- 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:
The following food items in top section of prep cooler observed above 41F : Thin-sliced raw beef=50F, sausage and cooked beef and chicken 5F. The operator states the products were placed in top section food pan at 10:30am. The products were placed to of ice filled Ziploc bags to keep them under temperature control.
- 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:
facility is serving House Special Beef Noodle Soup which has thin slices of raw beef placed in hot soup before serving. No consumer advisory noted on the menu for this item. The owner states they are discontinuing the soup with raw beef and replacing that with fully cooked beef strips and ingredients. A copy of consumer advisory guide was given to the owner at the time of 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: 41F kitchen prep cooler: 42F glass-door cooler: 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: 165F, shrimp off the grill 165F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 127F 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/
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02/17/2016 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(B)(1,3,4)(C)(1,4,5) *PRIORITY* The use of time as a public health control is not properly applied, specifically:
Observed bean sprouts stored in the 2-door reach-in cooler at the prep sink with measured internal temperatures of 70-71 F. The sprouts were out during lunch according to the PIC. **CORRECTION** The sprouts were discarded. Do not place foods that have been time marked for discard back into temperature control. Once the foods have been marked for discard, they must be discarded.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
The wooden butcher block top at the dish machine is deeply scarred and has separated some. *CORRECTIVE ACTION* Please repair or remove this counter so that it is easily cleanable.
- 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:
Observed food worker to rinse tongs in the hand sink at the stove. Observed food worker to rinse oil container at the front hand sink near the ice machine. **Use hand sinks for handwashing only to prevent possible cross contamination.
- 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-- 38-41 F (shrimp, tofu, sprouts, soup) 2-door reach-in cooler at prep sink-- 38 F prep cooler at stove-- 35-41 F (beef, cooked beef) 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 temperature: egg roll out of fryer 198 F. Hot holding temperatures: rice warmer 148 F.
- Information: Dishwashing Methods:
3-compartment sink available. Automatic low temperature dish machine: wash 121 F/100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 50 ppm chlorine detected.
- 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.'
- Information: Notes/Recommendations:
Good hand washing observed.
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08/12/2015 | Semi Annual Food | 92 |
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