- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
accumulation of brownish material observed on inside surfaces of ice machine.
- 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:
Observed the 6-door refrigerator holding temperature at 44F. Food inside this refrigerator are between 44F-47F, including cabbage, chicken, tofu, and frozen chicken. All potentially hazardous products were moved to other refrigeration units at the time of inspection. Please be advised that this refrigeration unit may not be used to store any perishable food until it is evaluated and proven that it is capable of holding temperature at or below 41F at all times. A reinspection this refrigerator will be conducted within 14 days.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Hood filters observed saturated with grease.
- 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.
6-door Koch refrigerator: 45F,produce, tofu, chicken* See 19A Glass-door refrigerator: 41F Kitchen reach-in for curry and vegie:41F Kitchen prep top: 42F Wait station wine and dairy reach-in: 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.
Steamed rice: 164F soup 162F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 124F 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: 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.'
|
10/05/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Thong Thai Restaurant, 11705 Sw Pacific Hwy #c, Tigard, OR 97223 »