- 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:
1) True 2-door freezer had raw beef burgers stored on top of sopes (ready-to-eat tortilla products). 2) Same unit as above also had raw chicken stored above shrimp. CORRECTION: Operator re-arranged all foods according to cooking temperatures.
- 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:
Walk-in cooler was observed to have an ambient air of 55°F with foods like cooked rice, mole, red salsa, steaks wrapped in foil, raw and cooked chicken, and pico de gallo between 48°F and 53°F. PIC was unsure on what time all foods had been out of temperature and some foods were prepared a day or two prior. CORRECTION: PIC immediately discarded all PHF foods above 41°F. The walk-in cooler returned to 41°F after an hour and a half of not being opened as per temperature recording thermometer. PIC voluntarily closed down restaurant until 5 pm today (2/8/16) until he bought new product and had other produce sent to him by sister company in the surrounding area. It is highly recommended to start a temperature log for the walk-in cooler, a temperature log document was provided to PIC.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Observed sanitizer buckets holding wiping cloths at 0 ppm chlorine. Operator immediately switched out sanitizer bucket for a new one and was holding chlorine at 100 ppm.
- 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 cooler: Ambient air 55°F, cooked rice, mole, red salsa, steaks in foil, chicken (both raw and cooked), pico de gallo were between the temperatures of 47°F and 53°F (See Violation). True 2-door cooler: Red salsa at 38°F. True Freezer: All foods were frozen. Prep-top cooler: Sliced tomatoes 42°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.
Hot holding unit next to prep-top cooler: Black beans at 188°F and shredded chicken at 179°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 133°F with 100 ppm chlorine. Sanitizer bucket in kitchen at 0 ppm chlorine (See violation). Test strips and thermometers 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.'
- Information: Notes/Recommendations:
PIC Roberto also called maintenance to have the walk-in cooler serviced and was serviced in the time EHS was in the facility.
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02/08/2016 | Semi Annual Food | 90 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
Observed cooked chicken in green chile and raw chicken stored in the walk-in cooler without proper date markings. CORRECTION: Operator immediately date-marked items.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed raw chicken inside of its own plastic tub on the floor of the walk-in cooler. Please ensure that all food is kept at least 6 inches off the floor.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1)Observed fan guard of the walk-in cooler with dry mildew/fungus growth. 2)Observed the ground shelf of the True freezer accumulated with food debris and particles. 3)Observed kitchen cooking equipment accumulated with grease and old food debris on the sides and around equipment. Please increase cleaning frequency of all nonfood-contact surfaces throughout the facility.
- 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.
True 2-door display cooler: Tomatoes 40°F. Kitchen prep-line cooler: Onions and green pepper stir mix 42°F. Walk-in cooler: Raw beef 39°F and raw chicken 40°F. True freezer: All food items frozen. Box 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.
Kitchen hot holding unit: Shredded beef 170°F, beans 176°F. Off the grill carne asada: 165°F. Upright hot holding display unit: Chiles rellenos 166°F.
- Information: Dishwashing Methods:
Low temp dishwasher at 126°F and 50 ppm chlorine per test strips. 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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09/03/2015 | Semi Annual Food | 97 |
Restaurant representatives - add corrected or new information about Juan Colorado Restaurant, 14795 Sw Murray Scholls Dr, Suite 111, Beaverton, OR 97007 »