- 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 beef and raw pork observed in the same container in zip lock bags. This is not allowed. Use separate containers. Raw eggs observed set on top of vegetables such as onions. Raw eggs moved to the lower shelf of a separate domestic refrigerator. 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 three door upright Glenco refrigerator is not holding foods below 41F. Dairy products 44F, rice noodles 50F, raw beef 48F, mushrooms 50F. Operator instructed to discard all potentially hazardous foods inside the unit held there longer than 4 hours. This cooler is not to be used for hazardous foods such as meat, rice noodles, rice, dairy, soups, broths, tofu, curries, or anything with cooked meat or cooked vegetables inside. The unit may only be used for uncut produce, dry bread, and beverages only. This was a violation on the last report. The points will now be doubled and a reinspection will occur. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 2-102.11(A)(B)(C)(1,4-16) *PRIORITY FOUNDATION* The person in charge has not demonstrated knowledge of foodborne illness disease prevention, application of HACCP principles or the requirements of this code, specifically:
Operator does not demonstrate adequate food safety knowledge with regards to food temperatures, handwashing, food storage, or cross contamination. Operator was provided with a basic understanding of these problems along with this report. Please contact Program Educator Nadya Vera at 503-846-8722 to schedule a free food safety demonstration. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Operator did not discard his gloves and wash hands when working with dirty dishes and moving to handle containers and food in the kitchen. Operator instructed to discard his gloves and wash hands as required. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Paper towels not located at the hand washing station on the cook line. This was a note on your last inspection. Points will now be deducted for this problem. 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.
Prep cooler tofu 39F, domestic cooler milk 43F. Freezer 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.
Rice 180F.
- Information: Dishwashing Methods:
Chemnical dishwasher 125F with 50 ppm chlorine. Test paper ok.
- 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.
- 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: This facility marginally complies with food safety standards. If this facility receives a score of less than 70 on the next complete inspection a 'Failed to Comply' notice will be posted.
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11/17/2015 | Semi Annual Food | 74 |
- 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 large three door upright cooler is holding foods at 47F-50F. This refrigerator is mostly for produce however some potentially hazardous foods inside were observed, Operator discarded the foods inside the unit that were held longer than 4 hours. Operator decided to use the cooler for produce and beverages only. 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:
One employee observed not washing hands in the correct hand washing sink. She was immediately directed to the correct hand washing station after discussion. 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.
Prep cooler bamboo shoots 39F. Domestic refrigerator rice 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.
Soup 180F. Rice 167F,
- Information: Dishwashing Methods:
Chemical dishwasher 125F 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:
There is a two compartment sink in the cooking area. This is a food preparation sink for washing produce and defrosting meat. The other single basin sink to the right of that is for hand washing. Please keep soap and paper towels at the single sink from now on.
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06/09/2015 | Semi Annual Food | 92 |
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