- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
A box of raw shell eggs is above cooked chicken. Do not store raw eggs above ready to eat foods. CORRECTION: Eggs moved
- 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:
Prep top on the cookline was holding foods at improper temperatures. Meats, cut lettuce, cheese and salsas are at 44-48 F. The ambient air temperature is 44 F. Repair so that prep top can hold food at 41 F or below. Do not use until it can maintain temperature. CORRECTION: Foods inside less than four hours moved to walk in and others discarded.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
Past due foods are observed in the walk in. These are cooked items with a date of 10/26. All food requried to be date marked must be used or discarded within 7 days. CORRECTION: Food discarded
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
The floor under the fryer is in disrepair.
- 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- 39-40 F Upright- 42 F Bar cooler- 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.
Steam table- 150-165 F Beans- 134 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine Main dishwasher ran at 135 F with 50 ppm chlorine Bar dishwasher ran at 120 F with 100 ppm chlorine Handwashing sinks stocked
- 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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11/03/2015 | Semi Annual Food | 80 |
Restaurant representatives - add corrected or new information about Tapatio Mexican Restaurant, 18615 Sw Farmington Road, Aloha, OR 97078 »