- 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 eggs observed above produce such as tomatoes in one domestic refrigerator. Operator moved the eggs to the lower shelf after discussion to reduce the risk of cross contamination. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Please elevate onions in bag off the vinyl floor.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Handles of utensils observed covered in duct tape are not approved. Purchase different utensils with actual handles such that the handle is not hot to the touch such that duct tape does not have to be used.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Crates and shelves near the grill are soiled and need more cleaning. Please read below:
- 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:
I have observed several employee drinks without straws or handles. Operator instructed to keep employee drinks in designated areas or use appropriate cups. Operator added straws after discussion. Please read below:
- 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:
Floors under the grill area and walls surfaces are greasy and need more cleaning.
- 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 rice noodles 39F, glass door cooler chicken 39F, domestic produce refrigerator 40F, eggs 39F, milk and wine 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.
Rice 156F, noodles 139F.
- 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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08/27/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about Thai House Cuisine, 250 E Main St, Hillsboro, OR 97123 »