- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Open bags of bulk foods observed in dry storage. Please keep bags closed and tied with a clip or other method. Use large plastic food grade bins where possible.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Please repair hot water leak from faucet at the three compartment sink.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Mop not hung up after use. Please read below:
- 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 cooked mushrooms 39F. Walk in cooler onions 39F, chicken 34F.
- 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 beef 165F. Rice 170F.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Test paper ok. Wiping towels 100 ppm chlorine.
- 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: 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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03/04/2016 | Scored Reinsp | 100 |
- 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 meat in the walk in cooler in one bowl was being held over raw produce (peppers). Operator instructed to take the raw meat and place it with similar meats to reduce the risk of cross contamination. This has been a problem on multiple reports. The points have doubled and this will be re-inspected for compliance. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
1. The hood is dripping grease back to cooking surfaces as shown at inspection: 2. The three door preparation cooler is observed dirty inside with stuck on grease deposits in hard to reach areas. In addition, racks are soiled with food spills and old residues. Use a scrub brush to deep clean this unit as described in this violation. 3. Knives and utensils on the magnetic knife rack observed soiled with food particles and debris. 4. The slicer in the back prep area observed soiled with meat residues that are dried on. Old food deposits are also observed. A few parts of the slicer are not getting cleaned as well as easy to reach areas. Operator instructed to deep clean all areas and equipment using a three step method and a stiff bristle brush. (A three step method is WASH, RINSE, and SANITIZE).
- 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:
Operator has an inadequate ice bath for foods set on the counter, chicken observed at 63F on the top portions.. The ice only touches the bottom of the plastic food bins. Ice must be placed around the sides above the level of food in the bin to be effective at keeping foods below 41F. Operator sent the food to the walk in cooler after discussion and the food was not out of temperature control longer than 4 hours. Cooked mushrooms observed in the prep unit holding at 50F, operator added ice to this product after discussion. The food was not out of temperature control for longer than 4 hours. Unit observed holding other foods bellow 41F.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
There is a blue liquid in a spray bottle that is not labeled. This was a problem on the last inspection. Operator instructed all employees to label chemical bottles as needed. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Food observed in open bags in dry storage and in the walk in freezer. Use sealed containers to protect foods.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-103.11 *PRIORITY FOUNDATION* The water supply is not of sufficient capacity or does not provide adequate hot water, specifically:
The facility did not have adequate hot water during the inspection. Hot water throughout the duration of the inspection lasting over three hours did not reach over 84F. The chemical dishwasher was observed washing dishes at 74F. Operator states the high wind in the area keeps blowing out the pilot light, however, at times of very little wind the hot water heater was still not able to stay lit and provide hot water. Operator instructed to hire a professional plumber to check the hot water heater. After discussion with our departments licensing supervisor , it was agreed that you can continue to operate the facility with the current system however you must repair or replace the hot water tank as needed. Operator called a plumber during the inspection to service the tank. He stated he would be here today to repair or replace the unit.
- 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:
An inappropriate employee beverage observed on the cook line. Operator instructed to discard the drink and to use lids and straws or lids and handles on all employee drinks. Keeping drinks at the employee break area is also acceptable. Operator discarded the drink as requested.
- 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:
The kitchen is generally unclean in most areas. Floors and floor/wall junctures are dirty and show plenty of black grime build up, thick dust, grease residues, and old food debris. Please clean and degrease the entire kitchen especially around equipment castor wheels, legs, and under the three compartment sink. I highly recommend you hire a professional cleaning company to help you. 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:
I observed knives being cleaned in a designated handwashing station. This is not allowed. Operator instructed to send all items needing to be cleaned to the dishwasher instead. Please read below:
- 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 chicken 40F, walk in cooler produce 38F, butter 41F, chicken 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.
Beef and sauces 135F.
