Services Departments Government

THAI VILLAGE RESTAURANT

8633 SW MAIN ST #200
WILSONVILLE, OR 97070
(503) 685-9852 x

Restaurant inspection details

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

10/28/2016

10/28/2016 Semi-Annual
Score: 91

Violations Point deductions
5-205.11 - HANDWASH SINK AT DISH WASH AREA HAD CUTTING BOARD STORED ON IT. 3
3-305.11 - BUCKETS OF FOOD STORED ON WALK IN FLOOR. 0
3-501.17 - SEVERAL READY TO EAT PREPPED VEGETABLES ARE NOT DATE MARKED. 6
4-301.14 - EXCESSIVE BUILD UP OF GREASE AND DEBRIS ON WALLS AND CEILING. 0

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02/19/2016

02/19/2016 Semi-Annual
Score: 97

Violations Point deductions
3-501.17 - 2 bags of brown rice in walk-in cooler not date marked 3
6-501.12 - Grease / food build-up on floor underneath grill 0

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11/03/2015

11/03/2015 Re-inspection

No violation data was found for the date chosen.

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11/02/2015

11/02/2015 Re-inspection

No violation data was found for the date chosen.

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10/29/2015

10/29/2015 Semi-Annual
Score: 76

Violations Point deductions
2-401.11 - -Employee food stored on rolling cart above salad rolls. -Employee drink containers not covered with lids and straws on cookline. 3
3-302.11(A)(1,2) - -Raw shelled eggs stored on top of box of cilantro. -Employee went to walk in cooler with small bowl and filled with raw chicken, then went to food prep table and placed the chicken in a food processor and blended up, placed the chicken back in the bowl and went back to the cook line. The employee then grabbed the bowl of raw chicken and placed on the wok and then reached into containers of food with that same glove to add carrots, garnishes garlic to dishes. Then with that same glove grabbed a clean plate. Then placed the raw chicken bowl in a stack of bowls used for raw or ready to eat vegetables. The vegetables were being cooked. 5
5-203.13 - The mop sink is not accessible. It is blocked by foods stacked in front of it in dry storage. 0
3-305.11 - Box of potato's stored on the ground. 0
4-501.110 - Dish machine is only reaching 85F. 3
3-302.15 - Kitchen staff took a head of lettuce and made 4 salads. The lettuce was not washed properly before being served up on plates. The kitchen staff member was also reaching in the same containers with gloved hands as the cook line does. This poses a cross contamination risk. 0
7-101.11 - Dish pit spray chemicals are not labeled. 3
3-304.14 - No sanitizer in wiping cloth used by servers. 0
3-501.16 - -No time mark on vegetable rolls. -Bus tub of noodles slid under kitchen prep table. 10
99K - Re-Check to be conducted, have items corrected for re-check. I will also check employee schedule and food handler card compliance. Provided handout for employees to get their food handler cards. 0

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04/20/2015

04/20/2015 Semi-Annual
Score: 80

Violations Point deductions
6-501.12 - FLOORS UNDER SOME EQUIPMENT IN THE KITCHEN WERE SOILED. SURFACES OF SEVERAL KITCHEN AREAS WERE SOILED. WALLS AROUND THE COOKLINE HAD GREASE BUILD UP. CEILING TILES OF THE KITCHEN WERE SOILED. 0
3-501.16 - THERE WAS A CONTAINER OF COOKED CHICKEN OUT AT ROOM TEMPERATURE AT 50 F ON A ROLLING RACK. THE COOKED CHICKEN AT THE COOKLINE WAS INSERT COOLER WAS OVERFILLED AND AT 55 F. SALAD ROLLS WERE MADE AND THEN LEFT OUT AT ROOM TEMPERATURE IN THE KITCHEN. THE FOODS IN THE WALK-IN COOLER WERE AT 44-46 F (WALK-IN COOLER WAS HOLDING AT 40-41 F) 5
7-201.11 - THERE WAS A SPRAY CAN OF OVEN/CARBON CLEANER ON TOP OF THE MICROWAVE OVER COCONUT SHAVINGS AND OTHER FOODS BELOW IN THE KITCHEN. THERE WERE CONTAINERS OF WINDOW CLEANER AND OTHERS HANGING FROM THE WIRE RACKS OVER CONTAINERS OF RICE BELOW IN THE DRY STORAGE ROOM. 5
4-202.16 - COOKS ARE STORING KNIVES BETWEEN THE MICROWAVE AND THE SHELF - NOT A CLEANABLE AREA. 0
4-204.112(A)(B)(D) - THE INSERT COOLER ON THE COOKLINE WAS MISSING A WORKING THERMOMETER. 0
3-501.18(A) - STICKY RICE IN THE WALK-IN COOLER WAS DATED 4-10 (TODAY IS 4/20 - 10 DAYS OLD.) 5
4-703.11 - THE KITCHEN DISHWASHER WAS NOT SANITIZING THE DISHES WITH FREE CHLORINE IN THE FINAL RINSE AFTER 2 CYCLES. I CHECKED THE SANITIZER CONTAINER AND IT WAS THE SAME AS EMPTY. 5
5-501.113 - THE OUTSIDE DUMPSTER WAS LEFT OPEN. 0
99A - 0
99E - 0

