- 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:
Chicken in the steam table observed at 98F. The unit was not on and was observed set too low. Operator reheated the chicken to 165F after discussion and turned the steam table to a setting that will keep the chicken above 135F. The food was not out of temperature control for longer than 4 hours. Pot stickers observed at 65F on the prep table. Operator is keeping small portions on the counter for use. Discontinue this practice and keep the pot stickers in the prep cooler below 41F.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Partially cooked chicken observed covered while cooling. Operator uncovered the chicken after discussion. The food was not out of temperature control for longer than 4 hours. I highly recommend ice be used for cooling to help bring the chicken temperature down before placing this in the refrigerator. This refrigerator is not rated for hot foods. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Utensils observed stored in bulk sugar and salt with handles down touching food. Please keep handles up.
- 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.
Produce cooler 39F. Meats in 3 door fridge prep 40F, prep top 33F.
- 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.
See violation.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Test paper ok. Chorine sanitizer 50 ppm bleach.
- 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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02/03/2016 | Semi Annual Food | 92 |
- 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:
Partially cooked chicken observed at 119F sitting on the counter without temperature control or time marking. You do not have adequate refrigeration for cooling this food. You must either time mark this food for discard in 4 hours or you must cool the food in an ice bath. Operator fully cooked the chicken for use and storage in a hot steam table. The food was not out of temperature for longer than 4 hours. 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 knowledge with regards to pest control in this facility. Operator was provided with a basic understanding of pest management, harborage, cleaning, and prevention along with this report. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The premises is not maintained free of insects, rodents, and other pests, specifically:
I have observed cockroaches in this facility today in most traps used by the restaurant. I did not observe any food contamination and foods were observed in sealed containers with tight fitting lids and refrigeration units seemed clean inside. Most cockroaches observed either in traps or dead under equipment or other hard to reach areas. Operator has a professional pest control company (Terminex) and they are coming monthly. Operator indicates she observed cockroaches in cardboard boxes back in December from a food delivery and has been having problems ever since. Terminex has been recommending more cleaning and degreasing according to their invoices. I would agree the facility needs more cleaning to reduce harborage (see additional violations for this). Out of an abundance of caution the operator immediately and voluntarily closed her restaurant to begin the process of cleaning and degreasing. She also agreed to call Terminex for an addition treatment after the facility is thoroughly cleaned and to increase the treatment frequency to every 14 days until this problem is completely resolved. Operator agreed to protect food from contamination during the cleaning and treatment processes which was observed at inspection. A professional restaurant cleaning company arrived before I left This violation will be reinspected. You may re-open the facility without a reinspection from our office however I will be back to check this facility again within 14 days. Be advised your facility can be closed for an uncorrected priority violation if this problem is found on your reinspection. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.112 Dead or trapped birds, insects, rodents or other pests are not removed from the establishment at a proper frequency, specifically:
Observed many old pest traps in this facility with mostly dead cockroaches inside them. Please remove and clean up all dead pests and the old traps. You may keep and date the newer traps as you find them. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-307.11 Food is not protected from miscellaneous sources of contamination, specifically:
Operator is placing pest traps above utensils, plates, and dry foods. All traps with the potential to contaminate food, utensils, and equipment were relocated after discussion to lower areas. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
This facility has many pieces of equipment that need degreasing such as the outside of the grill and char broiler. All outside surfaces of refrigeration need cleaning as well as the dishwasher, three compartment sink, prep tables and equipment surfaces in hard to reach areas.
- 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 floors and walls need degreasing especially under the grill and behind and under equipment to reduce pest harborage. Clean all areas described at inspection. Remove all grease from floor/wall junctures. Clean the floor sinks and pipes under the three compartment sink. Clean the mop sink and under tables and refrigeration until there are no crumbs, grease, black grime, or food debris.
- 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:
One handwashing station in the back near the mop sink was blocked by a large bus tray that was placed inside it. Operator removed this tray after discussion.
- 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 39F, upright produce cooler 40F, single door glass cooler eggs 42F.
- 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.
Chicken 165F. Rice 145F.
- 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: *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.'
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08/28/2015 | Semi Annual Food | 86 |
Restaurant representatives - add corrected or new information about Zen Teriyaki, 11923 Sw Canyon Rd, Beaverton, OR 97005 »