- 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 cooked peppers on the work table at 54 F. The operator states that the peppers were removed from the walk-in an hour prior to the inspection. Ensure cooked peppers and other vegetables are maintained at 41 F and below or 135 F and above. CORRECTION: Placed back in the walk-in to cool to 41 F
- Rule Violation and Requirement: VIOLATION OF SECTION 7-204.11 *PRIORITY* Chemical sanitizers are not approved, specifically:
Observed the facility pouring straight beach onto a cutting board in the prep sink. This level of chlorine can be toxic and can contaminated food if allowed to stay in the prep sink. CORRECTION: Informed employee that when sanitizing it needs to be in the appropriate range. Prep sink was cleaned to remove toxic levels of chlorine.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-602.11(A)(B)(1-4,6,7)(C) Food packaged in the establishment or bulk foods are not properly labeled, specifically:
Observed a container of flour without a label. Ensure all bulk storage containers are labeled.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed a bulk container of salt under the work table with no lid. Ensure all bulk storage containers have a lid to prevent against contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed knives stored between the prep top and steam table waiting to be used. This is not approved storage because this areas is not reguarly washed, rinsed and sanitized.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.15(B)(D)(E) Gloves are not properly designed, specifically:
Observed the facility using thick latex gloves when cutting fish. Ensure the facility uses proper non latex gloves when preparing food. **It is recommended the facility obtain cut gloves to ensure properection from sharp parts of the fish.
- 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: 39 F 3 Door Freezer: Frozen Prep Top: 37 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.
Steam Table: 155 F
- Information: Dishwashing Methods:
Dishwashing machine 118 F with 100 ppm Chlorine. Test strips available.
- 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:
Ensure employees are washing hands after helping cutomers and taking orders and before handling food.
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04/28/2015 | Semi Annual Food | 90 |
Restaurant representatives - add corrected or new information about Lindo Michoacan Mexican Grill, 140 Sw Oak St, Hillsboro, OR 97123 »