- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:
Chicken that was cooked last night was observed at 49 F. Cooked foods need to be split up into smaller portions while cooling. This was a large container of shredded chicken. CORRECTION: Chicken discarded during inspection
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
A dirty knife was observed stored in between the prep top cutting board and the counter surface. Do not store utensils in between two surfaces.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Shelving racks in walk in fridge are soiled with rust and old food debris. Keep clean.
- 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 39-43 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- 160-190 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm quat 3 compartment sink 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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01/13/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Old food debris observed on can opener blade . Corrected, can opener was taken to dishwashing area to be cleaned and sanitized.
- 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: 41F, chicken, tamales, Chile Verde kitchen prep top:40F, guacamole, lettuce, Pico degallo, beef roll taco.
- 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.
Beans 150F, shredded chicken 145F, rice 170F Beef steak reheating 192F
- Information: Dishwashing Methods:
Three-Compartment sink is set up with 300 ppm Quat sanitizer solution.
- 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: 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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08/26/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Muchas Gracias Mexican Food, 1898 Nw 188th Ave., Hillsboro, OR 97006 »