- 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 top Salsa 40°F, Cut onions 39°F, Sour cream 42°F. Reach in: Cooked beef 39°F Two door reach in: ambient air temperature 38°F, Lime 38°F Drink cooler ambient air temperature 40°F Top open freezer: All items frozen Cooling in ice bath: Cooked beef 41°F (cooling for two hours), Beans 100°F (cooling for 25 minutes), Cooked chicken 67°F (cooling for one hour)
- 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.
Left steam table: Beans 160°F, Spanish rice 151°F, Chicken in broth 133°F. Right steam table: Ground beef 151°F, Red sauce 164°F
- Information: Dishwashing Methods:
Three compartment sink for wash, rinse and sanitize. Sanitizer not set up at time of the inspection. Sanitizer solution concentration is automatically mixed by dispenser.
- Information: The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted. Online Food Handler testing available at http://orfoodhandlers.com/
- 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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12/08/2015 | Semi Annual Food | 100 |
- 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:
Ensure all bulk foods are properly labeled.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Ensure in-use utensils are properly stored.
- 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.
Rice Cooker: 167°F Steam Table #1: refried beans 141°F Steam Table #2: cooked meat 163°F
- Information: Dishwashing Methods:
3 compartment sink: 300 ppm quaternary ammonium Sanitizing buckets: 200 ppm quaternary ammonium Quaternary ammonium test kit available Handwashing sinks stocked
- Information: The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted. Online Food Handler testing available at http://orfoodhandlers.com/
Ensure all employees have a current food handler's card within 30 days of hire.
- 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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05/27/2015 | Semi Annual Food | 100 |
Restaurant representatives - add corrected or new information about Taqueria El Jalapeno, 16555 Sw 12th St Ste F, Sherwood, OR 97140 »