- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-201.11(A)(B)(H)(I)(J)(K) *PRIORITY* Food from unapproved sources or prepared in a private home is used in the establishment, specifically:
Our department has observed yogurt being made in this facility and this is not approved. The yogurt must originate from a Grade A source. This facility does not meet those requirments. Operator discarded the yogurt after disscsuion. Please read belwo:
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01/06/2016 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
There is a can opener downstairs in storage that is soiled. This was sent to a dishwasher. The racks in the walk in cooler are soiled in both walk in cooling units. All racks must be removed and cleaned especially when there is exposed foods inside. The racks can contaminate these foods when food debris and food spills fall off racks to the exposed foods below. This was a problem on the last report. A reinspection will occur. All food racks must be clean and sanitary or all foods must have lids to prevent contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Bulk foods have many scoops that have no handle. All bulk foods must have scoops that have handles if there is a scoop left in the bulk food container.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The downstairs basement ceiling is in poor repair with multiple holes and damaged areas. Please clean and prepare these for professional repair. Exposed foods must be protected when repairing the drywall.
- 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:
The dishwasher was observed washing hands at a handwashing station in the dishwashing area. He did not use soap and his handwashing procedure lasted for less than 3 seconds. He was asked to wash hands again with soap and for at least 20 seconds by the cook in English and Spanish. Please read below:
- 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:
I observed one employee preparing raw meat downstairs and he was observed washing hands in the three compartment sink used to prepare food. One sink of the three compartments may be used to wash hands however it must be at the opposite end of food preparation. A different employee was observed attempting to wash hands in a single food preparation sink when there is a handwashing sink located directly next to it. This is not allowed. Employees must wash hands only at designated handwashing stations where soap and paper towels are available. These employees were asked to wash hands again appropriately. 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.
Walk-in cooler chicken 40F, cooked potatoes 39F, walk in cooler basement sauces and produce 39F. Refrigerated drawers 38F, prep cooler cooked chicken 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.
Time marks acceptable on buffet line. Tandoori chicken final cooking temperature 165F.
- 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: *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.'
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12/28/2015 | Semi Annual Food | 86 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The refrigerated drawer prep station is spoiled inside with old food debris. Please check and clean more often. The racks in the walk in cooler with exposed food is extremely dirty. Mold is growing on top of food debris. These racks should never get this dirty. Clean the racks more often and more thoroughly. Food is unprotected under dirty racks. This can lead to food contamination and further point deductions. Operator began cleaning these areas during the discussion. 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:
The walk in cooler downstairs is holding foods at 43F-46F. Operator discarded all potentially hazardous foods from the unit and lowered the temperature of the thermostat from 40F to 37F. Do not put potentially hazardous foods inside this unit until the cooler holds below 41F. Cheese, cooked potatoes, and dairy were discarded. Foods on the buffet line such as tandoori chicken, rice pudding, and goat sauces observed at 98F. These foods are not time marked correctly either. Operator discarded all foods from the buffet line. These foods must have a proper time mark or must be kept hot above 135F. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Foods in the walk in cooler observed expired. Please check dates more often. Please remember you have 7 days to keep dated items. You must include the day you make the food and the discard day. For example: if you make food on the 7th then you must discard whats left by the 14th. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Foods need lids in the walk in cooler unless the food is cooling.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Fan used to assist in cooling foods needs a deep cleaning to remove dust.
- 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.
Upper walk in cooler 39F, refrigerated drawers tofu 40F. Prep cooler meat balls 40F.
- 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.
See violation. . . . Steam table foods 140F.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Test paper ok.
- 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.'
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06/19/2015 | Semi Annual Food | 87 |
Restaurant representatives - add corrected or new information about Swagath Indian Cuisine Inc., 4325 Sw 109th Avenue, Beaverton, OR 97005 »