Pepper's Mexican Grill, Llc, 976 Se Baseline St., Hillsboro, OR 97123 - inspection findings and violations

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Business Info

Name: Pepper's Mexican Grill, LLC
Address: 976 SE Baseline St., Hillsboro, OR 97123
Total inspections: 2
Last inspection: 12/07/2015
Score
100
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Inspection findings

Inspection date

Type

Score
  • Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
    Observed the scoops in the dry storage with the handles touching the food. Ensure the scoops are stored with the handle out of the food.
  • 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.
    Cook Top Drawers: 40 F Prep Top: 38 F Freezer: Frozen Walk-In: 38 F Walk-In: 40 F Glass Door Cooler: 40 F Bar Cooler: 34 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: 155 F
  • Information: Dishwashing Methods:
    Dishwashing machine 118 F with 100 ppm Chlorine. 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.'
 12/07/2015Semi Annual Food100
  • Rule Violation and Requirement: VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
    Observed raw meat in the prep sink thawing with the water stagnant. Ensure water is constantly flowing over food that is thawing.
  • Rule Violation and Requirement: VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
    Observed the gasket on the freezer in the cook area torn and no longer providing a proper seal. Repair or replace.
  • Rule Violation and Requirement: VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
    Observed the floor tiles throughout the kitchen area heavily damaged and missing. These areas are no longer easily cleanable.
  • Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
    Observed a build up of food splatter on the walls and debris throughout in the kitchen and cooking area. Increase cleaning frequency.
  • 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.
    Cook Top Drawers: Shrimp 32, Fish 34 F Prep Top Cooler: 41 F Freezer: Frozen 7up Cooler: 28 F Freezer: Frozen Left Walk-In Cooler: 39 F Right Walk-In Cooler: 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.
    Steam Table: Shredded Meat 160 F
  • Information: Dishwashing Methods:
    Dishwashing machine 125 F with 100 ppm Chlorine. 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.'
 04/08/2015Semi Annual Food100

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