- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Observed stored raw chicken over oysters and fish stored in the True freezer at back of kitchen. CORRECTION: Operator immediately rearranged freezer to have all poultry at bottom-most shelf. A handout on food organization was given to operator.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Observed the chlorine concentration of both kitchen and wait area sanitizer buckets to be above 200 ppm. CORRECTION: Operator immediately replaced sanitizer buckets with chlorine concentrations at 50 ppm.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Observed the kitchen grease filters accumulated with hanging grease particles. Please increase cleaning frequency of all non-food contact surfaces.
- 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.
Large box freezer: All food items frozen. Small box freezer: All food items frozen. True freezer: All food items frozen. True cooler: Fish 41°F, tomatoes 41°F. Prep-line cooler: Diced tomatoes 40°F, onions 41°F. Walk-in cooler: Red salsa 39°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 unit besides prep-top cooler: Beans 177°F, chicken red sauce 165°F. Cooking beef on stove 179°F.
- Information: Dishwashing Methods:
3 compartment sink available, not in use. Low temperature dishwasher 137°F, 50 ppm chlorine per test strips. Sanitizer buckets at prep line: Above 200 ppm chlorine (See Violation). Sanitizer buckets at wait area: Above 200 ppm chlorine (See Violation).
- 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:
Observed some containers throughout facility to be non-food safe storage containers holding items such as sugar, rice, and beans. Please ensure that containers holding these items are food safe and/or are NSF certified.
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08/27/2015 | Semi Annual Food | 90 |
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