- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher final rinse at 173 F.
Wiping cloth bucket contains 100 ppm chlorine.
- Restriction and Storage, Medicines
Medicines are improperly stored or labeled, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Only those medicines that are necessary for the health of employees shall be allowed in a food establishment. Medicines that are in a food establishment for the employee's use shall be labeled and located to prevent the contamination food, equipment, utensils, linens, and single-service and single-use articles.
Post violation: Medicine and vitamins for personal use is stored on food shelf with food items.
** Medicine was removed from the food storage shelf.
Rule: Violation 41O, Critical Violation of OAR 7-207.11
- Ventilation Hoods, Drip Prevention
Ventilation hood systems are not designed to prevent drippage or drainage on to food-contact surfaces, specifically:
Correction: REQUIRED CORRECTION: Exhaust ventilation hood systems shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service and single-use articles.
Post violation: There is heavy accumulation of smoke and grease on hood filters.
Rule: Violation 15F, Not Critical Violation of OAR 4-204.11
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Yellow Curry and Tofu cooking temp= 200 F, Chicken Garlic Black Pepper= 205 F.
Hot holding: Steamed Rice= 152 F; Hot and Sour soup= 151 F
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Food Handler Certificate
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/
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Vegetable prep cooler= 41 F; Meat cooler= 40 F
Glass front refrigerator= 39 F
Beer refrigerator= 38 F
Milk and juice refrigerator= 41 F
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12/06/2010 | Semi Annual | 94 |
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Kitchen prep top for meat= 41 F
Kitchen prep top for vegetables= 40 F
Tall refrigerator for vegetables = 39 F
Tall white refrigerator for wine and beer= 41 F
Tall white refrigerator for perishable foods= 40 F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Cooking temps: Chicken Pad Thai = 178 F, Vegetables cooking 212 F
Hot hold temps: Rice= 175 F, Soup= 165 F
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher final rinse at 180 F. Good!
- Wiping Cloths, Use Limitation
Wiping cloths are not properly used or stored, specifically:
Correction: REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
Post violation: There is build up of food debris and grease deposits on inside surface of sanitizer bucket.
Rule: Violation 21A, Not Critical Violation of OAR 3-304.14
- Lighting, Intensity
Lighting is not adequate, specifically:
Correction: REQUIRED CORRECTION: The light intensity shall be at least 10 foot candles (110 lux) at a distance of 30 inches from the floor in the walk-in refrigeration units, dry food storage areas, and during periods of cleaning other areas. Provide at least 20 foot candles (220 lux) at a surface where food is provided for consumer self-service, including buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, inside equipment including reach-in and under counter refrigerators, and at a distance of 30 inches from the floor in areas used for handwashing, warewashing, equipment and utensil storage areas, and in toilet rooms. Provide at least 50 foot candles (540 lux) for areas where food employees are working with utensils and equipment where safety is a factor.
Post violation: there is not sufficient lighting in kitchen food prep area due to missing or not working fluorescent lights. Please replace the non functional lights.
Rule: Violation 38B, Not Critical Violation of OAR 6-303.11
- Nonfood-Contact Surface, Cleaning Freq
Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Post violation: Shelves in kitchen and top of microwave ovens are sticky and covered with dust.
Rule: Violation 23B, Not Critical Violation of OAR 4-602.13
- Cleaning, Frequency/Restrictions
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Correction: REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
Post violation: There is build up of food debris behind the cooking equipment and on the base of the kitchen wall.
Rule: Violation 42E, Not Critical Violation of OAR 6-501.12
- Floors, Walls, and Ceilings, Cleanability
Floors, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
Correction: REQUIRED CORRECTION: Floors, floor coverings, walls, wall coverings and ceilings shall be designed, constructed and installed so they are smooth and easily cleanable, except that anti-slip floor coverings or applications may be used for safety reasons.
Post violation: Ceiling in kitchen area needs to be cleaned off of cobweb and smoke deposits.
Rule: Violation 37B, Not Critical Violation of OAR 6-201.11
- Date Marking, 7-Day Limit
Ready-to-eat food is not properly date-marked, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food held for more than 24 hours under refrigeration must be marked with the date of preparation (or consumption). Any portion not consumed after 7 days must be discarded. Any such food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
Post violation: In use gallon of milk and 1/2 gallon of Half & Half found not dated to indicate the date these were first opened.
Rule: Violation 3H, Critical Violation of OAR 3-501.17
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Food Handler Certificate
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.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
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10/05/2009 | Semi Annual | 90 |
- Dishwashing Methods
Dishwashing Methods:
Post violation: Dishwasher final rinse temperature at 165 F.
