- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed cooked beans, meat and vegetables in the refirgeration unit without date marks. The operator states that these items were make within the past two days. Ensure ready to eat foods are marked with the dates they are made. CORRECTION: Dated during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-209.11 Employee personal care items are not properly stored, specifically:
Observed personal items stored over food in the shelf area. Ensure personal items are stored below food. CORRECTION: Relocated during the inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Observed cardboard and aluminum foil used as shelf liner. These are not easily cleanable. Please provide an easily cleanable shelf liner.
- 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.
White Cooler: 41 F Glass Door Cooler: 39 F Tan Cooler: 43 F Freezers: 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.
On Grill 160 F
- Information: Dishwashing Methods:
3 comp sink not setup at time of the inspection with 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.'
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03/15/2016 | Semi Annual Food | 97 |
- 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:
Observed raw eggs over ready to eat vegetables in the white cooler. Ensure raw meats are stored properly below ready to eat foods. CORRECTION: Relocated during the inspection. ** Raw meat sticker provided.
- 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 the employee at the front counter holding at small child. Only food service employees are allowed in food preparation and service areas. CORRECTION: Informed employee and child was relocated to the dining area.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed cooked meats in the glass door cooler not properly dated and an open packaged of hot dogs not dated. CORRECTION: The employee dated the items with the date they were made. ** Date marking handout was provided.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Observed raw meats thawing at room temperature. The facility does not have a prep sink so they must thaw in the microwave or in the refrigerator.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Observed cardboard being used as a shelf cover. Ensure all shelf covers are smooth and easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed an employee beverage on the work table with no lid and no straw. Employee beverages must have a lid and a straw or a lid and a handle. CORRECTION: Beverage was discarded. ** Employee beverage handout provided.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
Observed the floor tiles broken throughout the facility. These areas are no longer easily cleanable.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
Observed the facility with shelves blocking the walkway to the front handwashing sink. The employees prepare beverages in the front counter area and need access to the handwashing sink. Clear pathway to sink.
- 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.
Glass Door Cooler: 42 F White Cooler: 41 F Tan Cooler: 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.
No hot holding at time of the inspection.
- Information: Dishwashing Methods:
3 comp sink not setup at time of the inspection. Test strips 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.'
- Information: Notes/Recommendations:
Observed the facility without a prep sink. The operator was encouraged to make the third compartment of the 3 compartment sink indirectly connected to provide a prep sink. Today no food was observed in the sink and the owner was informed they were not allowed to have food below the flood rim level of the sink.
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08/31/2015 | Semi Annual Food | 83 |
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