- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
The main dishwasher ran out of sanitizer during inspection of the machine. After using sanitizer test paper, the machine was found with 50 ppm chlorine at the final rinse after discussion. The machine should be tested daily using sanitizer test paper. Please read below:
- 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:
Rice on the counter observed at 110F. No time mark was observed. The rice was being used just for lunch rush and not longer than 20 minutes. Operator instructed to use a time mark or keep the rice in the walk in refrigerator or rice cooker. Tofu observed at 60F and cooked shrimp observed at 70F on a rolling cart. Operator discarded the tofu and sent the shrimp to a refrigerator to hold below 41F. Please read below:
- 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:
Gaskets on the large two door produce cooler outside the walk in unit has torn gaskets. Please repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Racks in the walk in cooler are in need of a deep cleaning to remove food spills and food debris.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Two inappropriate employee drink cups observed in the kitchen. Operator discarded the cups after 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.
Cooks prep cooler chicken and tofu 39F, 2nd cooks prep on the right 40F. Two door large reach in cooler with produce and ginger 39F. Walk in cooler chicken 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.
Rice 160F.
- Information: Dishwashing Methods:
Bar dishwasher 50 ppm chlorine. Test paper ok. Main dishwasher 50 ppm chlorine.. Both dishwashers are over 120F hot water temp.
- 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 be aware, your two compartment sink has a direct connection with the sewer. This cannot be a food prep sink. You may reroute the drain to the floor sink next to it if you wish. The drain cannot enter the flood rim of the floor sink. The actual food prep sink cannot be used for dishes in the meantime as was observed today. This will be checked at the next inspection. In addition, points will be deducted if the current food preparation sink is being used for dirty dishes. Take care dishes to be washed including pots to the dishwasher.
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11/17/2015 | Semi Annual Food | 87 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Wiping towels do not have 50 ppm chlorine residue. Keep towels in sanitizer and use test paper to check the sanitizer often.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Please clean and degrease racks in the dry storage areas to remove grease and grime.
- 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:
One employee was observed washing hands with gloves on and without soap. He was instructed to wash hands properly by discarding his gloves and washing hands with soap. Please train all employees to do this. Please read below:
- 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:
The hand washing sink on the right in the kitchen was being used to store a large pot that was dirty. Never block a hand sink with pots, food, or utensils. Operator sent the pot to the dishwasher. 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 tofu 39F, 2nd prep 40F. Walk-in cooler chicken and tomatoes 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 cooked to above 165F in woks. Rice and soups above 135F.
- Information: Dishwashing Methods:
Chemical dishwashers above 120F with 50 ppm chlorine each.
- 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:
There is a mistake in my notes from the previous inspection with regards to which sink in the bar is used to wash hands. Please keep soap and paper towels on the right and do not use a strainer in the sink that is only for hand washing. This is the sink on the right. Operator is using a 5 gallon bucket on the floor and a strainer over it as a dump sink. This is fine if you maintain it.
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05/06/2015 | Semi Annual Food | 92 |
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