Lol Beh Comida Yucateca, 113 N 11th Ave, Cornelius, OR 97113 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically:
Observed cooked meat (i.e pastor and asada) sitting on food prep table holding temperature at 77°F and 110°F respectively in their containers. Per PIC these meats were out of temperature because they use time as a public health control and do not last more than four hours out of temperature. They keep them out of temperature and use them as needed per customer orders. Once the customer makes an order with this type of meat they are then reheated to above 165°F and served. However, today no written procedure was available for EHS to verify nor any time-marking was visible on the containers holding the meats. CORRECTION: PIC and employees were educated (In Spanish) on how to prepare a written procedure for using time as a public health control. Also how to properly mark foods to ensure they are in compliance under the time as a public health control measure. PIC stated they would put a sticker on the container holding the cooked meat and put the time it was taken out of temperature with a 4 hour discard time per container holding the meats.
- 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.
Saturn 2-door cooler: Ambient air 38°F and raw beef at 40°F. GE 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.
On stove top: Champurrado liquid at 177°F. On food prep table in plastic containers: Asada at 77°F (See violation).
- Information: Dishwashing Methods:
3 compartment sink available, not set up during time of inspection. Sanitizer bucket in kitchen at 100 ppm chlorine. Test strips and thermometers 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.'
|
01/29/2016 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Cooked meats and cut vegetables in 2-door cooler were not date-marked. CORRECTION: Operator immediately discarded food items and date-marked all food items in cooler.
- 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.
2-door prep cooler: Rice 41°F. General Electric 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.
On stove: black beans 180°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: 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:
Operator stated they had just ran out of Chlorine concentration test strips. Please ensure that facility has sanitizer test strips and calibrated thermometers available at all times during business hours.
|
08/17/2015 | Semi Annual Food | 97 |
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