- 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.
Today's visit is a reinspection of the uncorrected temperature violations found at the semiannual. At the last inspection, the wait station prep top wasn’t working and the wait area beans were out of temperature. The prep top has been repaired and is holding food at 37-40 F. Beans were observed at 152 F in the warming unit. Violations corrected.
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03/02/2016 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-202.15 *PRIORITY FOUNDATION* Food packages are not in good condition, specifically:
A can of tomato juice was observed heavily dented and pinched. Return or discard cans of this nature. CORRECTION: Can removed from service
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Raw fish fillets are stored in the same container as cooked crab meat and cooked salad shrimp. Do not store raw and ready to eat foods in the same container. Keep separate. Raw hamburger patties are stored over raw seafood. Do not store raw ground meat over seafood. Ground meat must be cooked to a higher temperature. CORRECTION: Foods rearranged
- 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:
The True prep top in the wait area is holding dairy products, salsa, cut tomatoes and lettuce at 47-49 F with an ambient air temperature of 46 F. Repair so that this unit can hold food at 41 F or below. This unit is making some disturbingly loud noises. Beans in the wait area steam table are holding at 111 F after thorough stirring. This unit was turned up during inspection. Beans reheated. CORRECTION: Items moved or discarded depending upon length of time in unit. Repair service is due to come in one hour.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
There is past due meatball soup from 2/7. All foods required to be date marked must be used or discarded within seven days.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-207.11(B) *PRIORITY* Medicines are improperly stored or labeled, specifically:
Dayquil and rubbing alcohol were observed stored over food prep areas. Do not store medicines or first aid supplies over food prep areas. CORRECTION: These items moved
- 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:
An improper employee beverage was observed in the food prep area. This was a cup with straw. All employee beverages must have a lid with either a straw or handle. Also an employee was observed eating in the food prep area. Employees must eat in the dining room. Do not allow eating in the kitchen.
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Main dishwasher ran at 121 F with 100 ppm chlorine Bar dishwasher ran at 122 F with 100 ppm chlorine Handwashing sinks stocked. Good handwashing observed
- 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.
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02/17/2016 | Semi Annual Food | 74 |
- 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.
Today's visit is a reinspection of the front Randell prep top which was out of temperature at the semiannual. This unit was holding food at 37-39 F today. Violation corrected.
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10/23/2015 | 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:
Both dishwashers were lacking chlorine at time of inspection. When containers run low, you may need to change them before they are empty. Use test strips. CORRECTION: Dishwasher changed container.
- 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:
The Randell prep top near the cashier is holding dairy products and cut lettuce at 47-48 F. Inspector observed ambient air temperature to be 45 F. The facility's thermometer read 50 F. Repair this unit so that it can hold food at 41 F or below. CORRECTION: Food moved or discarded depending on how long it had been inside.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
There was shredded chicken and broth made today that was covered while cooling down. Foods were still 70 to 90 F. Keep food uncovered while cooling down to 41 F.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Meat was observed thawing in the prep sinks with no running water. Use cold running water when thawing in the sinks.
- 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:
The handwashing sink in the dishwasher area is blocked by a plastic container. Do not store anything inside or on handwashing sinks.
- 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.
Most units were holding food at 37-42 F (see violation)
- 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- 135-160 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Dishwashers- see violation
- 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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10/05/2015 | Semi Annual Food | 84 |
Restaurant representatives - add corrected or new information about Mazatlan Mexican Restaurant, 1435 Nw 185th Ave, Aloha, OR 97006 »