- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed table top can opener with built up debris in blade. Please ensure all equipment food-contact surfaces and utensils shall be clean to sight and touch. CORRECTION: PIC removed can opener to be washed, rinsed and sanitized. THIS IS A REPEAT VIOLATION
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically:
Observed five flying pests in back prep area. Please ensure the premises is maintained free of insects, rodents, and other pests. Their presence shall be eliminated by routinely inspecting incoming shipments of food and supplies, routinely inspecting the premises for evidence of pests, and eliminating harborage conditions. CORRECTION: PIC has control measures in place and is preparing for the pest season.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Observed two out of four rice maker handles are broken and missing. Please ensure all equipment and components are in good repair and maintained accordance with manufacturer's specifications.
- 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.
Grill prep top Left to Right Prep top #1: Cut cucumber 40°F, Coleslaw 39°F, Dressing 39°F Prep top#2: Raw chicken 43°F, Raw beef 38°F, Raw shrimp 39°F, Raw scallops 39°F. Reach in: Raw chicken 38°F Prep top #3: Cut onions 41°F, Mushrooms 40°F Prep top #4: Batter 48°F (not a potentially hazardous food) Prep top #5: Dressing 40°F, Cooked broccoli 40°F. Reach in: Milk 39°F One door reach in cooler ambient air temperature 41°F Bar one door reach in ambient air temperature 39°F, Milk 40°F Walk in cooler ambient air temperature 31°F. Raw beef 36°F, Lemon 37°F Two door reach in cooler: All items frozen One door reach in cooler: All items frozen Sushi rice: 55°F (Date/time marked 11:00am-3:00pm)
- 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.
Hot holding: Egg drop soup 190°F, Won ton broth 145°F, Sweet and sour soup 181, Rice maker: Brown rice 155°F Hot holding cabinet ambient air temperature 140°F
- Information: Dishwashing Methods:
High temperature dish machine 163°F Grill service side sanitizer bucket 150ppm Ammonium Chloride Bar three compartment sink for wash, rinse and sanitize. Bar sink sanitizer 200ppm Ammonium Chloride. Test kit available.
- Information: This establishment has been cited for the same priority/priority foundation violation on two or more consecutive semi-annual inspections, creating a significantly increased risk for foodborne illness. Observation of this violation again at the next semi-annual inspection could result in enforcement action including facility closure or a court citation.
- 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.'
|
03/23/2016 | Semi Annual Food | 94 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
1. Observed chicken meat grinder tool with dried on food debris in the inner surfaces. 2. Observed bin of utensils with food debris in the bottom of the container. All items sent to be washed, rinsed and sanitized. 3. Observed upright, food processing, moisture removing press with grime and food debris on surfaces. Please disassemble and clean as shown at inspection. 4. Bottom of freezer needs to be cleaned to remove food spills. 5. Food scale needs to be cleaned and sanitized to remove food residues. All items were sent to the dishwasher or were cleaned in place using a three step method.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed large ice-cream container in freezer with no lid.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed scoop handle in dry storage mustard. Please keep all handles up and out of food.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
1. Observed red handle tongs on wait staff side prep line. 2. Observed hand held vegetable slicer with food debris.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
1. Rice warmer handle repair. 2. Repair soap dispenser at bar hand sink. 3. Repair handles of 2 door glass reach in with vegetables inside. 4. Tighten pre was sprayer spring to raise handle out of sink.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1. Bar hand sink and dump sink have handles that need to be deep cleaned to remove films and grime. 2. All dust bins need to be deep cleaned to remove food debris and garbage waste.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Back mop sink near office leaking. 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:
1. Observed used paint roller in hand sink in dish washing area. 2. Observed spoon in hand sink in back area. 3. Observed cutting board blocking hand sink on cook line. All objects were removed after discussion with operator. Do not block these sinks. 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 line: Strawberries 39F, bamboo shoots 43F, green peppers 43F, watercress 41F, Shrimp 39F, white fish 39F, egg roll 40F, chicken 30F, batter 40F, Tomato 40F Walk in: Scallops 33F, Bar: half and half in drawer 41F, reach in Milk 34F
- 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.
Prep table Fried rice 145F, Sauce 206F
- Information: Dishwashing Methods:
High temperature dishwasher 165F, sanitizer wiping towels 200 ppm. Bar sanitizer at three sink 400 ppm. 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: 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.'
- Information: Notes/Recommendations:
Please separate chemicals to lower shelf storage and chopsticks to upper shelf at wait line under drink station.
|
09/24/2015 | Semi Annual Food | 94 |
Restaurant representatives - add corrected or new information about P.F. Chang's China Bistro, 7463 Sw Bridgeport Road, Tigard, OR 97224 »