Services Departments Government

WONGS KING GROUP #2

310 SE BROADWAY
ESTACADA, OR 97023
(503) 630-2828 x

Restaurant inspection details

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

12/07/2016

12/07/2016 Semi-Annual
Score: 97

Violations Point deductions
99X - Cooked potentially hazardous food shall be cooled: 1) from 135°F to 70°F within two hours; and  2) from 70°F to 41°F or less, within four hours. Potentially hazardous food received at a temperature above 41°F shall be cooled to those temperatures within four hours. 0
2-401.11 - Open drink in kitchen food prep area 3

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05/04/2016

05/04/2016 Re-inspection

Violations Point deductions
3-501.16 - Prep top unit was holding at 47-49*F during last inspection *** Fried foods being held at room temp** Operator stated that these foods were placed on the cook line during the lunch rush. 10
3-501.14 - Fried chicken etc. cooling on racks in the back room- temped at 79*F - Operator stated that this product had been fried less than an hour prior. 5

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04/14/2016

04/14/2016 Semi-Annual
Score: 87

Violations Point deductions
3-501.18(A) - Crab filling dated 4/4 in walk-in 5
3-501.16 - Prep top unit holding at 47-49*F 5
4-302.12 - No thin tip probe thermometer on site ( digital) 3
6-202.15(A)(D) - Back screen door has a large gap at the base - 0

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10/15/2015

10/15/2015 Re-inspection

Violations Point deductions
5-202.12(A) - Reinspection for faucet lacking hot water. Faucet turns on( hot) but still no hot water available. 3

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09/29/2015

09/29/2015 Semi-Annual
Score: 92

Violations Point deductions
2-301.14 - Employee touched wrapped meat in same bin as prepped raw meat and did not wash hands. 5
5-202.12(A) - No hot water at the waitstaff handsink 3
6-202.15(A)(D) - There are gaps in the back door screen. 0
3-305.11 - Storage bins open in the back storage area. 0
99 - 0

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03/29/2015

03/29/2015 Semi-Annual
Score: 100

Violations Point deductions
6-501.12 - Build up on floors throughout kitchen 0

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11/06/2014

11/06/2014 Semi-Annual
Score: 97

Violations Point deductions
3-501.17 - Observed some of the prep-cooked chicken, pork and shrimps 3
99E - 0

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05/27/2014

05/27/2014 Semi-Annual
Score: 92

Violations Point deductions
5-103.11 - One of the handsink in the kitchen has no hot water. the water at faucet running 87F. 3
3-501.16 - Bean sprouts in basket on the counter holding at 62F. Operator stated that she just take out the bean sprouts from the walk-in. 5
99E - 0

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12/11/2013

12/11/2013 Semi-Annual
Score: 95

Violations Point deductions
3-501.14 - Observed improper cooling of cooked shrimp, chicken and beef during inspection. Operatot stated that they just finish cooking these food products about 30 - 40 minutes ago. These food products are holding between 132F - 145F. 5
99E - 0

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04/02/2013

04/02/2013 Semi-Annual
Score: 97

Violations Point deductions
3-501.17 - Observed some pre-cooked food items in walk-in without date-marked. Operator stated that these food items stored in walk-in a few days ago. 3
3-501.13 - Observed a few boxes of frozen chicken thawed in the sink without running water 0
88A - 0
88B - 0
88G - 0
88H - 0
99E - 0

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10/24/2012

10/24/2012 Semi-Annual
Score: 94

Violations Point deductions
2-301.15 - Operators washing their hands in 3-compartment sink because the only handsink in the kitchen is malfunction. 3
3-501.15 - Container of cooked eggs in reach-in was covered. Remove lid or any kind of covering during cooling procedure. This will allow food products cooled down to 41F or less accordingly. 3
88A - 0
88B - 0
88E - 0
88F - 0
88G - 0
88H - 0
88J - 0
88K - 0
88L - 0
99 - 0
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.