- 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:
Observed the walk in cooler: refried black beans 45°F, whipping cream 45°F, beef 46°F, shredded chicken 46°F CORRECTION: This is a repeat violation on the walk in cooler. PIC stated the potentially hazardous foods were not out of temperature for more than 2 hours and were removed from the walk in and placed in the freezer or the 1 door cooler. Recommended to discontinue the use of this cooler until it can hold at 41°F at all times. A service repair company was called during the inspection. A re-inspection will occur within 14 days to recheck the walk in cooler.
- 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:
Observed 3 unapproved employee beverage containers in the rear kitchen area: 1) a twist off beverage on a shelf stored with pots and pans, 2) a mug missing a handle or straw on the prep surface and 3) a snap cap sports bottle next to active food preparation. CORRECTION: Employee beverage containers were discarded. Employee beverage container handout provided.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Observed the main kitchen handwashing sink missing paper towels. CORRECTION: Paper towels were supplied during the inspection.
- 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: cooked chicken 48°F (prepped at 10:00 am), whole tomatoes 46°F, refried black beans 45°F, whipping cream 45°F, beef 46°F, shredded chicken 46°F, ambient air temperature 46°F 1 Door Cooler: tamales 40°F, rellanos 41°F, pork 41°F Prep Cooler: Salsa 40°F, cut tomatoes 41°F Bar Cooler: half and half 40°F Office Cooler: horchata 41°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.
Mole on ice cooling 120°F (cooked less than 15 minutes prior) Steam Table: chicken 145°F, beef 157°F
- Information: Dishwashing Methods:
High temperature dish machine: 167°F at plate level Sanitizing bucket: 200 ppm chlorine Chlorine test kit available
- 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 at time of inspection. A recheck will be performed within 14 days of this date to determine if the alternative procedure was replaced with a permanent correction (process change/repair/new equipment/etc.). 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.
- Information: This establishment has been cited for the same priority/priority foundation violation on two or more consecutive semi-annual inspections, creating a significantly increased risk for foodborne illness. Observation of this violation again at the next semi-annual inspection could result in enforcement action including facility closure or a court citation.
- Information: Notes/Recommendations:
Temperature logs are recommended for the coolers.
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03/25/2016 | Semi Annual Food | 84 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
The chicken that was cooked over 12 hours ago was cooling in a deep pan and it temped at 47F (core). Correction: Person in charge was directed to discard the chicken during inspection.
- 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 following foods in walk-in cooler temped at: cheese-43F, pinto beans-44F; chicken-47F, raw meats-43F Correction: Person in charge transferred these foods into walk-in freezer during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Opened gallon of milk in bar area refrigerator was not date-marked. Correction: Person in charge discarded the milk during inspection.
- 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: 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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08/27/2015 | Semi Annual Food | 87 |
Restaurant representatives - add corrected or new information about Amelia's Rustic Mexican Restaurant, 2130 Ne Griffin Oaks St, Ste 200, Hillsboro, OR 97124 »