- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed spilled drain water from the 3 compartment sink runoff and spilled on facility floor. The water nearly contacted dried goods delivered that same-day (avocado boxes) that were on the facility floor. Please increase cleaning frequency of all nonfood-contact surfaces.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.14 A handwashing sign is not posted at all handwashing sinks used by food employees, specifically:
Observed no handwashing only signs posted at handwashing sinks throughout facility. Handwashing only signs were given to PIC to post up.
- 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: Asada 40°F, chile relleno 90°F (cooling down made 30 mins earlier), tomatoes 40°F. Walk-in freezer: All food items frozen. Delfield upright cooler: Sausage links 37°F. 2-door prep line cooler: Ambient air 35°F, tomatoes 40°F. Under griddle cooler drawers: Raw beef 41°F. Drive-thru mini cooler: Ambient air 40°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.
Cooking ground beef at 207°F. Yellow rice in rice cooker at 175°F. Prep area hot holding table: Refried beans 200°F, shredded beef 180°F.
- Information: Dishwashing Methods:
3 compartment sink with 50 ppm chlorine. Low temperature dishwasher 125°F and 50 ppm chlorine. Sanitizer bucket at food prep-area: 100 ppm chlorine. Test strips and thermometers available.
- 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.'
- Information: Notes/Recommendations:
Please use adequate lids for covering up the stored flour in bins. Today, the use of cardboard was used as a means to cover the bins of stored flour.
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11/02/2015 | Semi Annual Food | 100 |
- 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.
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06/30/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
1) line refrigerated drawers unit observed holding temperature at 45.8F. There is no perishable food in this unit at this time. Please do not use this unit to hold any persiable food until it is serviced and proven that it is capable of holding temperature at or below 41F at all timnes. Asecond reinspection will be conducted within 14 days.
- 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.
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06/09/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Refried beans with 5/19/15 production date observed in walk-in cooler at 45-48 F in middle parts of food. The manager discarded food that was not properly cooled. Proper cooling methods was explained to the kitchen staff. Staff also practiced how to cool large volume of Ranchero using ice cooling method before product is returned to walk-in cooler.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
1) line refrigerated drawers unit observed holding temperature at 47 F and products inside the unit found above 41 F including chicken 46 F, ground beef and ham at 47 F. The manager discarded the products and the drawers is not used to hold the food until it is repaired. 2) The mini fridge in drive thru station found holding the temperature at 46 F and portioned salsa at 45 F. Salsa was returned to tall fridge under 40 F. This unit is scheduled for repairs. Please be advised that refrigerated drawers, and drive thru mini fridge may not be used to store any type of perishable food until service is completed and proven that the units are capable of holding temperature at or below 41 F at all times.
- 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= 41 F Tall kitchen fridge= 40 F Line prep cooler= 41 F Drive Thru mini fridge 46 F** Line refrigerated drawers: 47 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 : 155 F-170 F (Chicken , bean, sausage, eggs, beef ) Cook temps: Burger 170 F, Beans cooking 200 F, Ranchero 210 F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 124 F with 100 ppm chlorine.
- 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: The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted. Online Food Handler testing available at http://orfoodhandlers.com/
- 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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05/20/2015 | Semi Annual Food | 90 |
Restaurant representatives - add corrected or new information about Don Chilitos, 17985 Sw Tualatin Valley Highway, Aloha, OR 97003 »