- 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 in the walk in cooler: 1) raw repackaged salmon stored over a container of cooked shrimp 2) raw repackaged chicken stored over a container of cooked chicken CORRECTION: Raw foods were moved to be stored in order of ascending cooking temperature. Ready to eat foods were moved above the raw foods. A re-inspection will occur within 14 days to recheck cold holding.
- 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: 1) Prep Cooler #2: raw beef 49°F top-42°F bottom 2) Prep Cooler #3: tofu in bowl on top of inserts 49°F 3) Walk In Cooler: curry sauce 48°F (dated 10/11/15) 4) Sprouts on ice: 51°F 5) Cooked chicken on ice: 48°F CORRECTION: 1) raw beef was filled so the product was above the cooling level of the prep cooler. Some of the product was removed and placed in the lower portion of the prep cooler. 2) tofu was removed and placed in the lower portion of the prep cooler. 3) curry sauce was dated 10/11/2015. Product was discarded as there was no way to determine when the sauce entered the danger zone or if the sauce was proper cooled. 4) Sprouts were not out of temperature for longer than 1/2 hour and were placed in a smaller container so the ice can touch the sides. 5) Cooked chicken was not out of temperature for more than 1 hr and was cooled that morning. It was placed in a smaller container so the ice can touch the sides. This is a repeat hot and cold holding violation. A re-inspection will occur within 14 days to recheck cold holding.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed 1) cooked chicken on skewers wrapped in plastic in the walk in cooler. Cooked chicken was 71°F and was cooked around 10:30 am. 2) in the 2 door reach in, spring rolls at 62°F wrapped in plastic. CORRECTION: Chicken skewers and spring rolls were not out of temperature for longer than 4 hours and were placed in the freezer for rapid cooling. Discussed proper cooling methods and discontinue the use of plastic wrap on food before it has properly cooled. A re-inspection will occur within 14 days to recheck cold holding.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed: 1) Food worker with gloves on leave the cook line and touch soiled items near the food preparation sink, open the door to the reach in cooler then go back to the line and open ready to eat spring rolls and place them on the plate. 2) The same food worker with gloves on rinse gloves and go back to the cook line to touch ready to eat foods. CORRECTION: 1) Food worker was instructed on when to change gloves and to wash in between glove use. 2) Food worker was instructed to remove gloves and wash hands and use new gloves. Gloves are not for re-use.
- 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 Cooler #1: cut tomatoes 50°F (prepped at 11:00 am), cut carrots 43°F Prep Cooler #2: tofu 48°F, raw beef 49°F top-42°F bottom, raw chicken 43°F Prep Cooler #3: tofu in bowl on top of inserts 49°F, pineapple 42°F 2 door reach in: cooked chicken 43°F, spring rolls 62°F (cooked at 11:00 am), 37°F ambient air temperature Walk In Freezer: Frozen Walk In Cooler: tofu 42°F, curry sauce 48°F (dated 10/11/15), cooked chicken 43°F, raw chicken 41°F, cooked shrimp 41°F, cooked chicken 71°F (cooked at 10:30 am). Sprouts on ice: 51°F Cooked chicken on ice: 48°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.
Steam table: sauces 135°F and above Rice Cooker: 168°F
- Information: Dishwashing Methods:
Chemical dish machine: 119°F at plate level, 50 ppm chlorine Chlorine test kit available Sanitizing bucket: 200 ppm chlorine Handwashing sinks stocked.
- 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: 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.
- Information: Notes/Recommendations:
Ensure employee beverage containers are approved. Ensure all ready to eat items such as tofu/milk are date marked when required.
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10/12/2015 | Semi Annual Food | 77 |
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