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11/26/2014

11/26/2014 Re-inspection

No violation data was found for the date chosen.

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11/17/2014

11/17/2014 Re-inspection

Violations Point deductions
3-501.16 - Walk in cooler holding food 43-45F. 5
3-501.13 - Chicken thawing in food prep sink in standing water, no water flow. 0
5-205.11 - Food debris observed in kitchen hand sink. 6
2-401.11 - Observed improper drink containers as well as eating in same areas noted on last inspection report. 6
2-101.11 - Manager was not present during re-check. 3
2-102.11(A)(B)(C)(1,4-16) - Knowledge regarding food safety and foodborne illness was lacking. 3
3-501.19(A)(B)(2)(C)(2,3) - During the last inspection when I asked the manager about the tofu vegetable rolls he stated they are made in the morning and used from 11am-3pm, then discarded. He stated new rolls are made for the evening shift making sure they are not out for more than 4hrs. After talking two kitchen staff they stated the rolls are made in the morning and used throughout the whole day. They are placed in the walk in cooler when they are closed from 3-4:30pm then they are used for the evening. 3
99O - Food handler cards present for employees. 0
99 - Re-Check to be conducted for violations. 0
99A - 0
99N - 0
99K - 0

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10/21/2014

10/21/2014 Semi-Annual
Score: 100

Violations Point deductions
2-401.11 - Employee's are eating in kitchen area. Observed plates by soup warmer and on the cook line. 3
5-205.11 - Food debri was present in hand sink for servers and kitchen staff. Observed an employee straining out a vegetable plate inside this hand sink. 3
3-101.11 - Observed kitchen staff member wearing gloves rinse out vegetable plate/bowl in hand sink and strain/rinse it with gloved hand, then reach inside the sink and pull out food debris that fell in the sink, then restrain the food with the gloved hand that had just reached inside the sink. Food was then taken back to cook line and plated. Gloves were not changed. 5
2-301.14 - Observed employee reach into hand sink and pull out food debris with gloves on. The employee then walked back to cook line without changing gloves. 5
6-301.14 - Hand wash sign is not present at hand sink in kitchen. 0
3-305.11 - Bucket of tofu stored on the floor in the walk in cooler without a lid. Bucket of sweet and sour sauce in dry storage without lid. 0
6-501.12 - The ceiling tiles, walls throughout need to be cleaned. They are soiled with grease and dust bunnies. 0
99 - Re-Check will be conducted to verify hand washing, sink usage and walk in temperature. 0
99N - 0
99O - Have all employees with current food handler cards present and posted for re-check inspection. 0

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04/29/2014

04/29/2014 Semi-Annual
Score: 95

Violations Point deductions
3-501.16 - Brown rice in plastic bag inside rice cooker 88F. 5
3-305.11 - Large pot of chilli paste not covered in dry storage. 0
6-501.12 - Dry storage floor needs to be cleaned. 0

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11/12/2013

11/12/2013 Semi-Annual
Score: 97

Violations Point deductions
99O - 6/6 Food Handler Cards 0
4-302.12 - Facility needs a thin tipped thermometer for kitchen. 3
3-304.12 - Rice scoop stored on room temperature water. 0

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06/15/2013

06/15/2013 Semi-Annual
Score: 100

Violations Point deductions
3-304.12 - Rice paddle / scoop in room temperature water 0
6-501.12 - Food debris / build up on floor throughout kitchen 0

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12/23/2012

12/23/2012 Semi-Annual
Score: 100

Violations Point deductions
4-101.19 - Aluminum foil on bottom of shelving near 2-door in uncleanable 0
4-601.11(B)(C) - Microwave is unclean 0
3-304.14 - Wiping cloth solution not made yet 0
6-501.12 - Walls unclean near hood; Equipment is unclean 0
5-501.13 - Dumpster lid open 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
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Hours M–Th
7 a.m. to 6 p.m.