- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
The walk in cooler racks need more cleaning to be free of food debris.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The roof was observed with a small leak in the kitchen, away from food prep areas. Operator called a repair person.
- 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 cooler cheese and diced tomatoes 39F. Walk in cooler tamales 38F.
- 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 contents beans 167F, chicken 189F, beef 156F, rice 189F.
- Information: Dishwashing Methods:
Chemical dish washer 122F with 50 ppm chlorine. Test paper ok. Do not add soap to sanitizer water for wet wiping cloths.
- 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.'
- Information: Notes/Recommendations:
Please make certain food taken from the freezer has a correct date when placing inside the walk in cooler.
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03/28/2016 | 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:
Raw eggs observed above tortillas in the walk in cooler. Operator moved the eggs to the lower shelf to reduce the risk of cross contamination. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Expired dates marks observed in the walk in cooler with regards to soups in small containers. Operator discarded all expired soup. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed one large 5 gallon container of cooling broth. This was too much liquid to cool properly. The broth was poured into a shallow hotel pan to cool properly in the walk in cooler. Keep cooling foods without a lid and in shallow containers. The food was just cooked and this problem was corrected after discussion.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(A) *PRIORITY* Materials used for food-contact surfaces of equipment and utensils are not safe, specifically:
I observed three mixing paddles that were observed inside a bucket of food utensils that are also used for paint mixing. Paint observed peeling from the paddles. These paddles are actually tools that are being mixed with food utensils. Operator removed all paint mixing paddles after discussion. All other utensils were sent to the dishwasher to be cleaned. Do not mix tools and food utensils. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Racks in the walk in cooler are rusting and need to be refinished to meet this rule. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.14 Carpeting is installed improperly or in an unapproved area, specifically:
Please remove all carpeting from the bar area. This does not meet our rules. Please read below:
- 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 cooler cheese and diced tomatoes observed at 40F. Walk in cooler enchilada sauce 40F. Beverage cooler 39F.
- 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 170F, sauces 180F. Rice 145F.
- Information: Dishwashing Methods:
Chemical dishwasher 122F with 50 ppm chlorine. Test paper ok.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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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10/14/2015 | Semi Annual Food | 82 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
1. The magnetic knife rack holding clean knives is not clean on the top. Operator cleaned and sanitized this after discussion. 2. One large bucket of utensils observed dirty with old food debris inside with the utensils. Operator sent everything to the dishwasher. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 3-403.11 *PRIORITY* Potentially hazardous food is improperly reheated for hot holding, specifically:
Diced chicken in the steam table was not reheated properly before placing the food in the unit. Operator reheated the meat on the grill to 165F. Please read belwo:
- 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:
Sour cream and chicken tamales in the three door prep unit observed at 47F. Sour cream in the same unit was observed at 49F. Many other items inside observed at 41F-43F. The kitchen is very hot today. Please keep door closed and use ice inside as a temporary measure to keep foods cold. Operator iced the unit down after discussion. These foods were not out of temperature control for longer than 4 hours. Please read below:
- 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:
Operator did not provide this on request. Please obtain and use a thermometer to check food temperatures regularly. Please read below:
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Racks in the walk in cooler are dirty with food debris and spills.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-304.11 Mechanical ventilation is not sufficient, specifically:
The ambient temperature of the kitchen was 96F. This is above the manufacturer recommendations for cooling equipment inside this area. You must add mechanical ventilation to the kitchen to keep the temperature lower per this code. Please read below:
- 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 chicken 40F. Beer cooler limes 38F.
- 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 beans and rice 180F.
- Information: Dishwashing Methods:
Chemical dishwasher 120F with 50 ppm chlorine. Test paper ok. Sanitizer 200 ppm quat wiping towels. Test paper ok.
- Information: *REPEAT VIOLATION* Violations cited on two consecutive semi-annual inspections are repeat violations. Priority and priority foundation items double their point value when a repeat violation is observed.
- 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: *REINSPECTION FEE* A facility that requires more than two reinspections per licensing year will be subject to an inspection fee for each additional inspection.
- 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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06/08/2015 | Semi Annual Food | 84 |
Restaurant representatives - add corrected or new information about Pepita's Mexican Restaurant & Cantina Inc., 4190 Sw Cedar Hills Boulevard, Beaverton, OR 97005 »