- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed boxes of tortillas stored on the ground in the back of facility. Please ensure all foods are kept at least 6 inches off the ground.
- 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:
Observed cooler units in bar area inoperable and not working. No potentially hazardous foods were kept in coolers except for some soda drinks. Please read below.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the fire suppression system tubes (above the griddle and grill) accumulated with grease and old food debris. Please read below.
- 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.
Back of kitchen True freezer all food items frozen. Coke display cooler: Ambient air 35°F. 3-door display cooler: Lettuce 40°F. Prep-line cooler in front of grill: Raw chicken 38°F. Bar display cooler: Ambient air 41°F. Bar True cooler: Inoperable (see violation). Artik King Freezer: Ice-cream frozen solid. Frigidaire freezer at wait area: All foods frozen. Wait area display 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.
Hot holding unit next to food prep-top cooler: Shredded beef at 169°F.
- Information: Dishwashing Methods:
Low temperature dishwasher 120°F with 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.'
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02/23/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed grease droplets accumulated at the hose ends of the fire suppression system above the kitchen grill. CORRECTION: Employees immediately cleaned the fire suppression system and were educated on the importance of maintaining all food and non-food equipment surfaces clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-101.11 *PRIORITY FOUNDATION* A person in charge has not been designated or is not present in the food establishment, specifically:
No person in charge/supervisor/manager was available during time of inspection. CORRECTION: Owner was notified to always have a designated person in charge always available during operation hours.
- 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.
Back of kitchen True freezer all food items frozen. Coke display cooler: Ambient air 39°F. 3-door display cooler: Tomatoes 40°F. Prep-line cooler in front of grill: Raw chicken 38°F. Bar display cooler: Ambient air 41°F. Bar True cooler: Ambient air 35°F. Artik King Freezer: Ice-cream frozen solid. Frigidaire freezer at wait area: All foods frozen. Wait area display 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.
Hot holding unit adjacent to grill: Pinto beans 40°F. Chicken off grill 177°F.
- Information: Dishwashing Methods:
Kitchen low temperature dishwasher at 120°F with 50 ppm chlorine per test strips. Bar low temperature dishwasher at 127°F and 50 ppm chlorine. Test strips and thermometers 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:
Please ensure that all facility glassware is kept out of the freezers to avoid glassware breakage and food contamination. Great handwashing observed by kitchen staff.
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10/01/2015 | Semi Annual Food | 94 |
- 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) True 1 Door Cooler: half and half 48°F, salsa 47°F, milk 48°F, 48°F ambient air temperature (see violation 19A) 2) salsa on the counter at 63°F CORRECTION: 1) Cooler was turned down and potentially hazardous foods were placed into the cooler holding at 41°F or below. 2) The salsa was not out for longer than 4 hours. If time marking is chosen for control, it must be marked and a policy in place. A re-inspection will occur within 14 days.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Plastic forks for take out are stored with the eating portion facing 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.
Prep Cooler: cut tomatoes 41°F, cut lettuce 41°F, pico de gallo 40°F True 3 Door: 48°F ambient air temperature-vegetable storage only True Freezer: Frozen Frigidaire Freezer: Frozen True 1 Door Cooler: half and half 48°F, salsa 47°F, milk 48°F, 48°F ambient air temperature (see violation 19A) On Counter: 63°F (see violation 19A) 3 Door Reach In: cooked beans 42°F, pico de gallo 40°F, raw shrimp 40°F Chest Freezer: Frozen Ice Cream Freezer: Frozen Bar Cooler: 40°F ambient air temperature Coke 1 Door Cooler: 40°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.
Steam table: beef 145°F, chicken 138°F, refried beans 146°F
- Information: Dishwashing Methods:
Chemical dish machine: 50 ppm chlorine, 124°F bar dish machine: 50 ppm chlorine, 119°F Chlorine test kit available Sanitizing buckets: 200 ppm chlorine Handwashing sinks stocked
- 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.'
- Information: Notes/Recommendations:
Ensure milk and half/half is date marked when needed. Handout provided. Ensure non-potentially hazardous foods are stored in the cooler with an ambient air temperature of 48°F
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05/21/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about La Sierra Mexican Restaurant, 2331 Pacific Avenue, Forest Grove, OR 97116 »