- 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:
Observed the facility without a thin tip thermometer. Provide
- 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 the facility storing bread in single use grocery bags. Ensure food grade bags are used.
- 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.
Glass Door Cooler: 36 F Glass Door Cooler: 41 F Prep Top: 41 F 2 Door Reach In: 39 F Small reach in 40 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: 135 F; 140 F
- Information: Dishwashing Methods:
3 comp sink not setup 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.'
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11/21/2015 | Semi Annual Food | 97 |
- 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 chicken stored over raw beef in the true 2 door cooler. Ensure raw beef is stored above raw chicken. CORRECTION: Relocated during the inspection.
- 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 the prep top unit holding at 50 F during the inspection. The unit had cheese, salsa, cut tomato and cut lettuce out of temperature. CORRECTION: Unit was adjusted at time of the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed a large got of beans holding at 80 F during the inspection. The operator stated that the beans were made an hour and a half prior to the inspection. CORRECTION: The beans were removed from the pot and placed in shallow pans to cool rapidly.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.15(B)(D)(E) Gloves are not properly designed, specifically:
Observed the facility using latex gloves to repair food. Latex gloves are not approved for use in any portion of the facility. CORRECTION: The facility did have some non-latex gloves and switched to those at time of the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed screw top employee water bottles in the kitchen facility. Ensure all employee beverages have a lid and a straw or a lid and a handle. CORRECTION: Discarded 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.
True Cooler: Raw Meat 34 F On Ice: 41 F Prep Top: Cheese 50 F, Salsa 50 F, Tomato 50 F, Lettuce 50 F, Ambient Air 50 F (See violation). Beverage Cooler: 33 F Glass Door Cooler: 41 F Salsa Bar 39 F 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.
Left Steam Table: 170 F Right Steam Table: 177 F
- Information: Dishwashing Methods:
3 comp sink 50 ppm chlorine. Test strips available.
- 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: 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.'
- Information: Notes/Recommendations:
Observed the facility using ice to keep food cold. At time of the inspection the food was 41 F however the containers of food were only sitting on top of the ice. Ensure the containers are surrounded by ice up to the level of the food to ensure it remains 41 F and below.
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05/23/2015 | Semi Annual Food | 84 |
Restaurant representatives - add corrected or new information about El Mercadito Restaurant, 346 Sw Walnut St., Hillsboro, OR 97123 »