- 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:
Observed raw chicken stored above garlic. Correction: Person in charge moved the garlic away from raw chicken during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed old dried food residue on interior shelves of food prep coolers. Correction: Person in charge cleaned and sanitized these surfaces during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed cooked rice and deep fried cauliflower cooling on a cart at room temperature and they temped at 77F and 73F respectively. Correction: Person in charge discarded these foods during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed dried food residues on exterior surfaces of prep coolers and food carts. Please clean.
- 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:
Observed opened employee water bottle on clean utensils' storage shelf. Correction: Person in charge moved employee beverage away from clean utensils and food prep areas during inspection.
- 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:
Observed dirt and debris on kitchen area walls and floors. Please clean.
- 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:
Observed plastic container stored on dishwasher area handwashing sink. Handwashing sink must be used for handwashing only.
- 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 cold holding unit are holding at 40F and lower
- 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.
All hot holding unit are holding at 136F and higher
- Information: Dishwashing Methods:
Chemical dishwashing machine is running at 119F and 50 ppm chlorine--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/
No food handlers cards available at this time
- 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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10/28/2015 | Semi Annual Food | 83 |
Restaurant representatives - add corrected or new information about Urban Masala, 2401 Ne Cornell Rd., #q, Hillsboro, OR 97124 »