- Rule Violation and Requirement: VIOLATION OF SECTION 3-603.11 *PRIORITY FOUNDATION* A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information, specifically:
Observed the facility has undercooked meat products and meats cooked to order and no consumer advisory on the menu. CORRECTION: Informed owner.
- 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 3 door glass door cooler: 38 F Freezer: Frozen Bar Cooler: 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.
No hot holding at time of the inspection.
- Information: Dishwashing Methods:
Dishwashing machine 125 F with 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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03/15/2016 | 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 shell eggs stored over masa in the prep top cooler. Ensure raw eggs are stored below ready to eat food. CORRECTION: Relocated during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-102.11(A)(B)(C)(1,4-16) *PRIORITY FOUNDATION* The person in charge has not demonstrated knowledge of foodborne illness disease prevention, application of HACCP principles or the requirements of this code, specifically:
The owner was unable to demonstrate knowledge of employee illness sympotoms. The owner was not aware of what symptoms to exclude employees.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed open milk, open package of ham and cooked meat and rice without a datemark. Ensure ready to eat foods are marked when they are opened or made. CORRECTION: Dated or discarded during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-204.11 *PRIORITY* Chemical sanitizers are not approved, specifically:
Observed a spray bottle of chlorine sanitizer with chlorine greater then 200 ppm. Ensure chlorine is between 50-200 ppm. CORRECTION: Diluted during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed bowls being used as scoops. Scoops must have handles to prevent against contamination.
- 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 food being stored in direct contact with grocery bags. Food must be stored in food grade containers.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed equipment throughout with a build up of food and debris. Increase cleaning frequency.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
Observed the floors throughout the kitchen missing tiles and no longer easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
Observed the handwashing sinks without paper towels. Ensure handwashing sinks are always stocked with soap and paper towels. CORRECTION: Provided 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.
Freezer: Frozen Cooler: 40 F Prep Top: 40 F Bar 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.
No hot holding at time of the inspection.
- Information: Dishwashing Methods:
Dishwashing machine Chlorine.
- 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: *OPERATING WITHOUT A LICENSE * Oregon Revised Statute 624.020 requires that no person shall operate a restaurant without first obtaining a license to do so. The license shall be posted in a conspicuous place in the food service facility. All restaurant licenses expire on December 31st of the calendar year. Application and fees must be received within two working days or legal action will be initiated. Operating a restaurant, without a valid restaurant license, may result in the issuance of a court citation.
The owner must obtain a license within 2 buisness days.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-201.13 *PRIORITY* Fluid milk and milk products are not obtained from approved sources, specifically:
Observed crema mexicana obtained repackaged from Yesenia. This facility is not a grade A facility and cannot repackage dairy products. CORRECTION: Discarded. Explained to the operator that they must puchase from an approved source.
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09/02/2015 | Semi Annual Food | 76 |
Restaurant representatives - add corrected or new information about La Fuente Restaurante Y Taqueria, 1075 Se Baseline St. #k, Hillsboro, OR 97123 »