- Information: Dishwashing Methods:
Chemical dishwasher 74F 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: *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: *FAILED TO COMPLY* Your restaurant has received a sanitation score of less than 70, and will be posted with a notice stating that the restaurant 'FAILED TO COMPLY WITH THE ACCEPTABLE SANITATION STANDARDS.' This notice will remain in effect until the restaurant is closed or until a sanitation score of 70 or more is obtained during a complete inspection. Another inspection to determine compliance will be made within 30 days. On this inspection, a restaurant that again receives a score of less than 70 WILL BE CLOSED.
- 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: Notes/Recommendations:
I highly recommend you coordinate with out department to find a convenient time for your staff to attend a free food safety demonstration provided by our department.
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03/01/2016 | Semi Annual Food | 64 |
- 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/
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11/18/2015 | 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:
Observed raw pork stored under raw chicken in the walk in cooler. Operator put the chicken on the lower 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:
1. Knives on the magnetic knife rack are dirty with bits of food debris. 2. The hood is dripping grease back to the cooking surfaces. 3. The cooks three door reach in cooler is not clean inside with many areas soiled with food debris, crumbs, and bits of old food. 4. The slicer is dirty with old food debris in hard to reach areas. This is a repeat problem. Operator began the process of cleaning these items as discussed at inspection. 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 demonstrate adequate food safety knowledge with regards to handwashing, cross contamination, chemical labeling, and food contact surface sanitation requirements. More training is needed in this facility for staff. Please contact our program educator Nadya Vera 503-846-4749 for a free food safety demonstration.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Two containers of chemical observed without labels. Operator added a label after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The racks are areas around the TO- GO containers are dirty with old food debris and dust. Please clean more often. Racks in the walk in cooler are extremely soiled with old food debris and grime.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
The pre-wash sprayer wand broken and can be left below the flood rim of the sink. This could potentially create a cross connection with the sewer and potable water supply. Please repair. This will be checked again at your reinspection within 14 days.
- 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:
The kitchen is generally unclean in most areas. Floors and floor/wall junctures are dirty and show plenty of black grime build up, dust, grease residues, and old food debris. Please clean and degrease the entire kitchen especially around equipment castor wheels, legs, and under the three compartment sink. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.12 *PRIORITY* Food employees do not use the proper cleaning procedure for washing their hands, specifically:
Operator did not use soap when washing hands after cracking many raw eggs. This is a very serious violation. Please use soap every time and wash hands properly for 15 seconds while lathering and 5 seconds for rinsing. Operator washed his hands again after discussion. 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: *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.'
- 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.
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10/28/2015 | Semi Annual Food | 73 |
- 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 on the upper shelves in the reach in cooler and walk in cooler. In both cases, the eggs were lowered to the lower shelf to reduce the risk of cross contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The slicer in the back kitchen was not clean. Please keep this slicer clean using a three step method or remove dirty equipment from your restaurant to avoid point deductions. 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:
Deep fried chicken on the cook line with spring rolls were observed holding at 50-60F. Operator took everything to the reach in cooler or walk in cooler. The ice bath for these items were not adequate to keep the food below 41F. The food was not out of temperature for longer than 4 hours. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Handles for wok pans are permanently covered with wash cloth towels. This material is not easy to clean and non-absorbent. Use a different material or different pans so that your hands do not burn when using the pans. The permanent towels are dirty and un-usable which does not meet our rules. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Please clean fan guards in the walk in cooler.
- 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:
One employee drink cup observed on the cutting board was not approved. Please use lids and straws or lids and handles. Operator discarded after discussion.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Please repair cove base vinyl where needed in the kitchen.
- 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:
I observed one employee dump out ice from a raw chicken ice bath into a hand washing station. Never use a hand washing station for another purpose. Do not dump drinks, ice, food, or other litems in the hand washing station. Please read below:
- 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 chicken 40F. Walk in cooler produce 38F.
- 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.
Foods such as BBQ sauces 160F.
- 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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05/12/2015 | Semi Annual Food | 81 |
Restaurant representatives - add corrected or new information about Wok N Guys, 4655 Sw Griffith Dr, Ste 115, Beaverton, OR 97005 »