- 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:
Raw pork belly was observed above broccoli. Do not store raw meat or raw seafood above vegetables. CORRECTION: Pork belly moved to bottom shelf
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Food is stored on the ground in the walk in. Make sure all food is stored on the shelving.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Cardboard is used to cover food. Do not reuse cardboard in a restaurant. It is not cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The racks in the walk in fridge are soiled with food debris and growth. Keep clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
An employee was observed handling dirty dishes with gloved hands, then using a paper towel to wipe face and then handling clean dishes all with the same gloves on. Employee should have removed gloves, wiped face, washed hands and then put away clean dishes. Instruct all employees to wash hands when switching from a dirty to clean task. CORRECTION: Employee directed to wash hands
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
A container was sitting inside the cookline handsink. Do not store anything inside the handsinks. These sinks are for handwashing only and must be kept free for that task.
- 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.
All refrigeration holding food at 37-43 F Items out at room temperature are discarded if any remaining at the end of lunch
- 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 warmers- 160-180 F Soups- 150-167 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Dishwasher ran at 133 F with 50 ppm chlorine Handwashing sinks stocked
- 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.'
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02/29/2016 | Semi Annual Food | 82 |
- 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:
Raw chicken is above raw beef and raw fish. Do not store raw chicken above other foods. Raw fish was also observed stored above ready to eat foods. Do not store raw meat or raw seafood above ready to eat items. CORRECTION: Food rearranged during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Ventilation hoods for dishwasher and cooking equipment have an accumulation of grease drips. Schedule maintenance.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Wiping cloths are used to cover food. Do not use cloths in contact with food. You may use cheese cloth or paper towels.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The shelving racks, in the walk in, are soiled with plant and grease debris. Keep clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Employee was using the same pair of gloves to wash dirty dishes and clean put away clean dishes. Change gloves and wash hands after handling dirty dishes. Do not use same pair of gloves to perform dirty and clean tasks. CORRECTION: Employee removed gloves and washed hands
- 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.
All refrigeration is holding food at 37-43 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 & soups at 150-197 F
- Information: Dishwashing Methods:
Dishwasher ran at 134 F with 50 ppm chlorine Handwashing sinks stocked
- 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.'
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10/15/2015 | Semi Annual Food | 82 |
- 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:
Containers of raw chicken observed stored over cooked and ready-to-eat sweet &sour chicken and shrimp. Food storage was reorganized and raw chicken relocated to the bottom shelf .
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Can opener and few knives observed stored without first being washed and sanitized. Items were washed and sanitized during today's inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-207.11(B) *PRIORITY* Medicines are improperly stored or labeled, specifically:
Employee medicine including Neosporin, and pain medicine observed stored on pass through kitchen shelf above food prep table and food. Employee medicine was removed immediately.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-904.11 Clean utensils and single-service items are not handled, displayed or dispensed in a manner to prevent contamination, specifically:
Clean spoons observed stored in handle-down position in utensil holder. **Corrected at inspection; spoons stored with handles up to avoid employee hand touching the food contact end of spoons.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Employee drink in unapproved containers observed throughout the kitchen food prep area. *** Unapproved containers were removed from food prep area at the time of inspection to prevent contamination of food and clean utensils. Color pictures of approved and not approved drink containers was given to the manager and explained to the employees.
- 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: 37F Far end line prep cooler: 39 F , chicken, pork, beef, fish. Dual-access line prep refrigerated drawers: 39 F sweet and sour chicken, tofu--- Top section 40 F-42 F (noodles, shrimp, chicken) Line utility glass-door fridge: 40 F, pork ,chicken, noodles Back up 4-door meat refrigerator: 37 F, raw chicken, beef, pork Server area fridge: 36 F, sauces Beer cooler: 42 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.
Pork with hot garlic sauce cook temp 180 F, steamed rice 166 F, soups 175 F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 138 F with 50 ppm chlorine.
- 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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04/20/2015 | Semi Annual Food | 84 |
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