- Hand Sanitizers
Hand sanitizers or chemical hand sanitizing solutions are not used properly, specifically:
Correction: REQUIRED CORRECTION: Use hand sanitizers according to label directions and apply hand sanitizers only to clean hands. Maintain the hand dip chemical hand sanitizing solution clean and at a concentration equivalent to 100 ppm (mg/l) chlorine.
Post violation: Dispensers are placed at a remove from hand sinks, encouraging their mis-use. Place next to hand washing stations only.
Rule: Violation 13B, Not Critical Violation of OAR 2-301.16
- Miscellaneous Sources
Food is not protected from miscellaneous sources of contamination, specifically:
Correction: REQUIRED CORRECTION: Food shall be protected from contamination that results from a factor or source not identified in these rules.
Post violation: Sticky trap for flies is placed over ice machine and tortilla chip bin. Move to a safer location.
Rule: Violation 8M, Not Critical Violation of OAR 3-307.11
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: On cooking Line: mango salsa at far end 40*F, inside prep table 33*F, Caesar dressing 29*F, raw meat drawer 41*F, Cheese 41*F
Waitress station: cut melon at 40*F, dressing 42*F, salsa 41*F, lemons 42*F
Meat walk-in cooler: 41.5*F
Vegetable walk-in cooler: 42*F
Bar area: apple juice in under cabinet cooler 41*F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: On cooking line: Hot holding: Pintos 161*F, pulled pork 180*F, sauce 164*F, cheese sauce 186*F, posole 154*F, hot holding cabinet in cooking line 165*F; Cooking: skewer chicken 164*F, skewer shrimp 180*F, pork 183*F.
- Dishwashing Methods
Dishwashing Methods:
Post violation: 3-compartment sink available.
Automatic dishwasher in kitchen area: Wash temperature 138*F, Chemical sanitizer detected at 150 ppm.
Automatic dishwasher in bar area: Wash temperature 136*F, 150 ppm
chemical sanitizer detected.
Sanitizer solution for wiping cloths: 200 ppm Quat. In kitchen line, 400 ppm in back prep area, 200 ppm in waitress station.
- Indoors, Surfaces - Floors
Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, specifically:
Correction: REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable floor surfaces shall be provided. Provide closely woven and easily cleanable carpet in carpeted areas. Provide nonabsorbent floor surfaces in food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage rooms, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
Post violation: Areas of grout are dirty, deteriated or missing in the dishwashing area. Please clean dirty areas and regrout areas as needed to aid in cleanability.
Rule: Violation 36A, Not Critical Violation of OAR 6-101.11
- Food in Contact with Soiled Items
Food is in contact with surfaces of equipment and utensils that are not properly cleaned and sanitized, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
Post violation: A knife in the back food prep area was soiled and stored on the magnetic strip.
Rule: Violation 20A, Critical Violation of OAR 3-304.11
- Good Repair and Proper Adjustment
Equipment is not maintained in good repair or according to manufacturer's recommendations, specifically:
Correction: REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications.
Post violation: Freezer door inside meat walk-in is not shutting and sealing properly. Please adjust door so that it shuts and seals correctly.
Rule: Violation 15K, Not Critical Violation of OAR 4-501.11
- When to Wash
Food employees are not washing their hands as often as necessary, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work;2) after touching body parts other than clean hands and clean, exposed portions of arms;3) after using the toilet room;4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues;6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks;10) when switching between working with raw foods and working with ready-to-eat foods; or11) after engaging in other activities that contaminate the hands.
Post violation: Cook was seen placing raw meat onto grill using gloved hands. He removed gloves and put on a clean pair without washing hands first. Give staff proper instruction on glove use. Workers instructed at time of inspection.
Rule: Violation 12D, Critical Violation of OAR 2-301.14
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09/28/2009 | Semi Annual | 86 |
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Cooking Temperature: Chicken 168*F.
Hot Holding Temperatures: Inserts at Cooking Line= Beans 143*F, Rice 154*F, Black Beans 143*F, Red Sauce 149*F, Green Sauce 152*F, Chicken 164*F, Beef 151*F.
Two-Door Hot Holding Cabinet at Cook Line: Beans 148*F, Rice 157*F, Black Beans 162*F.
At Wait Station: Mexican Butter 139*F.
