not identified, specifically:
Correction: REQUIRED CORRECTION: Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food.
Post violation: Bulk bins along back passage are not labeled. Label these food containers.
Rule: Violation 2C, Not Critical Violation of OAR 3-302.12
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: walk-in 38*F, cookline prep table inserts 42*F, with food inside at 40*F, large pan on floor in freezer 30*F, sprouts 60*F, peanut sauce 62*F, raw chicken out on counter 58*F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: rice noodles 110*F
- Repeat Critical Violation
This establishment has been cited for the same critical violation on two or more consecutive semi-annual inspections, creating a significantly increased risk for foodborne illness. Observation of this violation again at the next semi-annual inspection could result in enforcement action including facility closure or a court citation.
Post violation: A risk control plan is recommended to make sure critical violations do not happen again. A reinspection will be conducted to verify correction of violations noted in this report.
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09/13/2010 | Semi Annual | 87 |
- Critical Items Corrected
CRITICAL ITEMS CORRECTED All critical violations were corrected at inspection. Please monitor to assure this level of Food Safety is maintained.
Post violation: Today's visit is a recheck inspection. All critical violations noted on the 3/15/2010 semiannual inspection have been CORRECTED:
> Violation 3G: The operator has implemented an approved time control policy for the beans sprouts on the kitchen.
> Violation 20G: The hood has been professionally cleaned, and no grease deposits or drips are observed.
Noncritical violations also CORRECTED:
> Violation 5E: A 0-220*F thermometer is now available for use.
> Violation 15B: All raw wood surfaces have been properly sealed.
> Violation 37G: The gap at the bottom of the rear entry door has been sealed properly.
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04/01/2010 | Reinspection | |
- Equipment Food-Contact Surfaces Clean
Food-contact surfaces are not clean, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Post violation: The ventilation hood has dripping grease on it along the left side above the wok equipment, primarily on the ends of the fire suppression piping.
Rule: Violation 20G, Critical Violation of OAR 4-601.11
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: A colander of bean sprouts is observed held out on the cookline at room temperature, 64*F. A container of salad with bean sprouts is also observed at 60*F, and a container of garlic and oil mixture is observed at 65*F. The operator states she removes these foods from the cooler at 11am and holds them for a four hour time period. No written time control procedure exists and the containers are not labeled or being timed with timers.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Critical Items
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
- Food Temp Meas. Devices - Provided
Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
Correction: REQUIRED CORRECTION: Food temperature measuring devices shall be provided and readily accessible for use. At a minimum, a metal-stemmed temperature measuring device with a range of 0-220° F shall be provided to take internal food temperatures.
Post violation: The stem thermometer capable of read from 0-220*F has a dead battery. The other stem thermometer is only able to read from 40-220*F.
Rule: Violation 5E, Not Critical Violation of OAR 4-302.12
- Equipment and Utensils - Design/Constr
Equipment and utensils are not durable, specifically:
Correction: REQUIRED CORRECTION: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Post violation: Some of the cloth oven mits are torn, burned and frayed, exposing the insulation material inside. Discard damaged oven mits.
Rule: Violation 14K, Not Critical Violation of OAR 4-201.11
- Preset Tableware
Preset tableware is not protected from contamination, specifically:
Correction: REQUIRED CORRECTION: If tableware is preset: 1) it shall be protected from contamination by being wrapped, covered or inverted; or 2) exposed, unused settings shall be removed when a consumer is seated; or 3) exposed, unused settings shall be cleaned and sanitized before further use if the settings are not removed when a consumer is seated.
Post violation: The preset tableware at customer dining tables (soup spoon and pair of chopsticks) are stored unprotected at each table. Either cover or wrap the utensils to be set out at each table, or do not store tableware at tables until customers are seated.
Rule: Violation 24G, Not Critical Violation of OAR 4-904.13
- Outer Openings, Protected
Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
Correction: REQUIRED CORRECTION: Outer openings of the food establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; 2) closed, tight-fitting windows; and, 3) solid, self-closing doors. Windows or doors used for ventilation must be protected by the use of screens, air curtains, or other effective means.
