- 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:
I observed raw fish on one shelf stored between a package of raw chicken on top of it and a package of raw chicken touching it from below. Operator completely separated the raw chicken from the fish after discussion. Always keep raw chicken lower than raw fish in the future. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The hood is dripping grease into non-food contact areas. Please degrease the hood when possible. Increase the cleaning frequency per our discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Cabinetry at one dump sink is deteriorating. Please repair the cabinetry.
- 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:
The facility generally is not as clean as it could be. Areas under shelves and hard to reach areas must remove black grime and grease deposits. Pipes in the back of the grill are dripping grease residues and grime is found throughout floors and floor wall junctures. This includes under all refrigeration.
- Rule Violation and Requirement: VIOLATION OF OAR 333-170-0040 Personal items are stored in an inappropriate area, specifically:
I observed a cell phone stored on top of plates used by customers. Operator removed the phone and placed it in a safe location and sent the plate to the dishwasher. 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.
Domestic cooler curry sauce 39F, prep cooler chicken 40F, large two door cooler produce 41F. Raw chicken 40F. Beef 40F. Tofu 41F.
- 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 cooking 200F. Curry sauces 170F.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Test paper ok.
- 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: *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.'
|
03/18/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The hood is dripping grease back to cooking surfaces. Operator began the process of cleaning the hood after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-702.11 *PRIORITY* Food-contact surfaces of equipment and utensils are not sanitized after cleaning, specifically:
I observed the dishwasher washing knives and utensils in the three compartment sink without sanitizer. He put the utensils away without using the chemical dishwasher either. He was immediately instructed to take all utensils down and run them through the dishwasher or use a three step cleaning method. Please read below:
- 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 bamboo shoots 70F, bean sprouts 68F, cooked potatoes and carrots 80F all items on the counter were iced down after discussion. This violation has been cited many times in this restaurant on past inspections. Find a permanent solution. These foods were not out of temperature control for longer than 4 hours. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 2-102.11(A)(B)(C)(1,4-16) *PRIORITY FOUNDATION* The person in charge has not demonstrated knowledge of foodborne illness disease prevention, application of HACCP principles or the requirements of this code, specifically:
Operator does not comply with this rule due to multiple citations of priority violations. This facility would benefit from a food safety demonstration provided free by our department. Please contact Nadya Vera our program educator at 503-846-4749 to set up a time.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.110 *PRIORITY FOUNDATION* The temperature for the wash solution of spray type dishwashers is not adequate, specifically:
The dishwasher is running at 110F at final rinse. Please increase to 120F per this rule.
- 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:
The facility generally is not clean. Areas under shelves and hard to reach areas must remove black grime and grease deposits. Pipes in the back of the grill are dripping grease residues and grime is found throughout floors and floor wall junctures. This includes under all refrigeration.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
I observed the dishwasher not wash hands after washing dirty dishes. He touched clean dishes and clean utensils before being asked to wash hands by me. He was directed to a handwashing station at inspection. 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.
Large two door cooler soup 40F, prep cooler tofu 40F, domestic cooler soup 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.
Curry 180F. Rice 160F.
- Information: Dishwashing Methods:
Chemical dishwasher 110F with 50 ppm chlorine. Test paper ok.
- 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: *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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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.'
|
10/07/2015 | Semi Annual Food | 76 |
Restaurant representatives - add corrected or new information about Rama Thai Restaurant, 12874 Sw Canyon Road, Beaverton, OR 97005 »