- Rule Violation and Requirement: VIOLATION OF SECTION 7-204.11 *PRIORITY* Chemical sanitizers are not approved, specifically:
1) Sanitizer bucket under prep-line cooler was observed to be holding chlorine above 200 ppm. 2) The sanitizing sink of the 3-compartment sinks was holding chlorine at above 200 ppm. CORRECTION: Operator immediately diluted the chlorine concentration to 100 ppm for both units.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-209.11 Employee personal care items are not properly stored, specifically:
Observed a medical pain numbing spray container stored in the same shelving unit as cleaned dishes and stored dry goods. Please store all personal care items and medications elsewhere.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed two improper employee beverage containers stored in the dry storage goods shelving unit in kitchen area. CORRECTION: An educational handout stating which employee beverage containers are allowed was provided to PIC. PIC removed improper beverage containers and stored in office.
- 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.
Upright freezers in back: All food items frozen. Upright 4-door cooler in back: Whole tomatoes 40°F. Chest freezer outside bathroom: All food items frozen. 2-door display cooler in kitchen: Pupusa dough 40°F. 2-door display cooler next to cash register: Ambient air 40°F. True 2-door display cooler: Curtido (fermented cabbage) at 40°F. Prep-line cooler: Sour cream 39°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.
Off-the-grill carne asada 188°F. Hot holding on grill: Cooked rice at 167°F. Off-the-grill pupusa at 177°F.
- Information: Dishwashing Methods:
3 compartment sink available with chlorine above 200 ppm per several test strips (See violation). Sanitizer bucket next to True 2-door display cooler: 50 ppm chlorine. Sanitizer bucket under prep-line cooler: Chlorine above 200 ppm chlorine (See violation). Test strips and thermometers 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.'
- Information: Notes/Recommendations:
Please ensure facility continues to separate all raw animal foods according to proper cooking temperatures as specified under the Oregon Food Code.
|
02/29/2016 | Semi Annual Food | 92 |
- 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.
Upright freezers in back: All food items frozen. Chest freezer outside bathroom: All food items frozen. Display cooler in kitchen: Pupusa dough 37°F. Prep-line cooler: Tomatoes 40°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 holding unit adjacent to prep-line cooler: Beans 178°F.
- Information: Dishwashing Methods:
3 compartment sink available with 50 ppm chlorine per test strips. Test strips and thermometers available.
- Information: VIOLATION OF SECTION 8-201.11 PLAN REVIEW REQUIREMENTS *PRIORITY FOUNDATION ITEM* Review of properly prepared plans and specifications by the Health Department is REQUIRED prior to construction, remodeling, or conversion of a food service facility. Plans must include, but are not limited to:
- 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 ensure facility continues to follow correct food separation in all facility coolers and freezers. Operator needs to contact the Washington County Environment Health department to update plan review. Per operator, facility added three new freezers.
|
09/23/2015 | Semi Annual Food | 100 |
- 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:
A container of chicken observed on the prep table at 50 F. *** The operator sates it was inadvertently left on the prep table for less than 45 minutes and returned the product to refrigerator.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Several tall containers of cooked beans and chicken soup observed cooling in tightly closed tall containers. Water bath temperature 58 F and doo temperature 107 F. **** Corrected immediately; lids were removed , and more ice added to the cooling bath to facilitate cooling process.
- Information: Dishwashing Methods:
Three-Compartment sink is set up with 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: 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.'
|
04/13/2015 | Semi Annual Food | 92 |
Restaurant representatives - add corrected or new information about Sabor Salvadoreno Inc., 3460 Sw 185th, Ste A, Aloha, OR 97003 »