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: 1.) Observed bread in dirrect contact with grocery bags. 2.) Observed a cloth in dirrect contact with food. Ensure all items in contact with food are early cleanable and food grade material.
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: 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: 165 F
Information: Dishwashing Methods: 3 comp sink not setup at time of the inspection. Sanitizer solution 100 ppm Chlorine. Test strips available.
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