- 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 3-door cooler: Tomatoes 39°F. Randell freezer: All food items frozen. True 3-door cooler: Flan 35°F. Coke display cooler: Ambient air 40°F. Superior beer cooler: Ambient air 37°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 in kitchen area: Pinto beans at 188°F.
- Information: Dishwashing Methods:
3 compartment sink available with 100 ppm chlorine.
- 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:
Please add this your current consumer advisory notice (Por favor de añadir estas palabras a su menú): Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.
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03/24/2016 | Semi Annual Food | 100 |
- 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:
1) Observed raw beef patties stored over raw shrimp in the Randell freezer. 2) Observed raw beef in contact with raw chicken in the Randell freezer. 3) Observed raw beef stored above raw seafood (shrimp and clams) in the back storage room freezer. CORRECTION: Operator immediately re-arranged all foods according to the cooking temperatures and according to the Oregon Food Code.
- 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 3-door cooler: Pico de gallo 38°F. Randell freezer: All food items frozen. True 3-door cooler: Ambient air 35°F, nopales 38°F. Coke display cooler: Ambient air 40°F. Superior beer cooler: Ambient air 35°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.
Adcraft hot holding unit: Beans 180°F.
- Information: Dishwashing Methods:
3 compartment sink available with 50 ppm chlorine. 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.'
- Information: Notes/Recommendations:
Recommended moving all glass pints, steins, and glassware to Superior 3-door beer cooler from the Randell upright freezer.
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10/27/2015 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Observed rice container in the main prep cooler dated 5/26/15 (yesterday) holding at 51°F. Operator stated they had cooked the rice a day before and then stored container in the cooler. Please ensure that all food items are properly cooled down to adequate temperature. You have two hours to get foods down to 70F and then 4 hours to get down to 41F. CORRECTION: Operator immediately discarded rice upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed several ready-to-eat foods throughout the coolers without date-marks. Please ensure that all ready-to-eat foods have date-marks. CORRECTION: Operator immediately labeled all ready to eat foods with date-marks.
- 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.
Main prep cooler: Rice 51°F (See violation), chopped onion 41°F, cheese 40°F. Three door fridge: Tomatoes 41°F, Salsa 40°F. Bar fridge: Green salsa 40°F, hot 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: Beans 160°F, meat 167°F.
- Information: Dishwashing Methods:
3 compartment sink set up, 100 ppm Chlorine per test strips. Test strips available.
- 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:
Please ensure that the stored Manteca/animal lard be maintained at 41F. Please have adequate lighting available at the back storage room, the back of the kitchen, and the small wait area. The bar area has no specific hand washing sink, however, there is one available in the kitchen prep area. It would be beneficial to have a bar designated hand wash sink. Good Hand washing methods!
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05/27/2015 | Semi Annual Food | 92 |
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