- 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/
|
12/08/2015 | Reinspect Food | |
- 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 was observed holding on top of seafood in the large two door cooler. Raw ground beef and raw sliced beef and pork observed in the same container in the two door upright cooler. From this point forward, keep raw meats on the bottom of the cooler in separated pans or containers and do not stack them to reduce confusion. Operator corrected this problem after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The hood is dripping grease from fire suppression pipes. The pipes themselves have a coating of grease on them. Hood filters look acceptable however the pipes cannot drip back to the cooking surfaces. In addition, knives and utensils in buckets and containers are still not be kept clean. Operator sent all utensils to the dishwasher. Please clean all fire suppression piping using a professional company or ask a professional how to keep them clean. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The premises is not maintained free of insects, rodents, and other pests, specifically:
Fruit flies are still being observed in the same amount in your facility near the dishwasher. There is a distinct odor of food decay also observed in this location. Find the source of the flies and purchase a drain brush 2-3 feet long with a brush 2-3' in diameter and clean all floor drains and floor sinks. Clean the dishwasher catch tray and box inside and out. After brushing , you may flush the drains with hot bleach water. Both operations must happen in order for flies to be reduced. Please read below:
- 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:
On the last inspection, there were items blocking the handwashing station near the dishwasher. Today, the preparation handwashing station is blocked by items in front of it. Operator removed a hand truck, a garbage can, and a nearby pot to free up this space. Please read below:
- 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: *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: Notes/Recommendations:
Remove fly paper to an area that will not contaminate foods and equipment.
|
11/25/2015 | Reinspect Food | |
- 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 and raw pork observed stored in contact with each other in separate packages. Raw meat cannot be stored in this manner. Operator separated the meats by putting raw chicken on the bottom shelf to reduce the risk of cross contamination. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The hood is dripping grease residues back to the cooking surfaces. Operator began the process of cleaning these drips up after discussion. Knives and utensils in a large food grade container observed soiled inside. Always keep bins of utensils clean. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The premises is not maintained free of insects, rodents, and other pests, specifically:
Large fruit flies observed on walls and near the dishwasher. Operator is not cleaning floor drains as discussed at previous inspections. Purchase a large drain brush with a 2-3' head and clean the drains with it. Follow up the drain brushing immediately with very hot bleach water. There is a distinct odor of decaying food near the dishwasher. Clean the dishwasher strainer inside and out with detergent and then rinse, then sanitizer. Call a professionals pest control operator.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Operator is storing food on the floor. Please elevate 6 inches.
- 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:
There was a package blocking a handwashing station in the back kitchen near the dishwasher. Operator removed the item after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.11 *PRIORITY FOUNDATION* Soap is not provided at a handwashing sink, specifically:
Operator does not have soap at the sink near the dishwasher. This was provided after disscsuion. Please read belwo:
- 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 43F, 2nd prep cooler chicken 41F, single door cooler 40F, large 2 door upright cooler produce 41F.
- 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 above 135F.
- Information: Dishwashing Methods:
Chemcial dishwasher 120F with 50 ppm chlorine.
- 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: *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in enforcement action, including issuance of a citation or restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- 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: 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.'
|
11/10/2015 | Semi Annual Food | 80 |
- 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.
|
07/20/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
The dishwasher in the back did not have sanitizer on hand while preparing raw chicken. She was wiping up cutting boards and counters contaminated with raw chicken juices without sanitizer. She was instructed to make up a solution of sanitizer and keep it on hand when sanitizing these areas.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
1. The bottom of the main freezer is very dirty with dried blood from leaking packages of raw meat and other crumbs and debris. 2. The cooks are placing knives between two refrigerators out of convenience. This area is dirty with old grease and food debris. We have talked about this in the past. Please discontinue this unsanitary practice. Use signs and written procedures if necessary. 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:
1. Raw chicken observed on the counter holding at 70F. Operator instructed to keep chicken under temperatures below 41F. 2. Tofu in one cooler observed at 56F. There is no explanation for this other than being left on the counter and then put away. 3. Cooked rice noodle observed on the counter at 65F. All items sent to a cooler to hold below 41F. Foods were not out of temperature control for longer than 4 hours. 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 comply with this rule due to multiple priority violations observed today. Operator was provided with a basic knowledge of these problems along with this report. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
I observed raw chicken in large 5 gallon buckets holding at 60F in the large two door reach in coolers in the back. These containers will not cool down properly to prevent bacterial growth. Shallow hotel pans are needed for proper cooling. In addition, do not use lids while cooling foods. Operator began these tasks after discussion. 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:
The dishwasher did not wash hands between handling dirty dishes and clean dishes. In addition, she did not wash hands after handling dirty dishes and working at a food prep station in the back of the kitchen. In both instances she was instructed to wash hands appropriately with soap and warm running water. The cook was observed washing a knife with the pre-wash sprayer wand and returning to work without washing hands. He was instructed to wash hands during discussion. One person observed bussing tables and handling dirty cups and plates did not wash hands afterward. He continued to pour drinks after seating a few customers. He was asked to wash hands as required. Please read below:
- 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:
The hand washing station at the grill was observed being used to hold dirty pots. This is the 2nd time I have observed the sink being used for another purpose. The points will double in this case and a reinspection will occur to ensure compliance with all priority violations.
- 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 coolers inside on the cook line are holding at 43F inside. Both units need to be checked for proper operation, clean condensers, and make sure the kitchen is not too hot. Keep lids closed as well.
- 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 170F, soup 140F.
- Information: Dishwashing Methods:
Chemical dishwasher 120F 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: *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in enforcement action, including issuance of a citation or restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- 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: 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.
|
06/10/2015 | Semi Annual Food | 70 |
Restaurant representatives - add corrected or new information about Thai Noodle Etc., 3205 Sw Cedar Hills Blvd, Suite 22, Beaverton, OR 97005 »