Don Pedro Mexican Food #4, 527 Se 10th Avenue, Hillsboro, OR 97123 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Observed the more hard to reach areas with a build up of food debris and residue. Increase cleaning frequency in these areas.
- 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.
Prep Top: 39 F Reach In: 40 F Walk-In 38 F Salsa Cooler: 39 F Salsa Bar 41 F Walk-In Freezer: 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.
Steam Table 150 F
- Information: Dishwashing Methods:
Dishwashing Machine 120 F with 50 ppm Chlorine. Test strips available.
- 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.'
|
12/03/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(A)(C) *PRIORITY* Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
Observed an employee wash a cutting board with soapy bleach water and rinse it and then place the the cutting board away in the clean dish area. Ensure dishes are washed, rinsed and sanitized in three separate but continuous steps. CORRECTION: Informed PIC and the cuttingboard was washed, rinsed and sanitized appropriately.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
1.) Observed a bulk bin of flour without a lid on it. Ensure bulk containers have lid to prevent against contamination. 2.) Observed food stored over the walk-in freezer. Ensure food is stored in a clean dry area.
- 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.
Prep Top: Ham 41 F Reach in 39 F Walk-In: 37 F Walk-In Freezer: Frozen Salsa Cooler: 38 F Salsa Bar 37 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: 150 F
- Information: Dishwashing Methods:
Dishwashing machine 118 F with 100 ppm Chlorine. Test strips available. 3 comp sink 100 ppm Chlorine. Sanitizer solution 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: 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.'
|
04/16/2015 | Semi Annual Food | 95 |
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