- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Observed raw meats above vegetables and tofu in the walk-in cooler. Also observed meats improperly stored in the walk-in with raw chicken above raw beef. CORRECTION: Rearranged to proper storage during the inspection.
- 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:
Observed raw meat in the prep sink at 58 F in standing water. The operator stated that the meat was just placed in the prep sink and was waiting to be boiled. Employees were informed that if thawing meat must be under constant running water, otherwise it must remain under refrigeration until ready to use. CORRECTION: Meat was removed from sink during the inspection and placed in a container in the walk-in cooler.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-101.11 *PRIORITY FOUNDATION* A person in charge has not been designated or is not present in the food establishment, specifically:
Employees stated that when the owner is not at the facility no one is designated as the person in charge or manager. CORRECTION: Informed employees that someone must be in charge at the facility at all times. Will contact owner to inform.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-306.12(A) *PRIORITY FOUNDATION* Condiments are not properly dispensed or protected from contamination, specifically:
Observed chili pots at the customer tables with a spoon that is inserted into the pot. These are left at the customer table and contents can easily be contaminated during use.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed utensils stored in water at 66 F. Ensure utensils are stored in water that is 41 F and below or 135 F and above.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.12 *PRIORITY* Food employees do not use the proper cleaning procedure for washing their hands, specifically:
1.) Observed an employee handle raw meat and wash hands without soap. 2.) Observed an employee rinsing gloved hands between tasks. 3.) Observed multiple employees changing tasks and washing hands without soap. CORRECTION: Informed employees that they must washing their hands with soap at the designated handwashing sink.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
1.) Observed employees changing gloves and putting on new gloves without washing hands first. 2.) Observed employees handling raw meat water with gloves on and clean dishes that were replaced on the shelf. CORRECTION: Ensure employees are washing their hands at appropriate times.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.15 *PRIORITY FOUNDATION* Food employees are not washing their hands in an approved handwashing sink, specifically:
Observed employees rinsing their hands in the prep sink instead of washing them at the handwashing sink. CORRECTION: Informed employee to wash hands in the handwashing sink.
- 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 Top Cooler: 36 F Prep Top Cooler: 39 F Walk-In: 41 F Walk-in Freezer: Frozen Reach in Cooler: 33 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 Cookers above 150 F
- Information: Dishwashing Methods:
Dishwashing machine 120 F with 100 ppm Chlorine. Test strips available.
- 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: *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in enforcement action, including issuance of a citation or restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- Information: This facility marginally complies with food safety standards. If this facility receives a score of less than 70 on the next complete inspection a 'Failed to Comply' notice will be posted.
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11/09/2015 | Semi Annual Food | 71 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-702.11 *PRIORITY* Food-contact surfaces of equipment and utensils are not sanitized after cleaning, specifically:
1.) Observed employees washing and rinsing dishes and then putting dishes away clean. Ensure dishes are washed, rinsed and sanitized. 2.) Observed the prep sink full of cut cabage and bean sprouts. During a visit for a complaint earlier this year the sink was observed with raw meat. Staff was asked how they clean the sink. The employees only stated that they wash and rinse the sink. Employees were informed to wash, rinse and sanitize the prep sink after raw meat and before ready to eat foods. CORRECTION: Informed Person In Charge to have them inform employees.
- 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:
1.) Observed cut lettuce at 68 F under the work table with temperature control. 2.) Cut Cabbage and bean sprouts in a container on the table at 68 F 3.) Bean Sprouts in a large container sitting on top of ice at 55 F. 4.) Buckets of noodles in water at 74 F. 5.) Observed a container of raw shell eggs at the wok station under no temperature control. CORRECTION: These items have been out of temperature for less then 2 hours. Informed person in charge that this items needed ice added or needed to be relocated to a refrigeration unit.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed cooked noodles on the counter at 112 F with the lid tightly closed. The operator stated that these noodles had just been cooked. Ensure noodles are cooled under temperature control with the lid off. CORRECTION: Lid was removed and taked to the walk-in.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.12 *PRIORITY FOUNDATION* Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
The operators were unable to locate a theremometer to take temperatures of food. The employees stated that the facility had one but they were unaware of where the owner had placed it. Employees must know where this is located to ensure they are able to take accurate temperatures of food.
- 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:
Observed numerous fruit flies by the onions under the rear work table. Ensure the facility is kept insect and rodent free. CORRECTION: Employees began eliminating flies.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed food stored dirrectly on the ground in the walk-in freezer. Ensure food, food contact surfaces and any other items are stored at least six inches off the ground.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-306.12(A) *PRIORITY FOUNDATION* Condiments are not properly dispensed or protected from contamination, specifically:
Observed the facility using chili pots in the customer dining area. These condiment containers should not be used because they are easily contaminated by the customer during use. Condiment containers should not have a utensil that enter the condiment container. It does not matter if the utensil is single use or reuseable.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed utensils stored in 74 F water at time of the inspection. Ensure utensils are stored in water that is 41 F and below or 135 F and above.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Observed cardboard being used as a shelf liner inside the facility. Cardboard is not easily cleanable.
- 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 a build up of food, residue and debris on surfaces throughout the facility. Ensure the facility is cleaned regularly.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed employees changing task, removing gloves and doning gloves without washing hands. Ensure employees are washing hands when required. CORRECTION: Informed Person In Charge.
- 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 Top: 43 F Reach In: 39 F Walk-In: 39 F Walk-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.
Rice Cooker: 170 F
- Information: Dishwashing Methods:
Dishwashing machine 120 F with 100 ppm Chlorine. Test strips available. Sanitizer solution 100 ppm chlorine. 3 comp sink not setup at time of the inspection with chlorine.
- 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: 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: This facility marginally complies with food safety standards. If this facility receives a score of less than 70 on the next complete inspection a 'Failed to Comply' notice will be posted.
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06/01/2015 | Semi Annual Food | 73 |
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