- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Curry that was made yesterday was at 49 F. This item did not cool down properly. Manager stated that they just stick it inside the walk in for cooling. It was suggested that this facility use ice baths for cooling down cooked items. Check temperature to ensure food has cooled down to 41 F before removing from ice bath. CORRECTION: Curry discarded
- 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:
This facility is reusing a Styrofoam container to store basil in the walk-in. Do not reuse these Styrofoam containers to store food. They are not cleanable.
- 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:
Improper employee beverages were observed in a few areas of this facility. Employee beverages must have a lid with either a straw or handle. Educate all employees on proper drink cups.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.13 The floor and wall junctures are not coved, closed or sealed, or graded drains are not provided where floors are cleaned by water flush methods, specifically:
The cove base is coming off the wall underneath the dishwasher. Please repair.
- 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 37-42 F Food on ice at adequate temperatures
- 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.
Steam table- curries at 192-201 F Rice warmer- 169 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 50 ppm chlorine Dishwasher ran at 127 F with 100 ppm chlorine Handwashing sinks stocked. Good glove and utensil use
- 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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03/24/2016 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-403.11 *PRIORITY* Potentially hazardous food is improperly reheated for hot holding, specifically:
A few curries were not reheated properly before being placed into the warming unit. Three curries were sitting in the steam table at 107-122 F. Heat curry to 165 F before placing them inside the warmer. CORRECTION: Curries put back onto stove for reheating.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
WD-40 is stored over a shelf of containers of chicken flavoring. Do not store chemicals with food or beverages. CORRECTION: Moved during inspection
- 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 38-42 F Noodles and bean sprouts time marked
- 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.
Steam table holding most curries at 145-155 F ( see violation)
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Dishwasher ran at 118 F with 200 ppm chlorine Handwashing sinks stocked. Glove use and hair nets- good
- 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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11/23/2015 | Semi Annual Food | 90 |
- 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.
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06/29/2015 | 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:
Dishwasher observed not dispensing sanitizer in final rinse. Chlorine supply bucket is full and sanitizer pump operates however , no chlorine is detectable in final rinse. Please sanitize dishes as described below and have dishwasher serviced as soon as possible within 14 days. Implement the following approved alternative procedure for dishwashing immediately: Provide a bin or sink after machine processing with a minimum 50 ppm chlorine sanitizing solution or other approved sanitizer.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Knives and scissors observed stored with food debris left on them. **Knives and scissors were taken to dishwashing area to be washed and sanitized.
- 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: 40F Line prep cooler: 39F-41F, beef, chicken, tofu Line mini fridge : 41.5F Front bar fridge: 41F, half &half
- 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.
Steam table: 147F, red curry, yellow curry, cream curry Steamed rice 155F, pad Thai cooking temp=175F
- Information: Dishwashing Methods:
Dishwasher rinse temperature at 130F with (0)ppm chlorine.* See violation14DA
- 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: 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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06/17/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about Thailand Restaurant, 15915 Nw Schendel Avenue, Suite #103, Beaverton, OR 97006 »