Rule Violation and Requirement: VIOLATION OF OAR 333-162-0020 The operations and/or equipment are not an integral part of the mobile food unit, specifically: Observed salsa bar and beverage dispensing occuring outside the confines of the mobile unit.
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. Cooler: 38 F Prep: 40 F Salsa Bar: 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. Steam Table: 135 F-170 F
Information: Notes/Recommendations: Observed the mobile unit using a temporary handwashing sink due to fresh water tank issues. Ensure the tank is repared immediately to hold the approved amount of fresh water.
10/08/2015
Mobile Semi
Rule Violation and Requirement: VIOLATION OF SECTION 5-305.11(A)(B) *PRIORITY* The water supply is inadequate, does not meet the minimum required volume, or does not provide adequate pressure, specifically: Observed the mobile unit with a temporary handwashing setup at the handwashing sink. The owner stated that the fresh water tank was broken and waiting to be repaired. CORRECTION: The mobile unit will continue to use the temporary handwashing setup and can fill the 3 comp sink if necessary but must repair the tank to the required and approved volume.
Rule Violation and Requirement: VIOLATION OF OAR 333-162-0020 The operations and/or equipment are not an integral part of the mobile food unit, specifically: Observed the mobile unit with a salsa bar and drink dispensing stand off the mobile unit. All food dispensing activisites must be integral to the mobile unit.
Rule Violation and Requirement: VIOLATION OF SECTION 5-204.11 *PRIORITY FOUNDATION* Handwashing sinks are not conveniently located in the food preparation area or provided in or adjacent to toilet rooms, specifically: The facility's temporary handwashing station did not have water in it at the time of the inspection. Ensure the temporary handwashing sink has water at all times. CORRECTION: Provided at time of 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. 1 Door Cooler: 37 F Prep Top: 39 F Salsa Bar: 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. Tamales 200 F
Information: Dishwashing Methods: 3 comp sink not setup at time of the inspection. Test strips provided.
Information: *MOBILE FOOD UNITS--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 closure of the mobile food unit. A recheck to determine compliance will be made within 14 days.
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