Post violation: The rear exit door has a large gap at the bottom of the door. Eliminate the gap by installing a door sweep or other effective means.
Rule: Violation 37G, Not Critical Violation of OAR 6-202.15
- Cooling Procedures
Incorrect methods are used to cool potentially hazardous foods, specifically:
Correction: REQUIRED CORRECTION: 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; 7) other effective methods. Food shall be arranged to provide maximum heat transfer and left loosely covered or uncovered until cool.
Post violation: There is a covered container of precooked meats in the prep cooler observed at 60*F. The operator states she cooked these meats 30 minutes ago, and removed the lid.
Rule: Violation 6D, Not Critical Violation of OAR 3-501.15
- Nonfood-Contact Surfaces - Materials
Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of corrosion-resistant, nonabsorbent and smooth material.
Post violation: Shelving in multiple areas is constructed of raw wood. Seal all raw wood inside the facility with paint or another material to make it durable, cleanable and nonabsorbent.
Rule: Violation 15B, Not Critical Violation of OAR 4-101.111
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Prep cooler, 38*F; walk-in cooler, 38*F; walk-in freezer food hard frozen, OK.
- Other Liquid Wastes and Rainwater
Condensate drainage, nonsewage liquids or rainwater is not properly drained, specifically:
Correction: REQUIRED CORRECTION: Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to DEQ.
Post violation: Two condensate drainlines are draining to the 3 compartment sink. Reroute the drainlines to the nearest floor sink.
Rule: Violation 29N, Not Critical Violation of OAR 5-403.12
- Wiping Cloths, Use Limitation
Wiping cloths are not properly used or stored, specifically:
Correction: REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
Post violation: The wiping cloth solution is cloudy with food residue. Maintain the solution clean and clear.
Rule: Violation 21A, Not Critical Violation of OAR 3-304.14
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Reheated chicken, 168*F.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher reaches 128*F with 50 ppm chlorine sanitizer, OK.
Wiping cloth solution contains 100 ppm chlorine sanitizer, OK.
Test strips OK.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
|
03/15/2010 | Semi Annual | 82 |
- Date Marking, 7-Day Limit
Ready-to-eat food is not properly date-marked, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food held for more than 24 hours under refrigeration must be marked with the date of preparation (or consumption). Any portion not consumed after 7 days must be discarded. Any such food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
Post violation: Four containers one of each cooked beef, cooked chicken, cooked shrimp and cooked noodles in the walk-in cooler not dated. Person-in-charges states that all these items were prepared on last Friday and Saturday and did not get labeled as they were closed on Sunday.
CORRECTED: by the PIC by dating all of the foods appropriately. Please read below.
Rule: Violation 3H, Critical Violation of OAR 3-501.17
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Nonfood-Contact Surfaces Clean
Nonfood-contact surfaces are not kept clean, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Post violation: Blade guard of the meat slicer found to be with dried food debris build up.
Employee removed and cleaned the blade guard during inspection.
Rule: Violation 23A, Not Critical Violation of OAR 4-601.11
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher temped at 120 F and 50-100 ppm chlorine dispensed during rinse cycle.
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Cook line cooler at 41 F. Chicken, meat balls, raw beef, tendon meat, cooked shrimp and sprouts temped at 41 F.
Walk-in cooler temped at 40 F. Shrimp, cooked beef and noodles and raw meats (beef and chicken all temped between 38-40 F.
Freezer clean and at -10 F. All foods cooling and packaged stored on surfaces that are at least 6 inches above the floor.
- Wiping Cloths, Use Limitation
Wiping cloths are not properly used or stored, specifically:
Correction: REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
Post violation: Wiping cloth solution tested for too much (way over 200 ppm ) chlorine. PIC states that the solution was made on last Saturday and did not get to make it this morning.
CORRECTED: by PIC by preparing wiping cloth solution (sanitizer) at 50-100 ppm chlorine.
Rule: Violation 21A, Not Critical Violation of OAR 3-304.14
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Hot holding of steamed rice at 146 F.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
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01/10/2011 | Semi Annual | 93 |
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