- Rule Violation and Requirement: VIOLATION OF SECTION 3-203.12 *PRIORITY FOUNDATION* Shellfish tags are not attached to the receiving container or are improperly maintained, specifically:
Observed the facility without shellfish tags and not retaining all tags for 90 days.
- 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 cups of cut watermelon at 53 F at time of the inspection. Ensure watermelon is maintained at 41 F and below or time marked. Operator stated they were cut 30 minutes prior to inspection. CORRECTION: time marked during 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.
All food maintained below 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.
Corn 153 F
- Information: Dishwashing Methods:
3 comp sink sanitizer 100 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.'
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11/22/2015 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-203.12 *PRIORITY FOUNDATION* Shellfish tags are not attached to the receiving container or are improperly maintained, specifically:
Shellfish tags are not maintained for 90 days. CORRECTION: Person in charge was provided education on this requirement. Begin to maintain records for 90 days.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Observed raw shrimp ceviche stored above cooked shrimp broth and Horchata. CORRECTION: Moved raw shrimp products below ready to eat foods during the inspection. Discussed that products 'cooked with lemon' are not cooked and are still considered raw. Discussed raw animal food storage to prevent cross contamination.
- 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:
1) Observed shrimp broth and Horchata observed at 50 F 2) Observed cut tomatoes and raw shrimp and fish ceviche at 54-56 F in the front display prep inserts. CORRECTION: Observed products cooling in this unit which may be causing the products on the lower shelves to hold above temperature. All foods above observed at 42 F. Discussed alternative methods of cooling and recommend tracking of this unit. Foods cooling recommended to use an ice bath and then place them back into the unit. Unit will be rechecked for temperature this afternoon. Ice level in prep is too low to maintain foods at 41 F or below. Operator added ice to the unit. Discussed alternative recommendations to maintain potentially hazardous foods at 41 F or below.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed multiple containers of prepped raw ceviche at room temperature cooling covered in the coke refrigerator. CORRECTION: Person in charge uncovered during the inspection. Discussed cooling methods.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.12 *PRIORITY FOUNDATION* Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
Food temperature measuring device missing during the inspection. CORRECTION: Provide this will be evaluated during the reinspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed multiple dry food storage items in bags stored with miscellaneous office supplies.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
1) The tall chest freezer observed with and accumulation of ice and surrounds bags of food products 2) the sliding glass display unit has an accumulation of ice on the condenser.
- 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.
Coke reach in: raw shrimp ceviche 52-53 F, shrimp broth 56 F, Horchata 50 F, cooked squid 42 F, cooked shrimp 42 F, ambient air temperature 51 F Sliding display unit: salsa 43 F Prep top display: cut tomatoes, raw shrimp ceviche, raw fish ceviche all 54-56 F White one door reach in: cherries 42 F, ambient air temperature 40 F 3 door prep unit: cut fruit, cut vegetables, whole strawberries, yogurt, crema, pork skins 39 - 41 F Freezers 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.
Corn: +144 F
- Information: Dishwashing Methods:
3 compartment sink sanitizing bucket 100 ppm chlorine test strips good
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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:
Menu consumer advisory overall is good. Recommend to add a smiley face to the advisory part on the hanging menu.
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05/23/2015 | Semi Annual Food | 81 |
Restaurant representatives - add corrected or new information about El Kiosko, 346 Sw Walnut St., Hillsboro, OR 97123 »