- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
1)Observed the kitchen knives hanging on magnetic strip visibly soiled with food debris. 2) The magnetic knife strip was also soiled with food debris. CORRECTION: PIC immediately put knives in 'dirty' silverware pile. PIC also washed, rinsed, and sanitized the magnetic knife strip.
- 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 chicken and beef holding at 50°F and 48°F respectively in the prep-line cooler topside. Operator states they take out portions of raw meats from 2-door upright cooler as needed for lunch rushes. Per operator these two meats were put in topside prep-line cooler at 11am, and EHS checked temperature at 2:30pm. CORRECTION: PIC instructed employees to cook all food items and then rapidly cool them to be held at 41°F.
- 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 display cooler: Celery 40°F . 1-Door display cooler: Tofu 40°F . Kenmore 20 Freezer: All food items frozen. Maximum 2-door freezer: All food items frozen. Maximum 2-door cooler: Raw chicken 41°F . 3-door prep-line cooler: Raw chicken 50°F, raw beef 48°F (See violation).
- 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.
White rice in rice cooker: 170°F. Fried rice in rice cooker: 169°F.
- Information: Dishwashing Methods:
Low temperature dishwasher: 150°F with 200 ppm chlorine. Test strips and thermometers available.
- 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.'
- Information: Notes/Recommendations:
Discussed in detail the manufacturing of house-made sauces for public sale with owner Jimmy. The difference between making in-house sauces and selling in-house only versus selling and distributing elsewhere. An informational handout will be emailed to Owner Jimmy stating what information is needed on sauce(s) bottles and to have the KEEP REFRIGERATED notice.
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10/26/2015 | Semi Annual Food | 92 |
- 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.
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05/13/2015 | Reinspect Food | |
- 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:
Maximum commercial refrigerator is holding temperature at 50 F. Perishable food temperature range between 46 F-50 F including shrimp, chicken, beef, and noodles. The owner states they prepare the food daily and foods in this refrigerator were prepared after 9am today and held in this fridge for about 2 hours or less. ** All perishable food items were transferred into freezer and glass-door refrigerator at the time of inspection. The owner called the refrigeration technician and he arrived and started working on the fridge. Please be advised that this fridge may not be used to store any type of perishable food products until it is repaired and proven that it can hold the food temperature at or below 41 F at all times. A reinspection will be conducted within 14 days.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Food transfer utensils are stored in 65 F between uses.
- 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.
Kitchen prep cooler: 40 F noodles, beef, chicken , shrimp Stainless Maximum backup fridge: 50F** See 19A Glass-door fridge : 41 F Glass-door fridge for produce storage: 42F Front area fridge: 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.
Soups 180 F, Beef Cooking180 F, Brown Rice 160 F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 146 F with 50 ppm 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: 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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05/05/2015 | Semi Annual Food | 95 |
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