- 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 shell eggs over carrots and raw shrimp over noodles, in the walk-in fridge. Do not store raw animal product over ready to eat foods like vegetables and pasta. A piece of raw beef was observed having fallen in a container of cooked chicken. If this is a problem, store these items farther apart. Chicken will be cooked to at least 155 F until insert pan is empty. CORRECTION: Foods rearranged
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.110 *PRIORITY FOUNDATION* The temperature for the wash solution of spray type dishwashers is not adequate, specifically:
The dishwasher would only run to 114 F after five runs. Adjust dishwasher so that water temperature hits at least 120 F.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed an employee handle raw chicken and then wipe hands on cloth. The same employee was also observed handling raw chicken with a gloved hand and then continuing to work without changing glove. Another employee was observed touching a piece of raw beef and then continuing to work. Employees must wash hands after handling raw meat. If they were wearing gloves, they must remove soiled glove, wash hands, and then place on a new glove. CORRECTION: Employees directed to wash hands properly
- 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 at 38-41 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- 159-167 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 300 ppm quat Dishwasher ran at 114 F with 50 ppm chlorine (see violation) 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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02/16/2016 | Semi Annual Food | 87 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Multiple dates are observed on food containers. Remove dates when washing containers and before putting in a new batch of food. Having multiple date labels on the container is too confusing for date monitoring.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-501.115 The storage area or enclosure for refuse, recyclables or returnables is not maintained free of unnecessary items, specifically:
Outdoor garbage and grease storage areas are heavily soiled with grease, food and other general debris. The receptacles are not covered and many are overflowing. This area needs to be deep cleaned. The garbage, recycling and grease receptacles need to be picked up or pumped at a higher frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
The hot water for the cook line handsink does not turn on. Please repair.
- 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:
The back handwashing sink, in the prep area, is blocked by a large pot of curry mixture. An employee was observed washing their hands at 3 comp sink instead. Do not use the handwashing sink for food preparation.
- 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 at 38-42 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.
Rice warmers- 160 F Peanut sauce- 150 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 300 ppm quat Dishwasher ran at 120 F with 100 ppm chlorine
- 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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09/08/2015 | Semi Annual Food | 91 |
Restaurant representatives - add corrected or new information about Zab Thai Cooking, 530 Sw 205th Av #800, Beaverton, OR 97006 »