- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Observed a spray can of penetrating oil (WD-40) stored on a shelf next to single service containers and directly above the steam unit. **CORRECTION** The penetrating oil was immediately moved to a safe location away from any food or clean dishes upon request.
- 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.
dorm cooler-- 38 F (half & half) 1-door reach-in cooler 48 F (no phf; canned sodas, etc.)
- 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.
hot holding temperatures: steam unit (noodles 152 F, cabbage 136 F, chicken 153 F); rice warmer 182 F
- Information: Dishwashing Methods:
3-compartment sink available dishwashing at sesame donuts wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- Information: *MOBILE FOOD UNIT-OPERATING WITHOUT A LICENSE * Oregon Revised Statute 624.320 requires that no person shall operate a mobile food unit without first obtaining a license to do so. All mobile food unit licenses expire on December 31st of the calendar year. Application and fees must be received within two working days or legal action will be initiated. Operating a Mobile Food Unit without a valid Mobile Food Unit license may result in the issuance of a court citation.
Facility has not paid for 2016 license to date. Owner indicated that facility is now using Sesame Donuts as a commissary. Please contact this office ASAP to obtain current license(s).
|
03/08/2016 | Mobile Semi | |
- 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 silver cooler holding at 51-57 F. Food was placed in the cooler this morning. CORRECTION: PHF (Cheese, Dairy, Eggs) were relocated to the white cooler during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the rice cooker with a buildup of debris and residue. Increase cleaning frequency.
- 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.
Silver Cooler: See violation White Cooler: No PHF 31 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.
Steam Table: 145 F+; Rice 171 F
- Information: Dishwashing Methods:
3 comp sink; San 100 ppm 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.
|
09/16/2015 | Mobile Semi | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Observed chicken that was cooked a day ago cooling in 1-door upright refrigerator and it temped at 54F. Correction: Person in charge discarded the chicken during inspection. Potentially hazardous food shall be cooled by: 1) Placing the food in shallow pans; 2) Separating the food into smaller or thinner portions; 3) Using rapid cooling equipment; 4) Stirring the food in an ice water bath; 5) Using or arranging containers to facilitate heat transfer; 6) Adding ice as an ingredient; or 7) Other effective methods. Food shall be arranged to provide maximum heat transfer and loosely covered or uncovered.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
In-use scoops are stored in 59F static water.
- 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.
Milk in upright refrigerator-42F
- 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 in steam well-156F
- Information: Dishwashing Methods:
Dishes are taken to the commissary for washing, rinsing and sanitizing.
- 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.
|
06/02/2015 | Mobile Semi | |
Restaurant representatives - add corrected or new information about Cl Grill, 3100 Ne Shute Rd., Hillsboro, OR 97124 »