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: Observed sour cream 66 F in cooler with ice. Observed rice and beans in steam table at 115 F to 120 F. CORRECTION: Sour cream relocated into ice. Beans and rice discarded.
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 not functioning food on ice at 43 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
Information: Dishwashing Methods: 3 comp not setup at time of the inspection. 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: *VARIANCE REQUIREMENT* A variance from the Oregon Health Authority is required prior to smoking food for preservation, curing food, using food additives, reduced oxygen packaging of cooked foods, preparing food by another method that is determined to require a variance and/or sprouting seeds or beans.
Information: Notes/Recommendations: As a class 3 mobile raw meat is not allowed on the mobile unit for personal use or for sale.
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