- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Prep coolers on the cook line are not clean inside. This was observed on the last inspection. Although I see improvement to cleanliness, the coolers are not clean enough to have this violation removed. Operator instructed to clean them again in areas shown at inspection. Please clean all parts including the soiled gaskets. A soiled knife was observed between two prep units. This is not an appropriate knife storage area since the crack where the knife is stored is soiled with old food debris and old encrusted grease deposits. This problem has been cited on previous reports in this restaurant. Find a permanent solution to this. Read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-403.11 *PRIORITY* Potentially hazardous food is improperly reheated for hot holding, specifically:
Shredded chicken in the hot holding cabinet was not reheated above 165F the temperature was 117-125F. Be sure the food is hot enough and put in the hot holding cabinet above 165F. Operator reheated on the grill after discussion. This has been a problem on several inspections and needs permanent correction. Use signs and written materials to help educate employees. Use thermometers to check reheating and holding temperatures.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Many plates of cooked lamb chops were undated. Please date all cooked meats brought to the walk in cooler. Operator dated these items after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The floor of the facility is being repaired but still does not meet our rule. Please repair the entire floor to help keep food debris from being trapped in cracks and broken areas which cause pest harborage and smelly odors.
- 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 coolers cheese and enchilada sauce 40F, walk in cooler meats and produce 43F. Refrigerated drawers tamales 37F.
- 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.
Beef 160F. Rice 180F, chicken Verde 143F.
- Information: Dishwashing Methods:
Both dishwashers 120F with 50 ppm chlorine. Test paper ok.
- 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: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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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12/15/2015 | Scored Reinsp | 89 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-101.11 *PRIORITY* Food is unsafe, adulterated or not honestly presented, specifically:
I observed spoiled produce in the walk in cooler such as spoiled tomatoes, spoiled chilies, and one uncut moldy cantaloupe. The operator discarded these food items after discussion. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
The bar dishwasher is not dispensing sanitizer on the final rinse after several cycles. Further investigation revealed a hole in the sanitizer dispensing line. Operator temporarily repaired the machine and called a repair person. The unit dispensed 50 ppm chlorine after the temporary repair. The machine must be tested daily for chlorine after the final rinse. Please test the machine more often to find these types of problems. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Two reach in coolers on the cook line are not clean inside. Surfaces, racks, and broken gaskets are all dirty with old food debris. The coolers need all racks sent to the dishwasher and the interior to be clean with a scrub brush and mild detergent followed out by a wet wiping towel and then a sanitizer towel as a final step. Operator began this process after discussion. This is a repeat violation and needs immediate correction. The points have been doubled. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-403.11 *PRIORITY* Potentially hazardous food is improperly reheated for hot holding, specifically:
I observed chicken verde on the cook line steam table with a temperature of 115F-125F. The operator was instructed to reheat this food to 165F. This was a problem on the previous inspection. Make certain all foods made on previous days are reheated to 165F for hot holding. Make certain the steam table is very hot before placing hot foods inside the unit. All other foods observed above minimum hot holding requirements. Please read below:
- 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 cooks single door reach in cooler is not working to hold foods below 41F. The temperature was 45F to 50F. Potentially hazardous foods inside were iced down and were not out of temperature for longer than 4 hours. This is a repeat violation. The points have been doubled. Have the machine serviced or discontinue use or replace it. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Reach in cooler doors fell off the beer cooler in the kitchen area near the ice machine. The door to the walk in cooler meat section does not close correctly. Gaskets on the coolers at the cook line are all deteriorating and contributing to higher food temperatures and cleaning problems. Please replace. Do not repair with tape.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Racks in the walk in cooler are dirty. Please clean and degrease. The pre-wash sprayer handle is dirty. Please clean and degrease. The handwashing station at the dishwasher is dirty around handles with old food residues and grime. Please deep clean all areas. The dishwashing area needs a deep cleaning to remove old food residues and grime.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
The men's restroom drain does not drain adequately on the right. The ladies restroom sink on the right is not working. One toilet stall in the ladies restroom does not work. Please repair.
- 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:
I observed the Chef eating a burrito on the cook line at the cutting board station. This is not a designated employee eating area. He was immediately instructed to discontinue this practice and wash hands appropriately. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The facility is in generally poor condition in the kitchen area. Please repair all broken floor tiles, holes in the walls, and please repair the toilet seat to the original condition in the employee restroom.