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Kitchen prep top for meat= 40 F
Kitchen prep top for vegetables= 41F
Tall glass door refrigerator for vegetables = 40 F
Tall white refrigerator for wine and beer= 41 F
Tall white refrigerator for perishable foods= 41F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Cooking temp= Chicken curry=202 F; chicken pineapple= 212F
Steamed rice hot holding = 162 F, Soup= 145 F
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Garlic oil mixture on kitchen counter is being held out of temperature control and was detected at 66 F.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Lighting, Intensity
Lighting is not adequate, specifically:
Correction: REQUIRED CORRECTION: The light intensity shall be at least 10 foot candles (110 lux) at a distance of 30 inches from the floor in the walk-in refrigeration units, dry food storage areas, and during periods of cleaning other areas. Provide at least 20 foot candles (220 lux) at a surface where food is provided for consumer self-service, including buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, inside equipment including reach-in and under counter refrigerators, and at a distance of 30 inches from the floor in areas used for handwashing, warewashing, equipment and utensil storage areas, and in toilet rooms. Provide at least 50 foot candles (540 lux) for areas where food employees are working with utensils and equipment where safety is a factor.
Post violation: There is not sufficient lighting in kitchen . Some fluorescent lights are missing.
Rule: Violation 38B, Not Critical Violation of OAR 6-303.11
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Food Handler Certificate
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.
- Unnecessary Items and Litter
The establishment is not free of unnecessary items or litter, specifically:
Correction: REQUIRED CORRECTION: The premises shall be free of litter and unnecessary articles which are not pertinent to the current operation of the food establishment.
Post violation: Many empty boxes, old utensils and items that are no longer used are stored in the kitchen and storage areas.
Rule: Violation 42J, Not Critical Violation of OAR 6-501.114
- Repeat Violation
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Rule: Violation 99A, Not Critical Violation of OAR 333-157-0000 (1) (b)
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04/02/2010 | Semi Annual | 92 |
| No violation noted during this evaluation. | 03/19/2009 | Reinspection | |
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Soup- 170 F
Rice warmer- 158 F
- In-use Utensils
In-use food utensils are not properly stored, specifically:
Correction: REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of water held at a temperature of 140*F (60*C) or more, or 41°F (5°C) or below, if the container is cleaned as required.
Post violation: Rice scoops are stored in water at 67 F. Water used to store utensils must be kept at a temperature of below 41 F or above 140 F. The easiest way to accomplish this is with icy water.
Rule: Violation 10A, Not Critical Violation of OAR 3-304.12
- Dishwashing Methods
Dishwashing Methods:
Post violation: Wet wiping cloth solution 200 ppm chlorine
Dishwasher ran at 159.8 F
Handwashing sinks stocked
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Roper- half n half 41 F
True- onion 41 F
Turbo air inserts- noodles 41 F
Turbo air cooler- tofu 42 F
True inserts- chicken 41 F
True cooler- 39 F
- Light Bulbs, Protective Shielding
Lights are not properly shielded, specifically:
Correction: REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
Post violation: The light shield is missing from one of the lights in the kitchen. Replace.
Rule: Violation 38A, Not Critical Violation of OAR 6-202.11
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: Bean sprouts were found to be held at 50 F. The bean sprouts are in an insert on ice. The ice is not surrounding the entire container well enough to keep the food cold.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Critical Items
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days, or the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A reinspection to determine compliance will be made within 14 days.
Rule: Violation 990, Critical Violation of OAR 333-157-0030 (3)
- Equipment Food-Contact Surfaces Clean
Food-contact surfaces are not clean, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Post violation: The rack storing clean dishes above the sinks in the kitchen is soiled. Keep shelves storing dishes clean.
Ventilation hood has an accumulation of drippage. Keep the vent hood clean so that debris doesn't drop on food being cooked.
Rule: Violation 20G, Critical Violation of OAR 4-601.11
- Cleaning, Frequency/Restrictions
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Correction: REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
Post violation: The ceiling has an accumulation of dust in some spots of the kitchen. Keep the ceiling clean so that it dust or dirt doesn't drop on food or dishes.
Rule: Violation 42E, Not Critical Violation of OAR 6-501.12
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Blank
Note(s/Recommendations:
Post violation: Raw meats may not be stored in inserts that reside above other foods in a cooler below. Shift foods around to avoid contamination or install a barrier between the inserts and the rest of the cooler.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Food Handler Certificate
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.
|
03/05/2009 | Semi Annual | 87 |
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