- 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.
Prep top at 35-42 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 at 148-170 F
- Information: Dishwashing Methods:
San sol at 200 ppm cl 3 comp w/200 ppm cl Handwashing sink stocked
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03/26/2016 | Mobile Semi | |
- 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:
Observed food stored in non food grade bags. Ensure food is stored in bags that are food grade.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
Observed the handwashing sink blocked at time of the inspection. Ensure the handwashing sink is always available.
- 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: 168 F
- Information: Dishwashing Methods:
3 comp sink not setup at time of the inspection. Test strips available.
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09/03/2015 | Mobile Semi | |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Observed cut tomato 70 F; canned jalepenos 76 F, cut lettuce 60 F. Ensure these foods are kept below or at 41 F. Correction: Ice added during the inspection. Eggs observed out of temperature stored on shelf. Operator was unaware of how long they were out o ftemperature. CORRECTION: Discarded
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.12 *PRIORITY FOUNDATION* Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
Observed the mobile with a thermometer that does not function. Provide working thermometer.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Employee beverage observed with a screw top lid. CORRECTION: Relocated to cab
- 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: Inside 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: 168 F
- Information: Dishwashing Methods:
3 comp sink chlorine. Test strips 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.
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05/20/2015 | Mobile Semi | |
Restaurant representatives - add corrected or new information about Mexico Lindo #2 (T572867), 346 Se 2nd Avenue, Hillsboro, OR 97123 »