- 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 prep top and reach in not holding potentially hazardous food items less than 41°F. Ambient air temperature 45°F. Salsa on counter 63°F. THIS IS A REPEAT VIOLATION. CORRECTION: Potentially hazardous foods have not been out more than 4 hours. PIC removed items and placed in walk in cooler holding at 40°F. PIC states salsa on counter is not held for longer than 4 hours and is discarded if not used. Advised to post time marking process.
- 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 open screw cap bottle of soda in one door reach in drink cooler. Please ensure all employees drink only from covered beverage containers with a handle or straw. CORRECTION: Bottle was removed and discarded.
- 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 top: Sour cream 43°F, Cut tomatoes 45°F, Reach in: Cooked mushrooms 47°F, Raw chicken 47°F, Raw beef 48°F (SEE VIOLATION) Salsa on counter 63°F Drink cooler lemon 40°F One door reach in salsa 38°F, Milk 39°F Bar two door reach in ambient air temperature 39°F, Lime 40°F Walk in cooler ambient air temperature 39°F, Cooked chicken 41°F, Cooked beef 40°F, Red sauce 40°F, Beans 40°F Walk in freezer ambient air temperature 10°F, All items 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.
Steam table: Beans 155°F, Rice 137°F, Shredded chicken in sauce 160°F, Ground beef 159°F Cooked chicken cooling on counter 130°F
- Information: Dishwashing Methods:
Chemical dish machine 120°F 200ppm Chlorine Test kit available Bar dish machine 117°F 50ppm Chlorine.
- 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: 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.'
- Information: Notes/Recommendations:
Recommended that daily cooler logs are continued. Recommend to post time marking policy on wall for salsa.
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01/26/2016 | Semi Annual Food | 87 |
- 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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10/14/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed: 1. Main chemical dish washer with 0ppm Chlorine. 2. Bar chemical dish machine with 0ppm Chlorine. CORRECTION: 1. Sanitizing dip 50ppm Chlorine was set up for after main dish washing. Maintenance ordered part for repair. 2. Sanitizing dip 50ppm Chlorine was set up for after bar dish washing. Maintenance ordered part for repair. A reinspection will be made within 14 days to recheck the dish machines.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed bar soda gun interval of the nozzle and holder with accumulation of debris. CORRECTION: PIC began cleaning immediately.
- 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 beef on counter at 54°F surface temperature 2. Walk in cooler, cooked rice 49°F, cooked egg 44°F, cooked beef 45°F, cooked chicken 46°F, lemon 46°F, ambient air temperature 46°F 3. Salsa on counter 64°F 4. Prep table sour cream 44°F, butter 48°F, Cooked vegetables 46°F, raw chicken 47°F, raw beef 50°F, lettuce 48°F. CORRECTION: 1. Raw beef placed on ice in prep sink as it was not out of temperatures for more than 2 hours. Chef began prepping and cooking during inspection. Cooked product will be cooled in freezer. 2. Spoke with Total Quality Services as they made a repair on the cooler on 9/30/2015. Owner stated cooler went into defrost mode at 12:30pm and was set for one hour. Maintenance company arrived during inspection and found walk in cooler malfunction and has corrected. Cooler will be monitored for one week to ensure temperature is held below 41°F. All potentially hazardous foods in the walk in cooler was placed in ice as it was not out of temperature for more than 2 hours. 3.This is a repeat violation. Salsa was out for two hours and was p[laced back into the one door cooler. Recommended to use time marking or maintain salsa at or below 41°F at all times. 4. All potentially hazardous foods in the prep cooler was discarded as no documentation was available for when it came out of the walk in cooler. Maintenance was completed on the cooler during inspection and is holding at 40°F. A reinspection will occur within 14 days to check the walk in cooler and prep cooler temperatures. Recommended to utilize a temperature log for all coolers.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed in walk in cooked rice, cooked egg, cooked chicken and cooked beef missing date marking. PIC stated foods were in the facility for longer than 24 hours. Correction: Foods were date marked with the required information.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Observed whole raw beef on the prep sink counter thawing incorrectly.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.12 Working containers of food removed from their original packages are not identified, specifically:
Observed dry storage food bins missing labels.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically:
Observed flies in both bar areas garbage bins. Recommended to remove bins more frequently.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Observed wiping cloths stored on counters and food prep cutting boards.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Observed the chips in non-food grade containers and the ice scoop in the bar not smooth and durable.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-501.17 A covered receptacle is not provided in a restroom used by females, specifically
Observed uncovered receptacles in all three stalls of the women's restroom. This was noted on your last inspection.
