Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically: Observed cooked meats, beans and an open container of milk without date marks. Ensure all ready to eat food is properly dated. CORRECTION: Dated during the inspection.
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. 40 F, 41 F, 35 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. 176 F
Information: Dishwashing Methods: 3 comp sink with chlorine. Test strips available.
10/08/2015
Mobile Semi
Rule Violation and Requirement: VIOLATION OF SECTION 3-602.11(A)(B)(1-4,6,7)(C) Food packaged in the establishment or bulk foods are not properly labeled, specifically: Observed the bulk storage containers without proper labels.
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 onions storage in a garbage bag. Food must be stored in containers that are food grade.
Rule Violation and Requirement: VIOLATION OF SECTION 2-301.15 *PRIORITY FOUNDATION* Food employees are not washing their hands in an approved handwashing sink, specifically: Observed an employee washing their hands in the 3 comp sink. Ensure employees are only washing their hands in the designated handwashing sink. CORRECTION: Informed employee to wash hands in the handwashing sink.
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 Duke's Cooler: 43 F Class Door Cooler: 43 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: 165 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.
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