- 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 is a strong odor of decaying food in the cook line and near the dishwasher. Please investigate and clean these areas especially around grease traps.
- 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:
The bar soap and paper towels dispenser is being blocked by a large piece of equipment. Please remove the equipment or relocate soap and paper towels as described at 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: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- Information: *FAILED TO COMPLY* Your restaurant has received a sanitation score of less than 70, and will be posted with a notice stating that the restaurant 'FAILED TO COMPLY WITH THE ACCEPTABLE SANITATION STANDARDS.' This notice will remain in effect until the restaurant is closed or until a sanitation score of 70 or more is obtained during a complete inspection. Another inspection to determine compliance will be made within 30 days. On this inspection, a restaurant that again receives a score of less than 70 WILL BE CLOSED.
- Information: *RECHECK INSPECTION REQUIRED FOR REPEAT PRIORITY/PRIORITY FOUNDATION VIOLATIONS* This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in enforcement action, including issuance of a citation or restaurant closure in compliance with Oregon Administrative Rule 333-157-0030.
- Information: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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/
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12/09/2015 | Semi Annual Food | 58 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
One large reach in cooler on the cook line is not clean inside. The cooler needs all racks sent to the dishwasher and the interior to be clean with a scrub brush and mild detergent followed out by a wet wiping towel and then a sanitizer towel as a final step. Food processing equipment on the back preparation line is not clean. Small bits of food debris found stuck in cracks of the machines. Send detachable pieces to the dishwasher and use a three step method to clean the body of each machine as shown at inspection. Bins of utensils near the dishwasher observed put away as clean however the containers and some utensils inside are still dirty. All items including the container was sent to the dishwasher. The large three door freezer in the back of the cooler observed very dirty inside and the foods were highly unorganized and in disarray. Please clean and organize the foods by types. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-403.11 *PRIORITY* Potentially hazardous food is improperly reheated for hot holding, specifically:
A few items in the warming unit in the back near the ice machine found at 115F. Many other items in side such as rice and beans observed over 150F. All items inside must maintain a temperature of at least 135F. Do not place items in this unit that are not at least the minimum hot holding temperature of 135F. Operator sent these items to the grill to reheat to 165F after discussion. Please read below:
- 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 cooks reach in cooler is not working and he is using and ice bath. The ice was not adequate and I observed a temperature of 56F for items inside such as burrito sauce and cheese. Operator made an ice bath using smaller inserts and buried them in ice as a correction. The chicken and seafood in the food prep sink reached a temperature of 70F after defrosting. This food needs to be prepared faster such that temperature abuse does not occur. Operator sent the foods to the walk in cooler. All foods were not out of temperature control for longer than 4 hours.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Operator made two ice baths in two separate locations however the volume of food and the amount of ice used was very inadequate. Operator remade the ice baths and used smaller containers to meet this rule. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-202.15(A)(D) Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
The back door was left open. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Equipment on the cooking line has three or four single burners that are missing handles for turning the flame up and down. Please add these handles. The walk in cooler door is not closing all the way. The temperature inside is reaching 43F. Find the part you need to repair the door and install it or call a repair man. Check cooler temperature often to make certain the temperature is less that 41F.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Racks in the walk in cooler are dirty. Please clean and degrease. The pre-wash sprayer handle is dirty. Please clean and degrease.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Food preparation sink is leaking. Please repair.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-501.113 Receptacles for refuse, recyclables and returnables are not kept covered when required, specifically:
Lids observed propped open on the dumpsters. This will attract pests.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The facility is not in good repair in the kitchen. Broken and uneven tile noticed throughout the kitchen and mop room area. This violation is getting worse that on previous inspections. Walls and floor wall junctions are in disrepair throughout the kitchen. Please repair all areas showing wear and broken areas.
- 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:
The facility is not clean inside near the dishwasher, hard to reach areas, and under equipment. Please read below:
- 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 chicken 40F, tomatoes 43F. Prep cooler sour cream 40F. Wait cooler milk 39F.
- 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.
Beans 140F, rice 180F, chicken 145F. Beef 156F.
- Information: Dishwashing Methods:
Chemical dishwashers 125F with 50 ppm chlorine. Test paper ok.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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: 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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06/11/2015 | Semi Annual Food | 84 |
Restaurant representatives - add corrected or new information about Azteca Restaurant, 10505 Sw Beaverton -Hillsdale Highway, Beaverton, OR 97005 »