- 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:
Cooked noodles, cooked meats and sauces are stored under the raw meat inserts in the meat prep top on the cookline. Do not store anything below raw meat inserts other than raw chicken. CORRECTION: Food rearranged
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Eye drops were observed stored on the cookline. Do not store medicines or chemicals with the food or dishes. CORRECTION: Eye drops moved
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
The plug well for the dishwasher is soiled with grease and food debris. Keep clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The shelving racks in the walk in are soiled with growth and grease debris. Keep clean.
- 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 36-40 F
- 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 warmers- 160-164 F Steam table- 160-180 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 100 ppm chlorine Dishwasher ran at 118 F with 100 ppm chlorine Handwashing sinks stocked
- 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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03/22/2016 | Semi Annual Food | 85 |
- 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:
Noodles are stored under the raw meat inserts in the meat cookline prep top. Do not store cooked items, sauces, noodles, rice or produce underneath the raw meat inserts. CORRECTION: Food moved
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Rice utensils are storedin water at 74 F. Keep stored in icy water.
- 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
- 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- 135-150 F Rice warmers- 140-155 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Dishwasher ran at 121 F with 100 ppm chlorine Handwashing sinks stocked
- 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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11/10/2015 | Semi Annual Food | 95 |
- 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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05/13/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Scissors and knives observed not washed and sanitized before storing them. ** knives , scissors, and magnetic knife holder were cleaned and sanitized at the time of inspection.
- 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:
Soda gun holder is soiled with solid soda residue. Soda gun holder was cleaned during inspection.
- 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:
Line prep top for meat storage observed holding temperature at 49 F and food in this cooler including chicken =47 F, beef= 45 F, shrimp 47 F, and scallop= 44 F. ** Food for use in line cooler came from walk-in cooler at 40 F at 11am per owner. All perishable food were returned into line prep cooler for veggies and the owner called the refrigeration tech. Please be advised that this prep cooler may not be used to hold any perishable product until proven that it is capable of holding the food at or below 41 F at all times.
- 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:
employee water bottles are stored on shelf directly over the clean plates and utensils. ** Employee bottles were removed from the shelf and information sheet with pictures given to the owner today.
- 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: 40 F Mini fridge in kitchen: 41 F Cook line prep cooler for meat storage: 49 F( beef, chicken, shrimp scallops)*See 19A Cookline prep cooler for vegetable storage: 40 F Wait station fridge: 40 F
- 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.
Soups 150 F, Rice 160 F, Chicken cook temp176 F
- 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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04/27/2015 | Semi Annual Food | 89 |
Restaurant representatives - add corrected or new information about Wu's Kitchen, 15930 Sw Regatta Ln, Beaverton, OR 97006 »