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FACILITY NAME: Van Hanh Food to Go and Vegetarian Restaurant
2 Inspection Records
 
Inspection# Type Date Final Score
7905149   FoodSvcSemi   12/17/2013   92  
Law/Rule Rule Violations Violation Comments  
3-501.16   VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:   GLASS FRONT 2 DOOR REFRIG IN BACK ROOM HOLDING TOFU, SPROUTS, COOKED NOODLE DISH & LETTUCE @ 50F    
  Corrective Text Corrective Comments  
  REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less.   DISCARD ALL POTENTIALLY HAZARDOUS FOODS (PHF) AND DO NOT STORE THEM IN THIS REFRIG AT ALL (operator says this unit gets too cold & freezes items) FOR PERMANENT CORRECTION DO NOT USE THIS REFRIG FOR ANY PHF FOODS    
Law/Rule Rule Violations Violation Comments  
3-501.17   VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:   DATING FOODS FOR 8 DAYS INSTEAD OF 7    
  Corrective Text Corrective Comments  
  REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.   MUST ADD 6 TO MAKE DATE TO EQUAL 7 TOTAL DAYS. DO NOT ADD 7 TO MAKE DATE. CORRECTED WITH EDUCATION & REMARKING    
Law/Rule Rule Violations Violation Comments  
99T   *CORRECTED PRIORITY AND PRIORITY FOUNDATION DURING INSPECTION* Violations create a serious or imminent danger to public health. These violations require your immediate attention so that they are corrected, or a safe alternative procedure issued. During this inspection, you corrected all *PRIORITY AND PRIORITY FOUNDATION* violations that were observed, thereby protecting your customers and avoiding possible closure proceedings of your restaurant.      
  Corrective Text Corrective Comments  
       





Notes to Inspection Report

The 2009 Food Code adopted in Oregon in September 2012 addresses controls for risk factors identified by the Centers for Disease Control and Prevention as contributors to foodborne outbreaks. The five risk factors are:

  • Improper Holding Times and Temperatures
  • Contaminated Equipment / Cross Contamination
  • Poor Personal Hygiene
  • Foods from Unsafe Sources
  • Inadequate Cooking

Violations not directly related to foodborne outbreaks may be included in the report but do not result in point deductions. Restaurant inspections ensure the ability of the restaurant worker or manager to demonstrate food safety knowledge and practice.

Public health interventions focus on the ability of the restaurant worker or manager to demonstrate food safety knowledge, appropriate policies and procedures are in place, time and temperature is controlled correctly, and that hands are clean.

   


 

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