- 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 perishable foods observed at improper cold holding temperature above 41F. Beef=44F, shrimp=45F, cheese 44F, and pico de gallo =47F. The manager states they brought the food to the service line about 30 minutes earlier . The person in charge added ice to the bins and the temperature gradually dropped to 41F. Shrimp was discarded and replaced with new products . The new shrimp temped 40F.
- 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: 40F Line cook reach-in 41F Meat drawers under grill: chicken 42F Salsa bar items kept on ice: 40F (mango salsa, hot salsa, salsa Verde, Pico de Gallo).
- 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.
rice 180F, veggie mix 150F, beans 181F, beef 149F, chicken 167F
- Information: Dishwashing Methods:
Three-Compartment sink is set up with 300 ppm Quat sanitizer.
- 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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11/12/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
1. Observed a 'wye' valve connected down stream of the atmospheric breaker on the mop sink. This backflow devise is not rated for pressure and a valve is not allowed down stream. 2. The faucet at the hand sink next to the grill is broken. **CORRECTIVE ACTION** 1. Please remove or replace the valve with a self-draining devise to prevent pressure build-up. 2. Repair the faucet ASAP.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
Observed food worker to place raw chicken on the grill with a gloved hand and then remove gloves and begin to put on a new pair of gloves without washing hands between activities. **CORRECTION** Food worker was stopped and instructed to wash hands. Food worker washed hands with soap and water before putting on new gloves and returning to work.
- 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-- 37-39 F (salsa, sour cream, lettuce, raw chicken) Cold drawers at grill-- 40-41 F (fish, shrimp, chicken, beef) Prep drawers at make line-- 41-42 F (lettuce, avocados) Prep cooler-- 41 F (tomatoes, sour cream, lettuce, cheese, guacamole) On ice-- salsas 40-42 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.
Cooking temperatures: chicken off grill 168 F, beef off grill 158 F, shrimp off grill 153 F. Hot holding temperatures: rice warmers 167 F; hot well at cook line (beef 158 F, chicken 166 F, cheese 144 F, beans 160 F, rice 172 F, enchilada sauce 151 F).
- Information: Dishwashing Methods:
Three compartment sink set up with 300 ppm quaternary ammonium detected in third compartment. Wiping cloth sanitizer solution concentration: 200 ppm quaternary ammonium detected.
- 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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04/09/2015 | Semi Annual Food | 95 |
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