Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically: Dirty lids used for food containers observed in storage where they are supposed to be stored in a clean condition. Operator instructed to take everything to the three compartment sink to be washed, rinsed, and sanitized. 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. Refrigerated drawers shrimp 39F, walk in cooler tomatoes 38F, diced tomatoes 41F. Salsas 38F. Prep cooler 40F.
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. Chicken cooked to 165F. Beans and rice 150F.
Information: Dishwashing Methods: Three compartment sink 200 ppm quat. Test paper ok. Hot water over 100F.
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.'
03/02/2016
Semi Annual Food
97
Rule Violation and Requirement: VIOLATION OF SECTION 6-501.16 Mops are not properly positioned for air-drying, specifically: Mop need to be hung up after use.
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 beans cooling 100F. Produce 40F.
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, chicken 165F. Beef 150F.
Information: Dishwashing Methods: Three compartment sink 200 ppm quat. Test paper ok.
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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