- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed stored cleaned food utensils covered in a black syrup-like substance on the shelving unit adjacent to the hot holding unit in the kitchen. CORRECTION: PIC immediatley put the whole pan of utensils in the dirty dishes pile of the 3 compartment sink to be washed.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1)Observed the grease filters above the stove in the kitchen accumualted with grease and old food debris. 2) Observed the fan guards of the Maximum 2-door cooler and the 3-door display cooler accumulated with a mildew substance. Please increase cleaning frequency of all nonfood-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.
2-door Coke Display cooler: Ambient air 35°F. 2-door prep top cooler: Pico de gallo 39°F. 3-door display cooler: Chile relleno 70°F (cooling), and raw pork 40°F. Maximum 2-door cooler: Rice 40°F. Chest freezer: All foods frozen. Side room freezer: All foods 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 next to grill: Rice at 187°F and cooked beef at 180°F.
- Information: Dishwashing Methods:
3 compartment sink available with 100 ppm chlorine. Sanitizer bucket in kitchen at 100 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: 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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01/28/2016 | Semi Annual Food | 97 |
- 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:
A quart of half & half found at 50F. The owner states he purchased the products about 30 minutes earlier and did not keep it cold during transportation. Other food items in same refrigerator observed at 40 F. Product was returned to fridge under 40F temperature.
- 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.
Maximum commercial refrigerator: 39F(produce, milk, tamales) Glass-Door refrigerator: 40F (chilled relleno, cake, beef) kitchen Prep cooler: 40F ( Pico degallo, beef) Soda and salsa refrigerator: 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.
Cooking temps: rice199F. Steak=189F Steam table: 150F ( beans, chicken)
- Information: Dishwashing Methods:
Three-Compartment sink is set up with 100 ppm chlorine.
- 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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08/14/2015 | Semi Annual Food | 95 |
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