Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(A)(C) *PRIORITY* Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically: Observed pieces of food debris on utensils and equipment put away clean. CORRECTION: Rewashed during the inspection.
Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically: Observed the prep sink plumbing damaged and currently not useable. Repair. * Operator is washing vegetables above flood rim level of 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. Freezers: Frozen Cooler: 41 F
Information: Dishwashing Methods: 3 comp sink chlorine. Test strips available.
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.
11/30/2015
Semi Commissary
Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(C) *PRIORITY FOUNDATION* The premises is not maintained free of insects, rodents, and other pests, specifically: Observed rodents droppings throughout the facility. The operator needs to ensure the area remains rodent free. CORRECTION: Contact a pest management company and a reinspection will occur within 14 day.
Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically: Observed employee handle raw meat with cut glove on and then handle utensils. Ensure cut gloves are removed and hands are washed before handling clean. CORRECTION: Informed employee
Rule Violation and Requirement: VIOLATION OF SECTION 2-301.15 *PRIORITY FOUNDATION* Food employees are not washing their hands in an approved handwashing sink, specifically: Observed employee wash hands in the 3 comp sink. Informed employee to wash in 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. 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. 3 comp sink chlorine. Test strips available.
Information: *MOBILE FOOD UNITS--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 closure of the mobile food unit. A recheck to determine compliance will be made within 14 days.
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