- Rule Violation and Requirement: VIOLATION OF SECTION 3-603.11 *PRIORITY FOUNDATION* A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information, specifically:
Consumer advisory for Burger, Huevos Ranchero, and Tostadas de Ceviche not provided on the menu. Please provide the required consumer advisory for above food items as stated below. A reinspection will be conducted within 14 days to verify compliance.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed two large containers of soup being cooled in walk-in cooler under 39F. Containers are full and about 7 inches high and full. ** Corrected at the time of inspection. Soup was divided into multiple containers keeping the food depth at about 4inches .
- 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: 40F kitchen prep cooler: 37F-38F, pico, cheese, guacamole, lettuce Glass door fridge : 34F, milk, half & half Backup fridge: 39F,raw chicken, raw beef, Chile relleno, salsa Dry storage room fridge: 38F, garlic, cheese, sauces Dry storage room glass door fridge: 35F, tortilla, milk
- 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: 145F-159F,Chidcken ,beans, salsa, ground beef Shredded chicken reheating: 199F Burger cooking temp=195F
- Information: Dishwashing Methods:
Kitchen dishwasher final rinse temperature reached 138F with 50 ppm chlorine. Bar dishwasher final rinse temperature reached 125F with 50 ppm chlorine.
- Information: *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 restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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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02/26/2016 | Semi Annual Food | 94 |
- Rule Violation and Requirement: VIOLATION OF SECTION 7-207.11(B) *PRIORITY* Medicines are improperly stored or labeled, specifically:
Observed a spray can of burn spray and a bottle of hydrogen peroxide stored on a shelf above clean dishes. **CORRECTION** The medicines were moved upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Two large containers of chips did not have lids to cover. **CORRECTION** The containers were covered upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
Observed the drain for the beer keg cooler collecting in a bucket. **Plumb the drain to the sewer according to local plumbing codes.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
There were some damaged places in the floor behind the prep table and in the walk-in freezer. **Please repair these areas so they are smooth, durable, non-absorbent, and easily cleanable.
- 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-- 34-38 F (chicken, cheese, beef, lettuce). Prep cooler on cook line-- 32-39 F (cheese, lettuce, tomatoes, sour cream, guacamole) True 2-door reach-in cooler in dry storage-- 41 F (cheese) 2-door Coke display cooler-- 41 F (dessert mix, butter) True 2-door reach-in cooler at dish machine-- 40-41 F (chilies, pico, fish) 2-door display cooler in wait station-- 40 F (milk, lettuce). 3-door reach-in cooler in bar-- 40 F (dessert mix) 2-door keg cooler in bar-- 36 F. Walk-in freezer holding things frozen.
- 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.
Cooking temperatures: chicken 173 F. Hot holding temperatures: steam unit (tamales 138 F, chicken 158 F, beans 148 F, rice 146 F, green sauce 153 F, ground beef 147 F, shredded beef 163 F); 2-door warmer (beans 138 F, chilies 157 F)
- Information: Dishwashing Methods:
3-compartment sink available. Automatic dish machine in kitchen: wash 123 F/100 ppm chlorine detected. Automatic dish machine in bar: wash 118 F/50 ppm chlorine detected. Wiping cloth sanitizer solution concentration: 100 ppm chlorine detected.
- 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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08/21/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Mazatlan Mexican Restaurant, 11619 Sw Pacific Highway, Tigard, OR 97223 »