- 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:
Observed the dishwashing machine to reach a maximum temperature of 114 F after several cycles. Ensure the dishwashing machine reaches a minimum of 120 F.
- 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.
Sour Cream: 37 F Prep Top: 39 F Walk-In 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.
Steam Table: 155-165 F
- Information: Dishwashing Methods:
Dishwashing Machine 114 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.'
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03/07/2016 | Semi Annual Food | 97 |
- 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: taco meats-37F, chicken-37F; Prep top cooler: sour cream-36F, cheese-37F, 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-197F, pork-202F, sauces-167F
- Information: Dishwashing Methods:
Chemical dishwashing machine is running at 124F and 50 ppm chlorine--Good!
- 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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03/01/2016 | Semi Annual Food | 100 |
- 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 Top: 36 F Walk-In: 41 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: Beans 181 F, Meat 155 F
- Information: Dishwashing Methods:
Dishwashing machine 120 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.'
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10/26/2015 | Semi Annual Food | 100 |
- 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.
1) Walk-in cooler is holding meats and salsa at 40F--Good! 2) Sanitizer test strips are provided
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09/30/2015 | Reinspect Food | |
- 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:
The following foods in walk-in cooler temped at: pork-44. chicken-43F, beef-44F. Person in charge placed these foods in ice bath until refrigerator temperature is adjusted.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
No sanitizer is detected in sanitizer bucket. Correction: Person in charge added sanitizer to the solution in the bucket and it is now at 200 ppm quat.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-302.14 *PRIORITY FOUNDATION* A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
No sanitizer test strips were provided. This must be provided immediately.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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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09/02/2015 | Semi Annual Food | 92 |
- 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.
The purpose for today's visit to the facility was to reinspect the dishwashing machine. During the semiannual inspection the dishwashing machine was observed at 118 F with 100 ppm chlorine. Test strips were also available.
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04/22/2015 | Reinspect Food | |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(A)(C) *PRIORITY* Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
Observed the dishwashing machine not functioning during the inspection. CORRECTION: The facility had set up a bus tub at the pre-rinse sink and was rinsing and sanitizing dishes. The facility was instructed to set up an addition bus tub with soapy water so they could wash, rinse and sanitize. The manager stated that the owner was obtaining a new hose for the machine and it would be fixed today.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.111(A)(B)(D) The presence of insects, rodents, and other pests is not controlled to minimize their presence, specifically:
Observed ants in the food preperation area of the kitchen. Ensure the facility remains pest free.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed cups without handles used as scoops in bulk storage bins. Please provide scoops with handles.
- 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: 37 F Prep Top: Salsa 43 F, Salsa 38 F Sour Cream on Ice: 33 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: 135 F, 150 F
- Information: Dishwashing Methods:
Dishwashing machine not working during the inspection. (See violation)
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS* All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
- 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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04/10/2015 | Semi Annual Food | 95 |
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