- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed commercial can opener tooth blade soiled with old food debris and old metal shavings. CORRECTION: Operator immediately ran can opener through the dishwasher.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-204.11 *PRIORITY* Chemical sanitizers are not approved, specifically:
Observed the sanitizer buckets of kitchen holding chlorine at a concentration above 200 ppm. CORRECTION: Operator immediately refilled buckets to hold chlorine at 100 ppm.
- 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.
True cooler 2-door back of kitchen: Raw chicken 38°F. Frozen chicken (just delivered): Frozen solid. Frigidaire freezer: All food items frozen. Walk-in cooler: Serrano peppers 42°F, cooked beef 52°F (cooling). True 2-door cooler front kitchen: Rice 41°F Back upright cooler: Guacamole 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.
Hot holding table at prep-station: Cooked rice at 177°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 120°F with 100 ppm chlorine. Sanitizer bucket in kitchen area at above 200 ppm chlorine (See violation). 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.'
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03/22/2016 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Observed the pull handles of both the towel dispensers above handwashing stations in the kitchen broken. Metal lever was present, but plastic covering was missing. Please ensure facility has all equipment in good repair and according to manufacture's specifications.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-201.11 Equipment and utensils are not durable, specifically:
Observed a chipped and cracked plastic container holding cooked rice inside the True 2-door cooler next to grill. Please ensure all equipment and utensils are fully intact and durable. Operator removed broken and cracked container and moved rice to a new plastic container.
- 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.
True cooler 2-door back of kitchen: Cheese shredded 38°F. Frigidaire: All food items frozen. Walk-in cooler: Cooked chicken 38°F, cooked beef 39°F. True 2-door cooler front kitchen: Rice 41°F and cooling chicken at 50°F (per operator put in 30 mins prior to start of inspection). Back upright cooler: Guacamole 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.
Hot holding prep-top units: Black beans at 140°F and yellow rice at 170°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 134°F and 50 ppm chlorine per test strips. Front sanitizer bucket at 50 ppm chlorine. Test strips and thermometers 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.'
- Information: Notes/Recommendations:
Observed a sunk in portion of the floor below and adjacent to the dishwasher. Please keep on eye on this for future inspections.
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10/09/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Dried old food observed on can opener blade. * corrected, can opener was washed and sanitized immediately.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
A can of EZ-Weld observed stored on the shelf adjacent to clean plates and clean knife. ** Corrected immediately, EZ-Weld was relocated to appropriate storage location away from food and food contact items.
- 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= 39 F Turbo Air refrigerator= 35 F Diced tomato, lettuce, and cheese held on ice at 40 F-42 F Dry storage room fridge : 36 F ( chicken, chili rellenos) Glass-door refrigerator for meat and cheese 41.5F Fridge in front service area 36F
- 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: beef =155 F, chicken=154 F, beans 157 F Cooking temps; beans 200 F, beef 201F
- Information: Dishwashing Methods:
Dishwasher final rinse temperature at 130 F with 50 ppm chlorine.
- 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/
- 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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05/20/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about Lupe's Escape, 19405 Sw Tualatin Valley Highway, Aloha, OR 97003 »