- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
1) Observed many foods in the 6 door walk in type refrigerator stored uncovered (this unit is a reach in but constructed like a walk in. Concern is it is not cleaned in the same way a reach in refrigerator would be). 2) Observed foods stored in open cans.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed Styrofoam cups and bowls used as scoops and stored in the foods in the Traulsen tall 2 door reach in.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Paper towel dispensers are broken. Paper towel rolls have been placed next to the handwashing sink. Recommend to repair or replace to prevent contamination of the paper towel roll and allow for easy use by employees when washing their hands.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.12 *PRIORITY* Food employees do not use the proper cleaning procedure for washing their hands, specifically:
Observed employee wash hands for less than 10 seconds and then wipe hands on apron before continuing to dish foods onto a plate at the prep cooler. CORRECTION: Employee asked to re-wash hands and reviewed handwashing procedure. Discussed with the person in charge proper handwashing procedures and recommended to fix paper towel dispenser so employees have easy access to paper towels besides the big roll placed next to the sink.
- 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.
Traulsen 2 door: cheese, cooked chicken, canned foods 39 F 6 door walk in/reach in: pre-cooked and cooled foods 41 F Prep unit: guacamole, cut tomatoes, raw chicken 41 F Salsa bar: 41-43 F Horchata: 41 F Freezer frozen Cheese and cut vegetables with tomatoes in ice bath by grill: 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.
Hot hold display front counter: 135 F Hot hold inserts by grill: all +135 F
- Information: Dishwashing Methods:
3 compartment sink 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.'
- Information: Notes/Recommendations:
Dirty dishes observed overflowing at the 3 compartment sink. Recommend to wash, rinse, sanitize more frequently. Discussed wash, rinse and s sanitizing the sanitizing compartment before using it to sanitize when soiled dishes have been stored here.
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05/23/2015 | Semi Annual Food | 95 |
Restaurant representatives - add corrected or new information about Ochoa's Restaurant, 943 Se Oak Street, Hillsboro, OR 97123 »