- Rule Violation and Requirement: VIOLATION OF SECTION 3-603.11 *PRIORITY FOUNDATION* A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information, specifically:
Observed breakfast menu and dinner menu with food items that were made to customer preference (raw, partially cooked, undercooked, etc.) without a consumer advisory notice. CORRECTION: PIC stated he would re-print menus for next semi-annual inspection with a consumer advisory notice. Please read below for wording of consumer advisory notice.
- 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.
Small single-door cooler: Milk at 40°F. Two-door small cooler next to grill: Raw beef 40°. AdvantEdge two door cooler: Tomatoes at 40°F. Walk-in cooler: Raw chicken 36°F. Prep-line cooler: Ambient air 37°F. Small white freezer behind prep-line cooler: All food items frozen.
- 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 carnitas on grill at 188°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 120°F with 50 ppm chlorine. 3 compartment sink available with 200 ppm quaternary ammonium. Test strips and thermometers available.
- 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.'
|
03/14/2016 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Observed two containers of white rice in the 2-door cooler next to the grill being held at 55°F. Container were tightly covered with plastic wrap. Per PIC the rice was cooked at 7am earlier in the day. CORRECTION: PIC immediately discarded the items and proper cooling methods were discussed.
- 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:
1) Observed the backside of the prep-line cooler missing a fan guard, the fan is freely operating next to an electrical wire which may be a fire or electrical issue in the future. 2) Observed the walk-in cooler not self-latching. The latch is not connecting with the locking mechanism of the cooler door. Please ensure all equipment throughout facility is in good repair and according to manufacture's recommendation.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the washing nozzle of the hanging hose at the three compartment sink soiled with accumulated food debris and grease. Please increase cleaning frequency of all non-food contact surfaces.
- 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.
Small single-door cooler: Flan at 36°F. Two-door small cooler next to grill: Raw chicken 40°F and cooked white rice at 55°F (See violation). AdvantEdge two door cooler: Chicken tinga at 40°F. Walk-in cooler: Tomatoes 40°F. Prep-line cooler: Ambient air 37°F. Small white freezer behind prep-line cooler: All food items frozen.
- 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 unit: Black beans at 170°F and salsa verde 177°F.
- Information: Dishwashing Methods:
3 compartment sink available with 300 ppm quaternary ammonium per test strip. Low temperature dishwasher at 120°F with 50 ppm chlorine. Test strips and thermometers available.
- 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.'
- Information: Notes/Recommendations:
Great handwashing observed by employees. Great date-marking techniques observed.
|
10/12/2015 | Semi Annual Food | 95 |
- 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.
>On the last inspection, the internal temperatures of potentially hazardous foods stored in the prep cooler on the cook line were measured above 41 F. ** Today, the cooler has been serviced and the internal temperatures of potentially hazardous foods were measured as follows: salsa 39 F, diced tomatoes 39 F, cheese 40 F, raw chicken 41 F, chili sauce 40 F. This violation has been corrected. >On the last inspection, improper methods were used for cooling potentially hazardous foods. Black beans were observed in a large container with plastic wrap tightly covering it. ** Today, food were observed cooled in shallow pans or insert pans and no foods cooked the day before were at or below 41 F. This violation has been corrected also.
|
04/15/2015 | Reinspect Food | |
- 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 potentially hazardous foods stored in the prep cooler at the cook line with the following measured internal temperatures: raw steak 51 F, diced tomatoes 55 F, shredded lettuce 51 F, raw chicken 53 F, salsa 51 F, cheese 55 F, black beans 53 F. The foods have been in the cooler for less than two hours according to the PIC. He stated that no foods are left in the cooler overnight and the unit is stocked each morning. The ambient temperature of the unit was detected at 58 F. *CORRECTION* The tomatoes, lettuce, cheese, and salsa were immediately placed in an ice bath at the cook line. The steak, chicken, and black beans were placed in the walk-in cooler to rapidly cool. Service personnel were contacted at today's inspection. Only keep working quantities on ice until the cooler can be repaired. A reinspection will be conducted within 14 days to verify that the violation is corrected.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed a shallow container of black beans with a measured internal temperature of 54 F stored in the 2-door reach-in cooler. The container was tightly covered with plastic wrap. The beans were cooked earlier in the day (approximately 2 hours according to the PIC). *CORRECTION* The plastic wrap was removed to allow for the beans to rapidly cool.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
Observed a couple of sleeves of single service cups and lids stored under the drain line of the front hand sink. No contamination was apparent. *CORRECTION* The cups and lids were moved 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.
Walk-in cooler-- 40-41 F (cheese, raw chicken, lettuce, raw shrimp) 2-door upright reach-in cooler-- 40 F (cooked pork, cooked turkey, rice, ceviche) 3-door reach-in keg cooler in bar-- 41 F Dorm cooler-- 41 F (flan) Chest freezer holding things frozen.
- 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: steak off grill 201 F. Hot holding temperatures: steam unit at grill (black beans 137 F, pork 144 F, chicken 148 F, corn 135 F, green salsa 140 F).
- Information: Dishwashing Methods:
Three compartment sink set up with 300 ppm quaternary ammonium detected. Automatic low temperature dish machine: wash 119 F/100 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 200 ppm quaternary ammonium detected.
- 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.'
- Information: Notes/Recommendations:
The dish machine took several cycles to warm to 120 F. The machine had not been used yet. Make sure that the machine is up to temperature prior to washing dishes.
|
04/08/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about Casa Lola, 16305 Sw Barrows Rd. Suite 100, Beaverton, OR 97007 »