- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
>On the last inspection, improper chemicals were stored in the facility. *Today, proper chemicals & storage were observed. This violation has been corrected >On the last inspection, there was no hot water at the hand sink in the kitchen. *Today, the leak has been repaired and hot water is restored. This violation has been corrected. >On the last inspection, the wire racks in the walk-in cooler were soiled with food debris. *Today the racks were clean to sight and touch. This violation has been corrected also Nice job!
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02/16/2016 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The storage racks in the walk-in cooler were soiled with an accumulation of food debris. **CORRECTION** The staff began to clean the racks during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Observed a spray can of domestic pesticide under the sink at the bar. **CORRECTION** The pesticide was immediately discarded. Do not store poisonous chemicals in this area as the aerosol may discharge and contaminate clean dishes and foods nearby.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
The cutting shelf under the cutting board on the prep cooler is broken and has been repaired with duct tape. Do not use duct tape because it is absorbent. **Repair according to manufacturer's recommendations.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
A strong odor is coming from the area where the grease trap is located. PIC stated that the trap is scheduled to be cleaned this week. **Thoroughly clean this area and increase the regular cleaning frequency.
- Rule Violation and Requirement: 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:
There is no hot water at the hand sink on the cook line. The hot water is turned off due to a leak. PIC stated that the plumbing is scheduled to be repaired **Maintain a minimum of 100 F to all hand sinks at noted below. A reinspection will be conducted to verify that the violation has been corrected.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
walk-in cooler-- 34-38 F (enchilada sauce, cheese, chicken, milk) prep cooler-- 38-41 F (slaw, lettuce, tomatoes, sour cream, guacamole, hamburger) cold drawers-- 38-40 F (chicken, beef) 3-door reach-in cooler in bar-- 37 F on ice at cook line-- cheese 41-43 F chest & reach-in freezers holding things frozen.
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
hot holding temperatures: steam unit at cook line (rice 133 F, chicken 165 F, ground beef 164 F, shredded beef 172 F, beans 144 F, salsa 177 F, black beans 141 F, tamales 172 F); 2-door reach-in warmer (sauce 156 F).
- Information: Dishwashing Methods:
3-compartment sink available automatic low temperature dish machine in kitchen: wash 123 F/100 ppm chlorine detected automatic low temperature dish machine in bar: wash 118 F/100 ppm chlorine detected wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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02/02/2016 | Semi Annual Food | 89 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-101.11 *PRIORITY* Food is unsafe, adulterated or not honestly presented, specifically:
A box of oranges containing growth are in the walk-in. Discard oranges with growth on them and the box they were contained in.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-303.11 *PRIORITY* Ice used as a medium for cooling food or equipment is used as a food, specifically:
A bowl of sliced oranges and limes are stored in the bar ice bin. Do not store food in this ice bin. This ice is used for consumption in beverages.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Floors under cooking equipment, refrigeration and dishwasher have an accumulation of food debris and grease. DEEP CLEAN THESE AREAS.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
All refrigeration holding food at 38-41 F
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Steam table- 138-170 F Hot box- 136-180 F
- Information: Dishwashing Methods:
Main dishwasher ran at 124 F with 100 ppm chlorine Bar dishwasher ran at 122 F with 50 ppm chlorine Handwashing sinks stocked
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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08/25/2015 | Semi Annual Food | 90 |
Restaurant representatives - add corrected or new information about Celia's Mexican Restaurant, 18770 Sw Boones Ferry Rd, Tualatin, OR 97062 »