- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed: 1) an open container of egg nog missing the date mark. 2) an opened package of chorizo missing the date mark 3) an opened gallon of milk missing the date mark. CORRECTION: 1) egg nog was discarded 2) chorizo was marked with the day of opening 3) milk was date marked with the day of opening.
- 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.
On Ice: raw chicken 39°F Prep Cooler: cooked beef 52°F (out for lunch, less than 2 hours, placed on ice for rapid cooling), salsa 39°F, cut tomatoes 39°F, 34°F ambient air temperature. Chest Freezer: Frozen 1 Door Cooler: cooked rice 41°F, cooked onions 40°F Chest Freezer: Frozen 2 Door Vegetable Cooler: limes 40°F, cut cabbage 39°F, whole tomato 39°F 3 Door Cooler: egg nog 39°F, tamales 39°F, salsa 39°F Salsa Prep Cooler: salsa 39°F Bar 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.
Soup kettle: 163°F Out of microwave: rice 172°F Off Grill: Chicken 178°F Steam Table: refried beans 147°F
- Information: Dishwashing Methods:
Chemical dish machine: 120°F at plate level, 50 ppm chlorine Sanitizing buckets: 200 ppm quaternary ammonium Quaternary ammonium and chlorine 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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01/08/2016 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-602.11(A)(B)(1-4,6,7)(C) Food packaged in the establishment or bulk foods are not properly labeled, specifically:
Observed large food grade containers not properly labeled.
- 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.
1 door cooler: sour cream 40°F, raw fish 40°F On ice in containers: fish 40°F, chicken 39°F Prep Cooler #1: salsa 40°F Prep Cooler #2: cut lettuce 41°F 2 Door Cooler: lemons 41°F, 40°F ambient air temperature 3 Door Cooler: queso cheese 40°F, cooked chicken 40°F Bar Cooler: 39°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.
Soup kettle: 177°F Steam Table: black beans 180°F, cooked chicken 181°F
- Information: Dishwashing Methods:
Chemical dish machine: 120°F at plate level, 50 ppm chlorine Chlorine test kit available Handwashing sinks stocked
- 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:
Ensure all employee beverage containers are approved.
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08/25/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Allan's Authentic Mexican Food, 18305 Nw West Union Rd. Ste. 6f, Portland, OR 97229 »