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Restaurant inspections

Zien Hong Restaurant

5314 NE Sandy Blvd, Portland
Semiannual inspection: March 20, 2019
Outcome: Needs Reinspection


  • Chemical Sanitizer, Chlorine (5 point deduction). More info
    • Observations: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:*********There was no sanitizer solution made up many hours after beginning food prep and opening for business.******************
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F for water with a pH of 8 or less, or 100°F for water with a pH of 10 or less, or as allowed in rule. Action Taken: *************CORRECTED. A bucket of chlorine solution was made up.*********************
  • 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:******Food in the 2 prep units on the cookline temp-ed in the 45 to 48 deg F range.***********
    • 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.*******************REINSPECTION NEEDED. Owner Blair turned the units down, and this evening will place a cup of water in the unit to check temperatures. He will also clean the air intake to see if that helps. IF THE UNIT CANNOT CONSISTENTLY MAINTAIN 41 DEG F OR BELOW, THEN HAVE THE UNIT SERVICED. I will return in approx 2 weeks to follow-up.*************************


Handwash station x 2 is satisfactory.
Except as noted, refrigeration is holding at 41 deg F or below.
Soups and rice are hot holding above 135 deg F.
Good date- marking demonstrated.
All food is protected.
The low- temp dishwasher final rinse = 100 ppm chlorine concentration.
Food sources are satisfactory.
Probe thermometer and sanitizer testing papers
Storage is satisfactory.
Restrooms are satisfactory.
<As we discussed, once you place the catfish in the small containers, put them
on a sheet pan- - UNCOVERED- - and place into refrigeration to cool to 41 deg F or
below, THEN you may cover them and place them in the freezer.