- Rule Violation and Requirement: VIOLATION OF SECTION 7-207.11(B) *PRIORITY* Medicines are improperly stored or labeled, specifically:
Observed containers of cough syrup, employee prescription medicine, and hydrogen peroxide stored on a shelf in the dry goods area next to can goods. **CORRECTION** The medicines were moved away from any food or clean dishes during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed large containers (five gallon buckets) with lids of shredded lettuce and salsa cooling in the walk-in cooler. The measured temperatures were 46 F and 59 F, respectively. **CORRECTION** The lettuce and salsa were placed into shallow containers with no lids and placed back in the walk-in cooler to rapidly cool.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
There were bulk containers of salt and garlic spices stored with no lids in the dry goods area. **CORRECTION** Lids were placed on the containers.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
There was no detectable sanitizer in the wiping cloth solution at the front counter. **CORRECTION** The solution was adjusted to 100 ppm chlorine during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed an employee beverage container sitting on a shelf over cooked tortilla shells and chips with a lid but no handle or straw. **CORRECTION** The beverage was discarded upon request. Use only approved containers in appropriate areas as noted below.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
There are some damaged places in the wall and floor in the dish wash area. **Please repair these areas so they are smooth, durable, non-absorbent, and easily cleanable.
- 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-- (ambient 39 F) 40-43 F (pork, beef, ground beef, milk, black beans, hamburger) prep cooler-- 37-41 F (guacamole, cheese, lettuce, tomatoes, hamburger) dorm cooler-- 41 F (red & green sauce) domestic refrigerators-- 41 F, 36 F reach-in & chest 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.
cooking temperatures: shrimp off grill 174 F reheating temperatures for hot holding: chicken 180 F, beef 165 F hot holding temperatures: rice 166 F, beef 170 F, beans 156 F, pork 192 F.
- Information: Dishwashing Methods:
3-compartment sink available wiping cloth sanitizer solution concentration: 50-100 ppm chlorine detected (see violation 39E).
- Information: This establishment has been cited for the same priority/priority foundation violation on two or more consecutive semi-annual inspections, creating a significantly increased risk for foodborne illness. Observation of this violation again at the next semi-annual inspection could result in enforcement action including facility closure or a court citation.
- 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.'
|
11/27/2015 | Semi Annual Food | 86 |
- 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:
Observed: 1) Raw Meat on Counter: 66°F 2) Walk In Cooler: 49°F ambient air temperature, refried beans 49°F, raw shrimp 49°F, cooked fish 49°F, raw hamburger 50°F, cooked meats 50°F 3) On Grill Hot Holding: cooked chicken 90°F (top)-165°F (bottom), beef 88°F (top)-168°F (bottom), shredded chicken 190°F. CORRECTION: 1) Raw meat was placed into the freezer for rapid cooling. PIC stated it had been out for 2 hrs and was unable to finish prepping the meat. Recommended to place raw foods in prep back into cold holding until it can be completed. 2) Walk In Cooler condenser unit had frozen over. PIC stated foods were not out of temperature for more than 2 hours. Walk In Cooler was holding at 43°F at the end of the inspection. 3) PIC stirred the hot foods. Recommended to decrease the amount of product to ensure it stays at 135°F or above.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Prep Cooler and Dorm Cooler are missing temperature measuring devices.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed 1) 4 opened water bottles in the front wait area and in the rear kitchen area. 2) a cup missing a lid and straw on the rear kitchen prep cooler CORRECTION: Employee beverage containers were discarded. Employee beverage container handout provided.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Floors are missing pieces throughout the kitchen area.
- 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:
Areas above the grill on a shelf, handles of doors and walls of the facility are in need of cleaning. Recommended to increase the frequency of cleaning.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed: 1) Food employee at the prep cooler, wipe hands on a soiled cloth and then continue to use bare hands to place lettuce and tomatoes on an order. 2) Cashier use the restroom and then come back to work and not wash hands to complete the double wash. 3) Food employee prep tomatoes, then proceed to put paper towels in the paper towel holder and then go back to prepping tomatoes. CORRECTION: Employees were instructed to immediately wash hands. When to Wash Handout provided.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
Observed the front handwashing sink completely covered by a large metal tray. CORRECTION: Tray was removed. Ensure all designated handwashing sinks are accessible at all times.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Rear handwashing sink is missing paper towels. CORRECTION: Food employee replaced the paper towels. Ensure all handwashing sinks are stocked 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.
Raw Meat on Counter: 66°F (see Violation 19A) Prep Cooler: cut tomatoes 41°F, salsa 41°F, lettuce 43°F Whirlpool Freezer: Frozen Frigidaire Freezer: Frozen Chest Freezer: Frozen Combo Cooler: 43°F ambient air temperature beverage storage; frozen Combo Cooler: 44°F ambient air temperature beverage storage; frozen Walk In Cooler: 49°F ambient air temperature, refried beans 49°F, raw shrimp 49°F, cooked fish 49°F, raw hamburger 50°F, cooked meats 50°F (see Violation 19A) Dorm Cooler: 42°F ambient air temperature
- 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.
On Grill Hot Holding: cooked chicken 90°F (top)-165°F (bottom), beef 88°F (top)-168°F (bottom), shredded chicken 190°F (see Violation 19A) Steam Table: refried beans 178°F
- Information: Dishwashing Methods:
3 compartment sink: 50 ppm chlorine Chemical Dish Machine: PIC stated it is not used. Chlorine test kit available
- 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.'
- Information: Notes/Recommendations:
Ensure cooling practices are followed. Handout provided.
|
05/22/2015 | Semi Annual Food | 81 |
Restaurant representatives - add corrected or new information about King Torta, 10190 Nw Glencoe Road, North Plains, OR 97133-8226 »