- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Many pairs of tongs and utensils in drawers observed dirty and greasy. Operator took all utensils to the three compartment sink. Clean all drawers and keep utensils clean. Do not hang up dirty tongs on the cart being used for cooking.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Foods in the dry storage area need lids and bags that are open need sealed containers to keep them safe.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Rice paddle scoop is stored in static water. Keep this scoop on ice.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The equipment on the cook line is very greasy and dirty. The rolling carts used to hold cooking oil, utensils, and sauces was very dirty with black grime and grease. The carts and equipment need more frequent cleaning and degreasing.
- 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 floors under equipment, in corners, ceilings, and hard to reach areas behind equipment is dirty with thick grease. Please clean all areas as shown at inspection. Remove all grease, food debris, and grime. This problem will attract flies, ants, and cockroaches if not taken care of.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically:
Mop needs to be hung up and the mop sink needs cleaning.
- 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.
Large cooler with cooked noodles 39F.
- 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.
Chicken in hot holding 135F.
- 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: *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: 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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11/20/2015 | Semi Annual Food | 97 |
- 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:
I observed raw beef above lettuce in the three door cooler. Operator instructed to keep raw beef on the lower shelf to reduce the risk of cross contamination. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The internal surfaces of the three door freezer across the bottom of the unit is very dirty inside. Please clean and sanitize surfaces in the freezer. Operator began this process after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Operator is thawing raw meat in a bucket of water. Please use a method described below;
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The equipment on the cook line is very greasy and dirty. The rolling carts used to hold cooking oil, utensils, and sauces was very dirty with black grime and grease. The carts and equipment need more frequent cleaning and degreasing.
- 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 floors under equipment, in corners, ceilings, and hard to reach areas behind equipment is dirty with thick grease. Please clean all areas as shown at inspection. Remove all grease, food debris, and grime. This problem will attract flies, ants, and cockroaches if not taken care of.
- 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.
Three door prep cooler chicken 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.
Chicken in the steam table 135F.
- Information: Dishwashing Methods:
Three comaprtment sink 50 ppm chlorine.
- 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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06/04/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about Super Bowl Teriyaki, 12865 Sw Canyon Road, Beaverton, OR 97005 »