- 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 floors and walls heavily damaged throughout the kitchen area.
- 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.
3 Door Cooler: 43 F Glass Door Cooler: 38 F Freezers: Frozen Large Glass Door Cooler: 39 F On Ice: 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 : Above 165 F Beef Cooking 180 F
- Information: Dishwashing Methods:
3 comp sink not setup at time of the inspection with chlorine. Test strips available.
- 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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10/27/2015 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed multiple ready to eat food items in the facility including rice, cooked meats, and milk with no proper date markings on containers. Ready to eat foods must be properly date-marked. CORRECTION: Owner dated the unmarked food with proper dates.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Observed the two-door cooler without a thermometer. Please make sure to have a thermometer provided.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-602.11(A)(B)(1-4,6,7)(C) Food packaged in the establishment or bulk foods are not properly labeled, specifically:
Observed a container holding a white grainy substance that was not labeled. Please label.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed a scoop without a handle inside of the cooked rice container. Observed the handle of a scoop in contact with salt in its' container. Please use a scoop with a handle and avoid having the handle touch the contents inside of container.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
Observed holding containers for the dried peppers cracked, broken, and unfit for holding material inside. Please use intact equipment that is smooth and durable that are in contact with food.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Observed the inside of the freezers heavily cracked and broken.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed inside of freezers soiled and unclean. Please increase frequency of properly cleaning freezers.
- 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 floors throughout the facility cracked and heavily damaged.
- 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.
Ice bath: Meat 39°F salsa 41°F 3 door cooler: Rice 37°F 2 door cooler: milk 41°F 3 door glass cooler: Lettuce 38°F Freezers: All foods 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.
Reheating (on steam table for 30 mins): 125°F
- Information: Dishwashing Methods:
3 compartment sink: Not set up at time of inspection with Chlorine. Test strips available. Sanitizer solution: 100ppm Chlorine
- 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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05/05/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Taqueria Santoyo, 1895 Se Tualatin Valley Highway, Ste. H, Hillsboro, OR 97123 »