- Rule Violation and Requirement: VIOLATION OF SECTION 3-202.18(A) *PRIORITY FOUNDATION* Shellstock is not properly labeled or tagged, specifically:
Observed the facility not maintaining proper shellfish tag records for raw oysters. The facility is not maintaining tags for 90 days. CORRECTION: The facility was instructed to obtain copies of past tags and to maintain them for 90 days.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Observed large containers of cooked product stored in the walk-in with an internal temperature of 51 F. The manager stated that these items were made and cooled the day prior to the inspection. CORRECTION: The food was discarded during the inspection. Proper cooling procedures were also discussed.
- 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 shrimp on the counter at 51 F during the inspection. No one was observed actively working with the shrimp and other frozen seafood waiting to be placed in portioned bags. The manager stated that the seafood had been out for 10-15 minutes. CORRECTION: Returned to the walk-in during the inspection to maintain proper temperature.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed the facility storing in-use knives in chlorine during the inspection. The facility cannot store utensils in sanitizer however if storing the utensils in water must ensure the water is 41 F and below or 135 F and above.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Observed food containers being used that are heavily damaged and cracked. Food contact sufraces must be smooth and easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1.) Observed the inside of the can opener holder with a build up of food debris and residue. 2.) Observed the walk-in racks with a build up of food debris and residue. Increase cleaning frequency.
- 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 a build up of residue and debirs on the walls and floors of the kitchen. 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.
Freezer: Frozen Prep Top: 41 F Walk-In: 41 F Glass Door Cooler: 41 F Salsa Bar: 40 F Cook Top Drawers: 41 F Cook Line Prep Top: 41 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: Beans 168 F, Beef 170 F Small Steam Table: 185 F
- Information: Dishwashing Methods:
3 comp sink not setup at time of the inspection with chlorine. Test strips 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.'
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09/24/2015 | Semi Annual Food | 87 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(B)(C) Food-contact surfaces of cooking equipment and pans are not kept free of encrusted grease deposits and other soil, or nonfood-contact surfaces are not kept clean, specifically:
Observed the inside and the outside of the upright freezer with a build up 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.
All refrigeration holding food at 41 F and below. Freezers: Frozen Salsa Bar: 41 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: 160 F
- Information: Dishwashing Methods:
3 comp sink not setup at time of the inspection with 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.'
- Information: Notes/Recommendations:
1.) Discussed proper sanitizing at time of the inspection. Dishes must be washed in a 3 step process of wash, rinse and sanitize. 2.) Rearrange freezer to prevent against cross contamination. 3.) Employees should not be using their phones or person items while preparing food. These items contaminate hands.
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05/20/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about El Chino Taqueria -Cornelius Pass, 3002 Sw Cornelius Pass Rd Ste F, Hillsboro, OR 97123 »