- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Facility low temperature dishwasher was not dispensing any chlorine or sanitizing agent. Several cycles were run and was observed to be dispensing chlorine at 0 ppm per test strips. CORRECTION: I will return within 14 days to reinspection this issue. In the meantime owner Juan stated he would contact the dishwasher company to come service the machine. Also in the meantime a separate sanitizer bucket was put in place at the end of the dishwashing cycle to ensure the facility is completing the 3-step wash, rinse, and sanitize procedures. Please keep this sanitizing bucket in place until the dishwashing machine is properly dispensing sanitizer and is serviced. Remember to switch out the sanitizing bucket every 4 hours or if visibly soiled, and to check chlorine sanitizing concentrations with test strips.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
No date-marking was available on any ready-to-eat foods like cooked rice and beans, cut leafy-greens, and opened gallons of milk throughout coolers in facility. CORRECTION: Operator immediately date-marked all foods in all coolers throughout facility. The operator was educated on the importance of date-marking foods and a date-mark handout was given.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-101.11 *PRIORITY FOUNDATION* Containers of poisonous or toxic materials or personal care items are not properly labeled, specifically:
Working chemical spray bottles were not labeled with contents in storage area of kitchen. CORRECTION: Operator immediately labeled all chemical containers and was educated on the importance of labeling all working chemical spray bottles and working containers.
- 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.
Kenmore freezer: All food items frozen. 3-Door Delfield cooler: Raw chicken 37°F and cooked rice at 40°F. Kelvinator cooler: Pico de gallo 40°F. Prep-top cooler: Green salsa 40°F. Downstairs chest freezer: All food items frozen.
- 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 hot holding: Rice 165°F. Boiling beans on stove top: 220°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 136°F with 0 ppm chlorine (See Violation). Sanitizer bucket in kitchen area at 100 ppm chlorine. Test strips and thermometers available.
- 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.'
|
01/19/2016 | Semi Annual Food | 78 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Facility dishwasher was not dispensing any sanitizer during its wash, rinse, sanitize cycle. CORRECTION: Operator immediately called servicing company to have machine looked at. Operator also set up a temporary sanitizing sink to be used for all dishware coming out of the dishwasher. This sanitizing sink had a chlorine concentration of 50 ppm per test strips.
- 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:
Cooked beans in 3-door cooler were held at 52°F. Per operator they had cooked the beans in the evening a day before. CORRECTION: Operator immediately discarded the beans.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
No date-marking was available on any ready-to-eat foods throughout coolers in facility. CORRECTION: Operator immediately date-marked all foods in all coolers throughout facility. The operator was educated on the importance of date-marking foods and a date-mark handout was given.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-101.11 *PRIORITY FOUNDATION* Containers of poisonous or toxic materials or personal care items are not properly labeled, specifically:
Chemical bottles were not labeled with chemical contents in storage area of kitchen. CORRECTION: Operator immediately labeled all chemical containers.
- 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-line cooler: Sour cream 41°F, grilled chicken 42°F. Kelvinator cooler: Lettuce head 41°F. 3-door cooler: Raw chicken 40°F, beans 52°F (see violation). Kenmore freezer: All food items frozen.
- 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.
No hot food available during time of inspection.
- Information: Dishwashing Methods:
Low-temperature dishwasher: 127°F, 0 ppm chlorine per test strips (See violation). Temporary sanitizing sink: 50 ppm chlorine. 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.'
|
08/20/2015 | Semi Annual Food | 84 |
Restaurant representatives - add corrected or new information about Taqueria Corona, 2009 Main Street, Forest Grove, OR 97116 »