- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
The dishwasher was lacking chlorine during inspection. Container of sanitizer was low and so the machine was not pulling it. Use test strips to test chlorine concentration. CORRECTION: Container changed and ran with 50 ppm chlorine
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Ice machine is soiled with black residue. Clean and sanitize.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Beans, beef, enchilada sauce and chicken soup were made yesterday and still holding at temperatures of 45-50 F. These foods were held in large containers with lids. Cool foods down in shallow containers with no lids. Inspector recommended they try using an ice bath to cool down foods quickly. It was emphasized to use their thermometer to ensure food is reaching 41 F. CORRECTION: Foods discarded
- 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:
Salsa was out at 61 F. Do not store salsa out at room temperature. You must keep the salsa below 41 F or you may time mark it. This allows you to leave the salsa out for up to 4 hours and then discard it. Time must be marked or clocked and a procedure must be written. CORRECTION: Salsa moved to refrigeration
- 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.
All refrigeration holding food at 40-43 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- 140-160 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 50 ppm chlorine Dishwasher- see violation Handwashing sinks stocked
- 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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02/04/2016 | Semi Annual Food | 80 |
- 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:
Salsa is out at 54 F during inspection. Do not leave salsa out of refrigerator. It must stay at 41 F or below. CORRECTION: Salsa put back into walk in to cool back down.
- 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:
The hot water handle for the cook line handwashing sink does not function properly. Also, this sink is slow to drain. Make sure you are using this sink for handwashing only. Repair sink asap.
- 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.
All refrigeration holding food at 34-43 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- 143-160 F Rice off stove- 157 F
- Information: Dishwashing Methods:
Dishwasher ran at 130 F with 100 ppm chlorine
- 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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09/03/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about Mi Jalisco Family Mexican Restaurant, 17683 Sw Farmington Rd. Ste B, Aloha, OR 97078 »