- Rule Violation and Requirement: VIOLATION OF SECTION 3-202.15 *PRIORITY FOUNDATION* Food packages are not in good condition, specifically:
A can of tomato sauce stored on the shelf in the dry goods area was severely dented at the seal. The can did not appear to be leaking. **CORRECTION** The can was segregated from all food products and clean dishes and marked for return.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Observed two pans of refried beans stored in the walk-in cooler with measured internal temperatures of 46 F. The beans have been 'cooling' overnight according to the PIC. **CORRECTION** The beans were discarded upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed tostadas and tortilla chips stored uncovered at the fryer. **Keep food covered to prevent possible contamination.
- 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:
There are places in the walls and ceiling that are damaged and no longer effectively cleanable. **Repair these areas so they are smooth, durable, non-absorbent, and easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
There was no hot water at the hand sink in the kitchen. The water hot water was turned off. **Maintain a minimum temperature of 100 F as noted below. Employees are able to wash hands in the sink until water temperatures are restored.
- 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-- 41-43 F (pork, chicken, beef) prep cooler-- 38-42 F (lettuce, guacamole, cheese, olives, fish, tamales) bar cooler-- 40 F (half & half) on ice at make line-- salsa 42 F reach-in 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.
hot holding temperatures: steam unit (refried beans 188 F, black beans 158 F, chicken 178 F, shredded beef 180 F, ground beef 176 F, pork 156 F, rice 167 F)
- Information: Dishwashing Methods:
automatic low temperature dish machine in kitchen: wash 121 F/50 ppm chlorine detected automatic low temperature dish machine in bar: wash 129 F/50 ppm chlorine detected wiping cloth sanitizer solution concentration: 100 ppm chlorine detected
- 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.'
|
12/07/2015 | Semi Annual Food | 89 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
There was no chlorine in the bar dishwasher during inspection due to the container being empty. Use test strips to check dishwasher so that you will be able to tell when chemical is empty. CORRECTION: Container replaced during inspection
- 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 were past due foods in the walk-in. All foods required to be date marked must be used or discarded within 7 days. CORRECTION: Foods discarded
- 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:
There are large flies in this facility. This establishment needs to take steps to prevent the entrance of flies. Keep doors and windows closed, use fly strips, swat flies and deep clean with a chlorine solution. Seek professional help if necessary.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Dirty knives are placed inbetween tables. Do not store utensils inbetween two surfaces.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.15(B)(D)(E) Gloves are not properly designed, specifically:
Latex gloves were observed in this facility. Do not use latex gloves in a food service establishment.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Employees were observed wiping their hands on cloths instead of washing hands. When you feel that your hands are dirty, you must wash them. Employees were also observed putting away clean dishes without washing their hands. Educate all employees to wash hands before putting away clean dishes. CORRECTION: Employees educated and directed to wash hands properly.
- 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:
A plastic container was over the handwashing sink at beginning of inspection. Do not block the handwashing sink.
- 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.
All refrigeration holding at 39-42 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- 136-180 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Main dishwasher ran at 118 F with 100 ppm chlorine Bar dishwasher ran at 135 F with no san (fixed during inspection) Handwashing sinks stocked
- 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.
|
06/22/2015 | Semi Annual Food | 72 |
Restaurant representatives - add corrected or new information about Nacho Mama's, 17935 Sw Pacific Highway, Tualatin, OR 97062 »