- Rule Violation and Requirement: VIOLATION OF SECTION 3-603.11 *PRIORITY FOUNDATION* A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information, specifically:
Please add a consumer advisory to dishes served completely uncooked at the table where consumers cook raw meat themselves. Please follow directions below and call me if you have questions 503-846-4934. The disclosure and reminder can consist of stickers posted on menus with information needed.
- 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 was observed with a final rinse of 101F. This needs to be at least 120F. Please adjust water heater to be 120F such that the dishwasher can receive hotter water. Operator began this process after discussion. This will be checked at the next inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
There is a large broken hold in a plumbing vent under the handwashing station. This needs a professional repair. Vents that are broken can allow sewer gas into the facility which can be dangerous. This will be checked at the next inspection and will be a point deduction if observed again. Do not use tape to fix this problem. Repair in a professional manner.
- 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 facility needs cleaning to remove food debris and other discarded items on the floor of the kitchen. The is an extreme amount of grime under the cooks sink with pots in it and under the three compartment sink and dishwasher. Deep clean all areas using hot water, and degreaser and a scrub brush.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.12 *PRIORITY* Food employees do not use the proper cleaning procedure for washing their hands, specifically:
Operator is not using soap when washing hands after touching raw meat. Operator was asked to wash hands again with soap during discussion. Please read below:
- 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 43F, tofu 43F, prep table no PHF and 46F, freezers ok.
- 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 foods 200+F.
- Information: Dishwashing Methods:
Chemical dishwasher 101F with 50 ppm chlorine. Test paper ok.
- 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: *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: *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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12/15/2015 | Semi Annual Food | 89 |
- 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:
The kitchen has too many house flies present. Operator turned on a fly catching light that has sticky paper. Please provide additional fly paper near the back of the facility not over food prep stations. Operator agreed to this today. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Fish in the freezer needs a container. I do not recommend plastic grocery bags as containers.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Rice scoop needs more ice to keep it cold. Please use handled scoops in bulk storage foods.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Pipes under three compartment sink and rack next to the grill need cleaning to remove grease deposits. The pre-wash sprayer wand is greasy. Please clean more often.
- 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.
Glass door beverage cooler with raw meat 43F, two door glass cooler 40F, wait cooler salads 38F.
- 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 180F.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Test paper ok.
- 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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06/23/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Nak Won Korean Restaurant, 4600 Sw Watson Avenue, Beaverton, OR 97005 »