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Restaurant inspections

Thai Herbs Restaurant

7779 SW Capitol Hwy, Portland
Reinspection: April 11, 2018


  • Hot and Cold Holding (5 point deduction). More info
    • Observations: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:***Prep line refrigerator is holding several items at 46F to 51F: bean sprouts, purple and green cabbage, cooked rice, cut tomatoes. Also sauces sitting on the side of the wok: oyster and chili and bean sauce; these require refrigeration.
    • Correction: 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.***Potentially hazardous food is removed from unit and discarded. Unit should not be used until it is repaired to holding product at 41F or below. Repair person called****
  • Handwashing Sink, Temperature (3 point deduction). More info
    • Observations: VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:***Hand washing sink in kitchen area has no hot water.
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.***Fix hand washing sink so it has hot water. Use of the hand washing sink until sink is repaired.
  • Ready-to-Eat Food, Dating (3 point deduction). More info
    • Observations: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:***Several items in the walk-in are not dated with the made date such as tofu, sticky rice and cooked chicken.
    • Correction: 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.***Date marking should be done on products that are held longer then 24 hours. Products dated or discarded***


***1st recheck was conducted today to check on the violations cited during the
semi annual inspection. 3- 501.16, the prep line unit is holding at 41F or
below. The sauces are placed on time control for 4 hours.CORRECTED. 3- 501.17
date marking is observed for the tofu, sauces, and rice. CORRECTED. 5- 202.12
The hand washing sink has hot water available. CORRECTED.