Services Departments Government

PHO THI

716 MAIN ST SUITE B
OREGON CITY, OR 97045

Restaurant inspection details

To view the specific food sanitation rules cited, visit Food Sanitation Rules - Tools for Operators.

12/16/2016

12/16/2016 Semi-Annual
Score: 95

Violations Point deductions
3-501.16 - 8 bags of rice noodles purchased yesterday and brought to the restaurant by the owner temperature between 44 F and 50 F.(packages say keep referigerated) There was also a bucket of the same noodles out of the refer since lunch time (3 hours ago) at 55 F. Prep top open when I arrived and there were tomatoes at 47 F and surface temperature of raw shell eggs were 60 F. The food worker at that station says the eggs were put there an hour ago and the tomato was cut about an hour ago. 5

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05/02/2016

05/02/2016 Re-inspection

Violations Point deductions
99I - 0

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04/18/2016

04/18/2016 Semi-Annual
Score: 89

Violations Point deductions
5-203.11 - OPERATOR DESIGNED A NEW BAR OUT FRONT IN THE DINING HALL. THERE IS NO HAND SINK IN THIS AREA. 3
3-501.16 - THERE WERE SALAD ROLLS LEFT OUT AT ROOM TEMPERATURE AND AT 76 F. COOKED PORK IN THE REFRIGERATOR WAS AT 48 F. (APPEARS IT WAS OUT DURING LUNCH AND PUT AWAY AS I WALKED IN.) 5
3-501.17 - THE COOKED PORK WAS DATED 3-3-16 (OLD DATE AND NOT CHANGED.) 3
4-101.19 - OPERATOR IS LINING THE SHELVING WITH CARDBOARD. 0
4-101.11(B)-(E) - OPERATOR IS WRAPING HERBS WITH NEWS PRINT. 0
3-304.12 - RICE SCOOP WAS STORED IN STILL WARM WATER. 0
99 - 0
99N - 0
99Q - 0
99T - 0
88D - 0

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09/28/2015

09/28/2015 Re-inspection

Violations Point deductions
5-202.12(A) - Recheck--Dishroom handsink does not have both hot and cold water. 3
99E - 0

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09/21/2015

09/21/2015 Semi-Annual
Score: 97

Violations Point deductions
5-202.12(A) - Handwash sink in the dish room does not have cold water 3
6-501.12 - Walls in the dish room under counter soiled. 0
99 - 0

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02/17/2015

02/17/2015 Re-inspection

No violation data was found for the date chosen.

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02/02/2015

02/02/2015 Semi-Annual
Score: 83

Violations Point deductions
5-202.12(A) - THE MAIN HANDSINK IN THE KITCHEN WAS LACKING HOT WATER. THE HANSINK IN THE DISHWASHING ROOM WAS LACKING HOT WATER. 3
3-501.13 - OPERATOR WAS THAWING RAW MEAT OUT IN BOWLS IN THE KITCHEN ON THE SHELVES. 0
5-205.11 - THE BACK KITCHEN HANDSINK HAS CONTAINERS OF OIL, AND OTHER ITEMS IN FRONT OF IT BLOCKING ACCESS. IN ADDITION THERE IS A REFRIGERATOR AND A TABLE IN FRONT OF THIS SINK LEAVING EXACTLY A 10 INCH GAP BETWEEN THEM TO SQUEEZE THROUGH TO GET TO THE HANDSINK TO WASH HANDS. 3
2-401.11 - THERE WAS AN OPEN MUG OF BEVERAGE WITH A SPOON IN IT ON THE INSERT COOLER PREP TABLE. 3
4-204.112(A)(B)(D) - THERE WAS NO THERMOMETER IN THE 3 DOOR INSERT COOLER ON THE COOKLINE. 0
4-601.11(B)(C) - THE SPLASH ZONES OF THE SLICER WERE SOILED. 0
4-602.11(A)(C) - THE KNIVES IN THE KNIFE HOLDER WERE SOILED. 5
4-201.11 - IN THE KITCHEN MANY SHELVES ARE LINED WITH CARDBOARD AND FOIL. 0
6-202.11 - LIGHTS IN THE BACK ROOM AND IN THE DISHROOM WERE NOT SHIELD. 0
4-204.112(E) - OPERATOR IS COOKLING THIN CUTS OF CHICKEN BUT IS LACKING A NEEDLE PROBE THERMOMETER. 3
6-202.14 - MEN'S EMPLOYEE RESTROOM RESTROOM DOOR IS LACKING A SELF CLOSING DEVICE. 0
99 - 0
99N - 0

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10/24/2014

10/24/2014 Semi-Annual
Score: 90

Violations Point deductions
3-501.16 - pre-cooked spring rolls and bean sprouts at prep-top-inserts holding between 41F - 43.3F. 10
99E - 0

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04/18/2014

04/18/2014 Semi-Annual
Score: 87

Violations Point deductions
2-301.12 - Observed operator washing hands improperly. Didn't wash hands 15-20 seconds. 5
3-501.16 - tomatoes and leafy vegetables/ lettuce at 45F - 50F. Spring rolls at 120F(discarded) 5
4-302.12 - A digital probe thermometer is missing. 3
99E - 0

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12/31/2013

12/31/2013 Semi-Annual
Score: 100

No violation data was found for the date chosen.

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06/18/2013

06/18/2013 Semi-Annual
Score: 100

Violations Point deductions
88A - 0
88B - 0
88D - 0
88G - 0
88L - 0
99 - 0

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11/21/2012

11/21/2012 Semi-Annual
Score: 95

Violations Point deductions
88A - 0
88B - 0
88G - 0
88H - 0
88J - 0
88L - 0
99 - 0
3-501.16 - Tofu in reach-in at 43F - 45F. Use all tofu within 4 hours and discarded tofu after 4 hours. 5
99E - 0

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Public Services Building

Public Health

Phone number 503-742-5300
Address 2051 Kaen Road
Suite 367
Oregon City, OR 97045
map
Hours M–Th
7 a.m. to 6 p.m.