- 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.
Today, the following violations have been corrected: !) Container of half & half is date-marked once the container is opened. 2) Garlic in oil is kept in prep cooler pan at 42F 3) Can opener and knives are clean. 4) Beef, pork and chicken are being hot held on side of grill in holding pans at 155F.
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03/01/2016 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Dry old food observed on can opener blade. Can opener was taken to dishwashing area to be cleaned and sanitized.
- 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:
Grilled chicken , beef, and pork cooked about 20 minutes earlier observed being hot held in a pan at room temperature . Product temperature had dropped to 120F. The manager states their steam table is not working and she is trying to keep the food hot by replacing the hot water frequently. This hot holding system does not work because the hot water from faucet is below 135F and not capable of keeping the temperature at or above 135F at all times. Corrected during inspection: Beef , chicken, and pork reheated on grill to 179F and now holding in heating pan on the grill at above 135F. Garlic in oil observed at 69 F since 10Am . Leftover product was discarded at the time of inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Open quart of half & half observed not date-marked once the container was opened. Corrected : Open container of half & half was date-marked to indicate the date it was first opened.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Observed frozen chicken thawing in standing water. Corrected : Cold water was turned on to replace standing water.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-203.12 *PRIORITY FOUNDATION* Ambient air or water temperature measuring devices are not easily readable or not accurate or properly scaled, specifically:
The in place thermometer in prep cooler is inaccurately reading 70F while the actual ambient air temperature is 40F. The manager will replace the thermometer as soon as possible.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Wiping cloth solution in back kitchen had no detectable sanitizer (0ppm). Fresh chlorine sanitizer prepared at the time of inspection and tested 50 ppm .
- 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= 41F Front prep cooler: 40F, and 39F, shrimp, sautéed green onions, bean sprout, minced garlic, Tall fridge: 38F, half and half
- 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.
Soup cooking 210F, soup reached to 212F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 121 F with 100 ppm chlorine.
- 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: 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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02/08/2016 | Semi Annual Food | 81 |
- 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:
Sautéed green onions held at room temperature checked 80F. Product was prepared about 30 minutes earlier and was allowed to place on ice at the time of inspection.
- 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:
Dishwasher final rinse temperature reached 107F. Water heater was turned up at the time of inspection and recheck showed water temperature at 121F.
- 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: 40F Tall fridge#2: 39F half & half Front prep cooler #1: 40F, shrimp, lettuce, rice noodle Cookline prep cooler: 39F, pork, beef, tofu, garlic, beef
- 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.
Fried rice 158F, Rinse noodle 145F, Steamed rice 148F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 121F with 50 ppm chlorine.
- 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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10/29/2015 | Semi Annual Food | 92 |
- 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.
>On the last inspection, food workers were washing and rinsing dishes and skipping the critical sanitize step. *Today, no dishes were washed during the visit. However, the PIC and food workers properly explained the dish washing process. This violation has been corrected. >On the last inspection, food workers were washing hands in the rinse sink at the cook line. *Today, food workers were observed to wash hands in the designated hand sink at the front counter. Good hand washing was observed. This violation has been corrected. >On the last inspection, there were no paper towels at two of the designated hand sinks. *Today, all hand sinks were fully stocked and accessible. This violation has been corrected. >On the last inspection, food workers were not properly using time as a public health control for hot foods used in working amounts at the grill. *Today, the PIC explained the process for time marking and rapid cooling. Proper time marking was observed. This violation has been corrected. >On the last inspection, the automatic chemical sanitizing dish machine was not reaching the required minimum 120*F wash water. *Today, the temperature only reached 111*F. The PIC stated that the owner has ordered a new hot water heater and is scheduled to be installed soon. A recheck will be made at the next semiannual inspection.
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05/19/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-702.11 *PRIORITY* Food-contact surfaces of equipment and utensils are not sanitized after cleaning, specifically:
Observed food worker to wash and rinse dirty utensils with soap and water in the front rinse sink and then put away as clean without the critical sanitize step. **CORRECTION** The utensils were sanitized upon request for ten (10) seconds in chlorine sanitizer.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically:
Observed cooked beef (114 F) and cooked tofu (119 F) sitting next to the prep cooler with no active temperature control. The PIC stated that the facility is using time as a public health control for these foods. However, no there were no marks on the container and no procedure was available for review. **CORRECTION** The foods were marked for the time that they were cooked upon request. Please develop a written procedure for using time to control pathogen growth in cooked foods.
- 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 maximum temperature of the wash water on the automatic chemical sanitizing dish machine reached only 109 F after several cycles. ** Adjust the wash water temperature to deliver a minimum of 120 F wash water at all times.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.15 *PRIORITY FOUNDATION* Food employees are not washing their hands in an approved handwashing sink, specifically:
Observed food worker to wash hands with soap and water in the rinse sink at the grill. **CORRECTION** Food worker was instructed to wash hands in the designated hand sink only to prevent possible cross contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
There were no paper towels at the hand sink in the back and a the hand sink in the men's restroom. **CORRECTION** Paper towels were immediately provided at both hand sinks upon request. Keep hand sinks fully stocked at all times.
- 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-- 40-41 F (lettuce, sprouts, peanut sauce, curry sauce, noodles) Prep cooler at grill-- 41-43 F (raw pork, partially cooked chicken, shrimp, tofu) Prep cooler at front counter 41-43 F (shrimp, sprouts, lettuce) Norlake 1-door reach-in cooler at front counter-- 41 F (peanut sauce, half & half). Walk-in freezer holding things frozen.
- 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.
Cooking temperatures: pork off grill 160-181 F. Hot holding temperatures: hot well at front counter (chicken 142 F, pork 150 F, spring rolls 138 F); rice warmer 158 F; noodle warmer 134 F.
- Information: Dishwashing Methods:
Three compartment sink available. Automatic low temperature dish machine: wash 107 F (see violation 46N)/50 ppm chlorine detected in final rinse. Wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- 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: 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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05/11/2015 | Semi Annual Food | 83 |
Restaurant representatives - add corrected or new information about Bambuza Vietnam Kitchen, 9009 Sw Hall Blvd #145, Tigard, OR 97223 »