- 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 raw chicken being stored on top of raw pork and raw pork stored on top of intact raw beef in the walk-in cooler. Operator reorganized these meats after discussion to reduce the risk of cross contamination. A diagram was provided for proper raw meat storage. Be advised, raw meat storage in freezers should be identical to your walk in refrigerator. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Gaskets on refrigeration on the cook line are in need of cleaning and or repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Please repair the floor due to cracked and pitted tiles and please repair hole under the handwashing station. Expanding foam may be used. Please cut the foam flat and prime and paint the hole afterward.
- 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 pork 42F, 2nd prep unit 41F, walk in cooler beef 40F, noodles 39F, three door cooler beef 41F, display cooler 40F. Freezers ok.
- 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.
Steamer 180F, pork sandwiches 135F. Soups 180F.
- 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.'
- Information: Notes/Recommendations:
Please do not stack foods up above the rim of prep top inserts in refrigeration units.
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12/29/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-202.11(A)(C)(D) *PRIORITY* Food is received at an improper temperature, specifically:
Sticky rice and cooked tofu being prepared and brought from another location is found holding at 70F. Operator states this food is prepared in an another location called Bui Tofu. This food must be delivered hot or cold according to these rules. Operator began cooling after discussion and will discontinue this practice. The food was just cooked and not out of temperature for longer than four hours and is now held in the walk in cooler.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Grill cook line needs more cleaning. Please keep clean.
- 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:
Please clean floors under grill and racks near the grill line.
- 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 between cleaning dirty dishes and putting clean dishes away. She was instructed to wash hands immediately. 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 tomatoes 39F, prep line cooler tofu 40F, glass door cooler 53F no PHF inside. Prep cooler beans 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.
Pho soup 150F, pork roll 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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06/18/2015 | Semi Annual Food | 90 |
Restaurant representatives - add corrected or new information about Tan Tan Cafe & Delicatessan, 12675 Sw Broadway St, Beaverton, OR 97005 »