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Walk-in Cooler: Ranch 38*F, Raw Chicken 39*F, Raw Beef 39*F, Cheese 41*F. Produce Walk-in Cooler: Rellenos 41*F, Roasted Corn 41*F. Walk-in Freezer Holding Things Hard-Frozen. Chest Freezer at Grill Holding things Frozen. Ice Cream Freezer Holding Things Frozen. Cold Holding Drawers: Raw Shrimp 40*F, Chicken 39*F, Beef 35*F. Cooking Line Inserts: Pico 40- 41*F, Cheese 38-41*F, Guacamole 40-43*F. Reach-in under inserts: Shredded Mozzarella 41*F, Chicken 40*F, Flautas 40*F. On Ice at Wait Station: Salsa 42-43*F, Dressing 39-43*F. Two-Door Reach-in at Wait Station: Cut Melons 36*F, Dressing 41*F. Keg Cooler Reach-in at Bar: Milk 39*F. Small Beverage Aire One-Door Reach-in at Bar: 38*F. Large Beverage Aire One-Door Reach-in at Bar: 40*F.
Good Date Marking Observed.
Good Food Storage Observed.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Three Compartment Sink Available.
Automatic Chemical Sanitizing Dish Machine: Wash Temp.=140*F, 50 ppm Chlorine Detected.
Automatic Chemical Sanitizing Dish Machine at Bar: Wash= 138*F, 50 ppm Chlorine Detected.
Wiping Cloth Sanitizer Solution Concentrations: 150-200 ppm Quat. Detected at All Stations.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Food-Contact Non-PHF, Cleaning Freq.
Surfaces of utensils and equipment contacting food that is not potentially hazardous are not cleaned as necessary, specifically:
Correction: REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
Post violation: Observed a small build-up of what appears to be mildew on the baffle of the small ice machine in the dish wash area.
Please clean thoroughly.
Rule: Violation 22B, Not Critical Violation of OAR 4-602.11
- Nonfood-Contact Surfaces Clean
Nonfood-contact surfaces are not kept clean, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Post violation: Observed a build up of grime and food debris on the handle of the spray wand at the dish machine in the kitchen. Please clean the wand thoroughly.
Rule: Violation 23A, Not Critical Violation of OAR 4-601.11
- Backflow Prevention, Air Gap
An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. An air gap between the water supply inlet and the flood rim level of the plumbing fixture, equipment or nonfood equipment shall be twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm).
Post violation: The outlets for the drain lines on both ice machines at the dish wash area extended below the flood rim of the floor sink.
* Manager immediately raised drain lines to achieve proper air gap. Corrected.
Rule: Violation 30B, Critical Violation of OAR 5-202.13
- Handwashing Facility, Maintenance
A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
Correction: REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
Post violation: Observed food worker to rinse cups in hand sink in prep area. Please use handsink for handwashing only.
Rule: Violation 32A, Not Critical Violation of OAR 5-205.11
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Food Handler Certificate
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.
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08/09/2010 | Semi Annual | 90 |
- Food-Contact Non-PHF, Cleaning Freq.
Surfaces of utensils and equipment contacting food that is not potentially hazardous are not cleaned as necessary, specifically:
Correction: REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
Post violation: The area around the soda nozzels on the soda fountains at the wait station were observed to have a build-up of black material. Please clean thoroughly.
Rule: Violation 22B, Not Critical Violation of OAR 4-602.11
- Blank
Note(s/Recommendations:
Post violation: Bathrooms and all Handsinks were accessible and fully stocked.
Good hand washing observed.
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: At Wait Station:
Two-Door Reach-In under counter: Cut Melons 36*F, Dressing 37*F
Inserts in Ice Bath: Sour Cream 40*F, Cut Melon 42*F, Pico 42, Salsa 42*F.
At Cook Line:
Cold Drawers: Shrimp 41*F, Chicken 41*F, Raw Beef 40*F, Raw Chicken 37*F.
Prep Table Reach-In: Cheese 42*F, Pico 38*F, BBQ Chicken 42*F.
Prep Table Cold Inserts: (Left opposite grill) Cooked Chicken 43*F, Pico 38*F, Guacamole 38*F, Sour Cream 39*F, Blue Cheese 42*F; (Center across from grill) Sour Cream 42*F, Guacamole 43*F, Pico 43*F, Cheese 42*F; (Right Across from Hot Holding Cabinet) Sour Cream 51*F, 3-Cheese Mix 50*F, Pico 50*F, Guacamole 48*F--(See violation 3G).
Walk-In Meat Cooler: Raw Hamburger 42*F, Raw Beef 42*F, Ranch Dressing 42, Milk 40*F, Cooked Chicken 43*F.
Walk-In Meat Freezer Holding Things Hard-Frozen.
Produce Walk-In Cooler: Guacamole 48*F, Taquitos 47*F, Renios 49*F (See violation 3G).
Bar Area:
Beverage Aire #1=38*F
Beverage Aire #2= 39*F.
