- 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:
Observed tubs of raw beef stored on walk-in shelf over fish. Food storage was reorganized and tubs of fish were moved up above raw beef.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed tubs of cooked noodle, pot stickers, and portioned desserts not datemarked. Corrected at the time of inspection: Undated products were datemarked to indicate production dates.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Tubs of noodles cooked about 45 minutes ago observed cooling in tightly covered tubs. Tub lids were partially removed to facilitate cold air penetration and speed up cooling process.
- 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 39F Dry storage room refrigerator: 37F, sauces, milk, cheese, soups Kitchen back up fridge: 40F, sweet & sour chicken, shrimp Kitchen prep cooler: 40F ,soup, cabbage, carrots Buffet: items held on ice: bean sprouts 42F, cheese 41F, olives 37F, cut tomato 40F, beets 40F
- 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 148F, Soups 168F, Egg Foo Young 153F, noodles 146F,Egg Roll 136F, Black Bean Chicken152F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature 133F 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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02/25/2016 | Semi Annual Food | 89 |
- 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:
Observed raw eggs stored on top shelf over sauces, and clean vegetables in kitchen prep cooler. Corrected: Reorganized the products and raw eggs was moved down to the bottom shelf 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:
Observed cooked and ready to eat chicken, and pork not date marked. The person in charge date marked these products with production date during inspection.
- 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: 36F, noodles, pork, beef, chicken Stainless commercial fridge in back kitchen: 37F, sauces, cheese Stainless commercial fridge in front kitchen: 39F, chicken, sauces Kitchen prep cooler: 39F, sauces, eggs, veggies Buffet: Mc & Ceese41F, dressing 40F, beans 41F
- 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.
beef cooking 200F Buffet items: pork Ribs 150F,Beef Broccoli 136F, Won Ton Soup 145F,General Tso's Chicken 156F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 138F 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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09/18/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about Panda Buffet, 11940 Sw Pacific Hwy, Tigard, OR 97223 »