- Rule Violation and Requirement: VIOLATION OF SECTION 3-101.11 *PRIORITY* Food is unsafe, adulterated or not honestly presented, specifically:
Observed several alcohol (whiskey, rum, liqueurs, etc.) bottles contaminated with dead fruit flies inside of bottles. CORRECTION: Operator discarded all alcohol with fruit flies inside of them.
- 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:
1) The True freezer next to walk-in cooler had raw chicken on flat shallow pans stored over raw pork and raw shrimp. 2) The walk-in cooler had raw chicken and raw chicken in marinade stored over raw pork on shallow flat pans. CORRECTION: All food items were re-arranged according to proper cooking temperatures and according to the Oregon Food Code.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the spray nozzle and spray handle of the hanging hose next to the dishwasher soiled with grease and old food debris. 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.
2-door freezer (closer to cook-line): All food items frozen. 2-door freezer (next to walk-in cooler): All food items frozen. Prep-line cooler: Cooked chicken 38°F, water chest nuts 40°F. Walk-in cooler: Raw chicken 37°F. Bar display cooler: Ambient air 35°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 cooker: White rice 171°F. Hot holding unit next to prep-line cooler: Hot and sour soup 180°F. Ready-to-serve-to-customer dish: Mongolian beef 166°F.
- Information: Dishwashing Methods:
Low temperature dishwasher 125°F with 50 ppm chlorine. Bar high temp dishwasher 165°F.
- 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: 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.'
|
11/18/2015 | Semi Annual Food | 90 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Old food debris observed on can opener blade and stored knives. Knives and can opener were taken to dishwashing area at the time of inspection to be washed and sanitized.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Cooked and ready-to-eat sweet & sour chicken, shrimp, rice, and noodle observed in walk-in cooler not date marked. ** Undated products were date marked with production dates at the time of 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: 40F Line prep cooler: 40F Bar fridge: 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.
Soups 171F, Rice160F
- Information: Dishwashing Methods:
Kitchen dishwasher final rinse temperature at 125F with 50 ppm chlorine. Bar dishwasher final rinse temperature reached 167F at the dish level.
- 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.'
|
06/11/2015 | Semi Annual Food | 94 |
Restaurant representatives - add corrected or new information about Stir Crazy Kitchen, 20401 Sw Tv Highway, Aloha, OR 97003 »