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Cooking Temperatures: Grilled Chicken 174*F, Beef 155*F
Hot Holding Temperatures:
At Wait Station: Rice 143*F, Pintos 147*F, Black Beans 154*F, Butter 142*F.
Cook Line Inserts:
Pintos 168*F, Tortilla Soup 170*F, Carmelita 142*F, Pintos 172*F, Black Beans 170*F Rice 174*F, Red Sauce 164*F, Green Sauce 175*F, Pulled Pork 147*F.
Hot Holding At Grill: Chicken 166*F, Beef 147*F.
Hot Holding Cabinet: Pintos 168*F, Black Beans 152*F.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Three Compartment Sink Available.
Automatic Dish Machine: Wash Temp.= 130*F, Sanitizer Concentration 100 ppm Chlorine.
Dish Machine in Bar Area: Wash= 135*F, Sanitizer Concentration= 50 ppm Chlorine.
Wiping Cloth Sanitizer Solution Concentrations:
At Cook Line= 150-200 ppm Quaternary Ammonium.
At Wait Station= 200 ppm Qaut. At all stations.
At Bar Area= 200 ppm Quat.
At baking oven in dining area and at ""to-go"" station: 150 ppm Quat.
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Food Handler Certificate
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.
- Good Repair and Proper Adjustment
Equipment is not maintained in good repair or according to manufacturer's recommendations, specifically:
Correction: REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications.
Post violation: Gaskets on Walk-in Freezer, Reach-in under counter Cooler at bar area, and Walk-in Meat Cooler were torn and the door were not properly sealing.
Rule: Violation 15K, Not Critical Violation of OAR 4-501.11
- Repeat Violation
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Rule: Violation 99A, Not Critical Violation of OAR 333-157-0000 (1) (b)
- Light Bulbs, Protective Shielding
Lights are not properly shielded, specifically:
Correction: REQUIRED CORRECTION: Effective shielding or shatter-resistant bulbs shall be provided for all light fixtures where there is exposed food, clean equipment, utensils and linens, and unwrapped single-service or single-use articles. Infrared or other heat lamps shall be protected against breakage by providing a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
Post violation: Light Shield was missing in the Walk-In Freezer. Please replace shield or provide shatterproof bulb.
Rule: Violation 38A, Not Critical Violation of OAR 6-202.11
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: 1. The potentially hazardous food in the inserts on the prep table at the cook line across from the grill was measured at greater than 41*F: Sour Cream 51*F, Guacamole 48*F, Pico 50*F, Three Cheese Mix 50*F.
2. Potentially Hazardous Foods in the Produce Walk-In Cooler were measured at greater than 41*F at he beginning of the inspection: Guacamole 48*F, Taquitos 47*F. It is suspected that the rolling tray of roasted tomatoes placed in the walk-in earlier in the day (30 min. ago) caused the increase in temperature.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
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02/16/2010 | Semi Annual | 90 |
- Cooling Procedures
Incorrect methods are used to cool potentially hazardous foods, specifically:
Correction: REQUIRED CORRECTION: 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; 7) other effective methods. Food shall be arranged to provide maximum heat transfer and left loosely covered or uncovered until cool.
Post violation: 3 pans of Corn Tomalito with tightly closed lids are placed in walk-in cooler. Tomlito temperature in these pans range between 54 F and 57 F and these foods are intended for cooling.
Rule: Violation 6D, Not Critical Violation of OAR 3-501.15
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Cook line Refrigeration Units: Left side (broiler side)= 40 F including sour cream, guacamole, salsa, guacamole.
2-Door Reach-in , Enchilada side=40 F
Server Isle Reach-in Refrigerator= 39 F
Produce Walk-in = 40 F
Meat walk-in= 39
Bar Cooler= 42 F
Single Door Bar Reach-in = 38 F
Small Bar Reach-in= 38 F
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Line Steam Table: 170F-175 F Including Beans, Rice, Shredded chicken, Beef.
Small Steam Table at Broiler Station: 161 F
Chicken Breast Final Cooking Temperature= 172 F
Tortilla Soup Reheating= 210 F
- Dishwashing Methods
Dishwashing Methods:
Post violation: Kitchen Dishwasher wash water temperature at 145 F and dispensing 50 ppm chlorine. Good!
Bar Dishwasher wash water temperature at 131 F and dispensing 50 ppm chlorine.
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
- Repeat Violation
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Rule: Violation 99A, Not Critical Violation of OAR 333-157-0000 (1) (b)
- Food Handler Certificate
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.
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01/13/2009 | Semi Annual | 98 |
- Hot and Cold Holding
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained either 1) hot at 140°F (60°C) or above; or 2) cold at 41°F (5°C) or below. Roast beef may be held hot at 130°F (54°C).
