- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Sanitizer buckets in front and back of kitchen all were holding chlorine above 200 ppm. CORRECTION: Operators were educated on how to mix an adequate amount of water and chlorine. New sanitizer buckets held chlorine at 100 ppm.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the fan guard and ceiling of the walk-in cooler accumulated with a mildew substance. Please increase cleaning frequency.
- 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: Tomatoes, oranges, and lettuce at 39°F. Chest freezer in the back: All food items frozen. True 2-door freezer: All food items frozen. True 3-door cooler: Mussels at 35°F. Front prep-top cooler: Salsa roja at 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 unit next to grill: Chicken in red sauce at 177°F. On grill cooking chicken at 190°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 120°F with 50 ppm chlorine. Sanitizer buckets throughout facility all holding chlorine above 200 ppm (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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11/27/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed dry storage floor areas built up with food containers, lids, and silverware. Please increase the cleaning frequency of all non-food contact surfaces.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
Observed kitchen floor tiles cracked and damaged with partial food debris build up. Please ensure facility has smooth and easily-cleanable 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.
True fridge back wall: Onion 39°F, lettuce 40°F. True freezer back wall: All meats frozen. Walk-in cooler: Tomatoes 40°F Wait area display cooler: Rice pudding 39°F Food prep cooler: Diced tomatoes 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.
Ready to serve ground beef 177°F Hot holding unit: Pinto beans 175°F
- Information: Dishwashing Methods:
Low temperature dishwasher: 120°F, 50ppm Chlorine per test strips. Test strips available. Wait area sanitizer bucket 100 ppm Chlorine per test strips.
- 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:
Great handwashing techniques observed!
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06/08/2015 | Semi Annual Food | 100 |
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