- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(4,5,6,8) Raw or ready-to eat food is not properly covered or stored, specifically:
Observed packages of raw beef stored over containers of ice cream in the reach-in freezer. **CORRECTION** Foods were arranged to proper storage order 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 rice in the hot well with a measured internal temperature of 109 F. **CORRECTION** The rice was discarded upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
There are several food items uncovered in the walk-in cooler. **Cover foods after they reach 41 F to prevent possible cross contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The wall at the hot well is damaged and the sheetrock is exposed. **Please repair so that the wall is easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.12(A) *PRIORITY FOUNDATION* A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
There was no hot water at the hand sink in the drink station. **Make sure that all hand sinks can deliver a minimum of 100 F water as noted below.
- 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.
walk-in cooler-- 36-39 F (beans, raw chicken, ground beef, cheese) prep cooler-- 38-43 F (cheese, lettuce, guacamole, chicken) 2-door display cooler at drink station-- 39-40 F (salsa, dressing) on ice at grill-- diced tomatoes 38 F, sour cream 39 F reach-in freezers holding things 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.
cooking temperatures: chicken off grill 172 F hot holding temperatures: steam unit (beans 156 F, ground beef 145 F, chicken 144 F).
- Information: Dishwashing Methods:
automatic low temperature dish machine: wash 120 F/100 ppm chlorine detected wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- 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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01/12/2016 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
Chemical spray bottles are hanging on the plug well for the dishwasher. Do not store chemicals here. They may be accidently sprayed into dishwater. CORRECTION: Spray bottles moved
- 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 at 36-40 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- 139-169 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 50 ppm chlorine Dishwasher ran at 124 F with 50 ppm chlorine Handwashing sinks stocked
- 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.'
- Information: Notes/Recommendations:
Remember to date mark cooked foods, salsas, beans etc. if you are going to keep them longer than 24 hours.
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08/27/2015 | Semi Annual Food | 95 |
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