Rule Violation and Requirement: VIOLATION OF SECTION 4-501.112 *PRIORITY FOUNDATION* The temperature of the hot water sanitizing rinse entering the manifold at a mechanical warewasher is improper, specifically: Dishwashing machine observed reaching a maximum of 110 F during the inspection. Dishwashing machine should reach a minimum of 120 F.
Rule Violation and Requirement: VIOLATION OF SECTION 6-301.11 *PRIORITY FOUNDATION* Soap is not provided at a handwashing sink, specifically: Observed the handwashing sink without soap. CORRECTION: Provided
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. Cooler: 36 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. None
Information: Dishwashing Methods: Dishwashing machine 110 F with 100 ppm Chlorine. Test strips available.
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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