La Estrella Tacos, Llc, 2432 19th Ave, Forest Grove, OR 97116 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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:
1) Observed raw beef chunk stored over fresh tomatoes in the 2-door display cooler. 2) Observed raw chicken in cooler stored over raw shrimp in the upright freezer. CORRECTION: Operator immediately re-arranged all foods according to cooking temperatures.
- 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.
3-door display cooler: Raw beef at 38°F. 2-door display cooler: Tomatoes at 40°F. Prep-line cooler: Guacamole at 39°F. Upright freezer: All food items 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.
Hot holding unit next to griddle: Hot sauce at 165°F, beans at 167°F.
- Information: Dishwashing Methods:
3 compartment sink available, not set up during time of inspection.
- 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: 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/
4 employees at this facility with 0 available food handlers. Please obtain them within 30 days of today's date.
- 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:
Owner of facility stated he had planned to buy the business space next door and expand on his current business. Owner was advised to chat with EHS supervisor Frank Brown about the expansion and other modifications. Owner understood and stated he would visit our office at a future date.
|
11/24/2015 | Semi Annual Food | 95 |
- 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 asada meat holding at 55°F with date mark of 6/4/2015 at the 2 door display cooler. Observed tomatoes holding at 48°F on prep line cooler topside. Please ensure all food is maintained at adequate temperature. CORRECTION: Operator immediately discarded food items upon request and discussed the importance of maintaining food at a safe temperature.
- 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.
3-door display cooler: Salsa de guacamole 37°F, tinga chicken 41°F. 2-door display: Breaded meat 41°F, asada meat 55°F (see violation). Display cooler out front: Salsa verde 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.
Salsa Guadalajara at hot holding pan 170°F.
- Information: Dishwashing Methods:
3 compartment sink available. Disinfectant bucket by cashier 50ppm Chlorine per test strips. 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.'
|
06/05/2015 | Semi Annual Food | 90 |
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