- 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 beef on counter 46°F-54°F Salsa on counter 64°F Prep table Sour cream 44°F, butter 48°F, omelet 48°F, raw chicken 48°F, raw beef 50°F, cut lettuce 48°F. Walk in ground beef 45°F, cooked chicken 45°F, beef 45°F, lemon 46°F, rice 49°F, egg omelet 44°F. Walk In Freezer: Frozen Beverage Coolers holding at 41°F and below. 1 Door Cooler: Salsa 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 sauce 171°F, rice 161°F, beans 149°F Beef on stove at a boil.
- Information: Dishwashing Methods:
Main kitchen chemical dish machine 119*F at dish level, 0ppm Chlorine Bar chemical dish machine 120*F at dish level, 0ppm Chlorine Test kit available, hand washing sinks stocked. Sanitizing bucket: 200 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: This facility marginally complies with food safety standards. If this facility receives a score of less than 70 on the next complete inspection a 'Failed to Comply' notice will be posted.
- Information: Notes/Recommendations:
Ensure all medications are not stored near food or single use items. Ensure the menu has the huevos rancheros item documented with an asterisk for consumer advisory.
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10/01/2015 | Semi Annual Food | 79 |
- 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) Walk In Cooler: cooked chicken 50°F (4/22/15), cooked pinto beans 50°F (4/22/15), cooked beef 50°F (4/22/15), raw shrimp 50°F, whole tomatoes 50°F, whole mushrooms 48°F, thermometer temperature 47°F, 48°F ambient air temperature 2) salsa on counter 56°F CORRECTION: 1) potentially hazardous foods in the walk in cooler made the previous day were discarded as there is no way to accurately know when these products were removed from proper cold holding. The PIC turned the cooler down and by the end of the inspection, the ambient air temperature was 41°F. Recommended to start a temperature log for cold holding to ensure foods are maintained at 41°F or below at all times. 2) Salsa was placed back into the Pepsi Cooler as it had not been out for more than 1 hour.
- 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) a cup with a handle missing a lid on the prep cooler cutting surface 2) a cup with a straw missing a lid at the side wait station 3) a cup missing a straw stored above the salsa in the main wait station area. CORRECTION: Employee beverage containers were discarded. Employee beverage container handout provided.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-501.13 Receptacles and waste handling units are not durable, cleanable, insect- or rodent-resistant, or leakproof, specifically:
The receptacles in the women's restrooms are in need of lids.
- 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.
Bar: Glass cooler: 43°F ambient air temperature Pepsi 1 Door Cooler: salsa 39°F Beverage Cooler: 39°F ambient air temperature Walk In Cooler: cooked chicken 50°F, cooked pinto beans 50°F, cooked beef 50°F, raw shrimp 50°F, whole tomatoes 50°F, whole mushrooms 48°F, thermometer temperature 47°F, 48°F ambient air temperature Prep Cooler: salsa 43°F, lettuce 43°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: chicken 190°F, sauce 153°F, beans 137°F Cooling on counter (prepared less than 1 hr): stock 108°F, refried beans 115°F, chicken 168°F Fajitas off grill: 186°F
- Information: Dishwashing Methods:
Kitchen chemical dish machine: 50 ppm, 120°F Bar chemical dish machine: 50 ppm, 119°F Chlorine test kit available Sanitizing buckets: 200 ppm chlorine
- 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 all chemical spray bottles are labeled with contents.
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04/23/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about Manzanillo Restaurant, 20403 Sw Borchers Dr, Sherwood, OR 97140 »