Rule Violation and Requirement: VIOLATION OF SECTION 7-301.11 *PRIORITY* Poisonous or toxic materials are not stored or displayed to prevent contamination, specifically: Observed toxic chemicals such as paint and spray cleaners stored above squeeze bottles and drink carriers in the dry storage area. Ensure chemicals are stored below food, food containers or food contact surfaces. Only chemicals are are necessary for food service should be stored in the facility. CORRECTION: Removed during the 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. On Ice: Tomato 38 F Walk-In: 38 F Freezer: Frozen Salsa Bar 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: 180 F
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.'
02/18/2016
Semi Annual Food
95
Rule Violation and Requirement: VIOLATION OF SECTION 2-103.11(B)(L) *PRIORITY FOUNDATION* Unauthorized personnel are on the premesis or employees are not properly trained in food safety or food allergy awareness, specifically: Observed a young child in the office attached to the kitchen. The child must pass through the kitchen to enter and exit the office. Only employees should be in the kitchen area at any time. CORRECTION: The child was removed from the office during the inspection.
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 mildew inside the floor sink by the drive through ice machine. 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. Prep top: 43 F Walk-In 43 F Salsa Bar 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 Table: 165 F
Information: Dishwashing Methods: 3 comp sink not setup at time of the inspection with Quat. 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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