- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed the prep line employee wearing one time use gloves leave the line and go to the fryer, put on heavy duty fryer gloves and work at the fryer, take the heavy duty gloves off and place the hot hashbrowns in the holders for service then go back to the fryer and put a heavy glove on again and go to the 3 compartment sink and touch dirty dishes in the wash compartment, take the heavy duty glove off and then go back to the prep line and fill an order for nachos, touching the nachos and the tomatoes with the one time use gloved hands. CORRECTION: Nachos were remade. Food employee was instructed to wash hands. This is a change in task and requires handwashing. Ensure all employees are aware of when a change in task is occurring. The heavy duty gloves are not one time use gloves and are used around the fryer.
- 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 #1: pico de gallo 39°F, cut lettuce 39°F Prep Cooler #2: cut tomatoes 41°F, guacamole 39°F Walk In Cooler: pico de gallo 39°F Walk In Freezer: Frozen Fryer Freezer: 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 #1: refried beans 188°F, meat 167°F Steam Table #2: refried beans 166°F, shredded chicken 166°F Hot cabinet: refried beans 165°F
- Information: Dishwashing Methods:
3 compartment sink: 200 ppm quaternary ammonium Sanitizing buckets (blue and yellow): 200 ppm quaternary ammonium Quaternary ammonium test kit available Handwashing sinks stocked
- 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:
Employee beverage container handout provided.
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03/17/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 7-209.11 Employee personal care items are not properly stored, specifically:
Observed the shift manager cell phone stored on the prep line next to single use papers and above single service items. Recommended to store phones in appropriate areas.
- 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: pico de gallo 39°F Walk In Freezer: Frozen 1 Door Freezer: Frozen Prep Cooler #1: cut tomatoes 37°F, cut lettuce 39°F Prep Cooler #2: cut tomatoes 39°F, cut lettuce 38°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 Cabinet: beans 178°F Steam Table #1: beans 171°F, chicken 166°F Steam Table #2: rice 179°F
- Information: Dishwashing Methods:
3 compartment sink: 300 ppm quaternary ammonium Sanitizing buckets: 330 ppm quaternary ammonium Quaternary ammonium test kit available Handwashing sinks stocked
- 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 employees are eating in designated spaces.
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11/03/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(C) *PRIORITY* The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed the 3 compartment sink with 0 ppm quaternary ammonium. Tested with two types of quaternary ammonium test kits. Utensils and dishes were present in the sanitize compartment. CORRECTION: PIC remade the sanitizing solution and tested at 300 ppm quaternary ammonium. Utensils and dishes were placed into the wash compartment. Recommended to test the solution before use to ensure a sanitizer is present.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-501.115 The storage area or enclosure for refuse, recyclables or returnables is not maintained free of unnecessary items, specifically:
Recommended to increase the cleaning frequency in the refuse storage area.
- 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 (Drive Thru): cut tomatoes 34°F, cut lettuce 38°F Prep Cooler (Off-Side): cut tomatoes 38°F, pico de gallo 38°F Walk In Cooler: pico de gallo 37°F Walk In Freezer: Frozen 1 Door Freezer: 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 (Drive Thru): beans 145°F, rice 167°F, shredded chicken 138°F Steam Table (Off-Side): beans 168°F, diced chicken 155°F Hot Cabinet: beans 177°F
- Information: Dishwashing Methods:
3 Compartment sink: 0 ppm quaternary ammonium Sanitizing buckets (blue and yellow): 300 ppm quaternary ammonium Quaternary ammonium test kit available Handwashing sinks stocked.
- 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.'
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11/02/2015 | Semi Annual Food | 95 |
- 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: 39 F Drive Thru cold table: lettuce 39 F, diced tomato 40 F, shredded cheese 39 F Dining room cold table: pico 37 F, lettuce 36 F, shredded cheese 36 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.
Drive thru hot line: black beans,165 F, ground beef 158 F, cilantro rice 178 F, chicken 166F Dining room hot line: ground beef 180 F, eggs 168 F, steak 167 F Hot hold cabinets: 167 F & 170 F Reheating water bath 196 F
- Information: Dishwashing Methods:
Three -Compartment sink is set up with 200 ppm Quat sanitizer.
- 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.'
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05/12/2015 | Semi Annual Food | 100 |
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