Post violation: 1. Observed potentially hazardous foods in right side insert bank next to steamer and hand sink with measured internal temperatures as follows: Sour Cream 51*F, Guacamole 51*F, Shredded Cheese 47-51*F.
2. Observed cut melons and ranch dressing on ice at the wait station with measured internal temperatures of 49*F and 52*F.
*Correction: The sour cream, guacamole, shredded cheese, cantaloupe, and ranch dressing were discarded during the inspection and restocked with new product at 41*F or below. Manager stated that the inserts would be filled to lower level and covered during slow times to regulate temperature.
Rule: Violation 3G, Critical Violation of OAR 3-501.16
- Critical Items, Corrected
THE ABOVE VIOLATIONS ARE CRITICAL ITEMS. These items were corrected at today's inspection. Please monitor to ensure that these violations do not recur.
- Nonfood-Contact Surface, Cleaning Freq
Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Post violation: Observed a build-up of dust on the hood above the tortilla press.
*Correction: Please clean the hood to prevent possible contamination from falling dust.
Rule: Violation 23B, Not Critical Violation of OAR 4-602.13
- Hot Food Temps
Hot Food Temperatures 140°F or (60°C) or above required. Two degrees 2°F (1°C) of tolerance given based on thermometer accuracy.
Post violation: Cooking Temperatures: Grilled Shrimp 146*F, Chicken Flautas 177*F.
Hot Holding Temperatures: Grilled Chicken 156*F, Beans 155-167*F, Rice 153*F, Soup 161*F, Beef 146*F, Chicken 146*F, Pork 165*F, Green Sauce 166*F, Red Sauce 145*F, Tamales 150-154*F.
Two-Door Hot Cabinet: Beans 165*F.
Steamer: Tamales 199*F.
- Cold Holding
Cold Food Temperatures. Temperature of 41°F(5°C) is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Post violation: Meat Walk-in Cooler: Ranch 40*F, Raw Beef 39*F, Roasted Tomatoes 40*F.
Produce Walk-in Cooler: Flan 43*F, Sour Cream 40*F.
Walk-in Freezer Holding Things Frozen.
Two-Door Reach-in at Wait Station: Butter 39*F.
Four-Door Reach-in Beer Cooler at Bar: Milk 36*F.
One-Door Beverage Aire Reach-in Cooler at Bar: 42*F.
Small One-Door Beverage Aire Reach-in Cooler at Bar: 28*F.
Small Chest Freezer on Cooking Line Holding Things Frozen.
Ice Cream Chest Freezer Holding Things Frozen.
Cold Holding Inserts on Cooking Line: Sour Cream 36*F, 43*F; Guacamole 39*F, 42*F; Shredded Cheese 43*F; Pesto 42*F; Cooked Onions 41*F.
Reach-in Coolers under Cooking Line Inserts: 38-40*F.
On ice at wait station: Salsa 40*F, 43*F; Diced Tomatoes 40*F, Dressing 40*F.
Good Date Marking Observed. Good Food Storage Observed.
- Dishwashing Methods
Dishwashing Methods:
Post violation: Three Compartment Sink Available.
Automatic Dish Machine in Kitchen: Wash=136*F, 50 ppm Chlorine Detected.
Automatic Chemical Dish Machine in Bar: Wash= 124*F, 50 ppm Chlorine Detected.
Wiping Cloth Sanitizer Solution Concentrations: 150-300 ppm Quat. Detected at All Stations.
- Cooling Procedures
Incorrect methods are used to cool potentially hazardous foods, specifically:
Correction: REQUIRED CORRECTION: 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; 7) other effective methods. Food shall be arranged to provide maximum heat transfer and left loosely covered or uncovered until cool.
Post violation: Observed a covered pan of chicken filling for flautas in the walk-in cooler with a measured internal temperature of 51*F. Food Worker stated that the chicken was prepared approximately 3 hours prior to the inspection.
*Correction: The lid was removed from the pan and the pan was placed in the walk-in freezer to rapidly cool. Make sure that the cooling process is complete prior to placing lids on foods.
Rule: Violation 6D, Not Critical Violation of OAR 3-501.15
- COMPLIES
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.
Correction: It is unlawful for anyone except the Assistant Director of Health or their authorized representative to post, change, remove or deface a Public Notice of Restaurant Sanitation (ORS 624.060). Removal of this notice may result in legal action, including issuance of a court citation and/or license revocation.
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01/06/2011 | Semi Annual | 92 |
Restaurant representatives - add corrected or new information about Chevy's Fresh Mex Restaurant, 1951 NW 185th Avenue, Hillsboro, OR »