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FACILITY NAME: Van Hanh Food to Go and Vegetarian Restaurant
2 Inspection Records
 
Inspection# Type Date Final Score
7905909   FoodSvcSemi   12/05/2014   95  
Law/Rule Rule Violations Violation Comments  
3-302.11(A)(1,2)   VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:   VEGETABLES, BAGGED RAW RICE, EDIBLE FUNGUS STORED ON OPEN BACK PATIO    
  Corrective Text Corrective Comments  
  REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level.   HAD ALL ITEMS PLACED INSIDE BUILDING & EDUCATED FOR CORRECTION    
Law/Rule Rule Violations Violation Comments  
3-305.11   VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:   MANY ITEMS STORED ON FLOOR OF STORE ROOM UPSTAIRS; RICE COOKER ON A COUPLE 2 X 4s ON THE FLOOR OF THE KITCHEN    
  Corrective Text Corrective Comments  
  REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) In a clean, dry location; 2) Where it is not exposed to splash, dust or other contamination; or 3) At least 6 inches above the floor.   EDUCATED TO GET SHELVING & GET FOODS OFF OF THE FLOOR; MOVED RICE COOKER TO COUNTER DURING INSPECTION    
Law/Rule Rule Violations Violation Comments  
6-101.11   VIOLATION OF SECTION 6-101.11 Floors, walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, or floors are improperly carpeted, specifically:   FOOD STORED UPSTAIRS IN CARPETED ROOM, NO SHELVING, ON FLOORS    
  Corrective Text Corrective Comments  
  REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable floors, wall and ceiling surfaces shall be provided. Provide nonabsorbent floor, wall and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage areas, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture. Provide closely woven and easily cleanable carpet in carpeted areas.   THIS COULD LEAD TO ROACH INFESTATIONS; PLEASE REMOVE CARPETING & PUT IN SHELVING FOR PROPER FOOD STORAGE    





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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