Taco Bell / Long John Silver #21416, 22263 Nw Imbrie Drive, Hillsboro, OR 97124 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- 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: salsa-39F, sauce-39F, meats-37 - 39F; Prep coolers: cheese-37F, lettuce-38F, tomatoes-38F; Freezers--OK
- 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: rice-148F, taco meat-163F, beans-162F; Hot holding cabinet: taco meat-166F
- Information: Dishwashing Methods:
3-compartment sink with 300 ppm quat--OK
- 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.'
|
02/03/2016 | 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:
Fried fish under hot holding unit temped at 129F. According to the person in charge time in lieu of temperature is used. But there was no time-marking procedure a available during the inspection. Correction: The employee discarded the fried fish during inspection.
- 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: salsa-40F, shrimp-36F, sauces-38F; Front area cooler: tomatoes-36F, lettuce-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: rice-172F, taco meat-174F, Beans-174; Fried fish-129F (see violation above
- Information: Dishwashing Methods:
3-compartment sink with 300 ppm quat--Good!
- 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.'
|
09/08/2015 | Semi Annual Food | 95 |
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