- 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:
1) The Hobbart freezer had raw beef over ready-to-eat carrots. 2) The walk-in cooler had chicken over raw beef and raw shrimp/seafood. CORRECTION: Operator immediately re-arranged foods according to proper cooking temperatures.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Both sanitizer buckets from the front and back of facility were found to be holding chlorine levels above 200 ppm per several test strips. CORRECTION: PIC was demonstrated how to properly prepare chlorine sanitizer buckets with sanitizer concentration between 50 and 100 ppm. New buckets held chlorine at 50 and 100 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.
3-door prep line cooler: Raw shrimp 38°F. Frigidaire freezer: All food items frozen. Walk-in cooler: Raw beef 38°F, egg batter 39°F. Hobart 3-door freezer: All food items frozen. True display cooler: Ambient air 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.
Wells hot holding units: Hot and sour soup 167°F. Rice hot holding unit: White rice 170°F.
- Information: Dishwashing Methods:
Low temperature dishwasher 115°F (See violation) with 100 ppm chlorine. Sanitizer buckets front and back of kitchen: Above 200 ppm chlorine per several test strips (See violation). Test strips and thermometers available.
- 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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11/04/2015 | Semi Annual Food | 90 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
The rice scoops are stored in a container of ice water, but are not submerged in the water to keep them below 41*F. Please add more ice water to the container to ensure the utensils remain submerged between uses.
- 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, 40*F; Walk-in, 39-41*F; freezer OK; Time marks approved for tempura chicken and pork.
- 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.
Steamed rice in warmers, 140-155F. Egg flower soup, 150F.
- Information: Dishwashing Methods:
Dishmachine reaches 125-130F with 50 ppm chlorine, OK. Wiping cloths contain 50 ppm chlorine, OK.
- 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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05/18/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Hot Plate, 14845 Sw Murray Scholls Dr #102, Beaverton, OR 97007 »