- 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 bread stored in grocery bags. Ensure bread and other foods are stored in food grade bags or food grade 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.
Cooler: 41 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.
Reheating on grill: 150 F
- Information: Dishwashing Methods:
3 comp sink not setup at time of the inspection with chlorine. Test strips available.
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09/16/2015 | Mobile Semi | |
- 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.
1) The prep cooler is holding ham, cheese, and raw meat at 39F. Also, sour cream and rice were adequately iced and they temped at 40F. 2) No dishes are stored in handwashing sink and the handwashing sink is now accessible. 3) No handwashing violations observed at this time
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06/04/2015 | Reinspect Mob | |
- 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:
The 3-door cooler on the unit is not working. The following foods in this cooler temped at: rice-47F, ham-49F, cheese-49F. Also sour cream on ice was inadequately iced. Person in charge discarded these foods during inspection.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:
The Cook did not wash hands before putting on new pair of gloves.
- 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:
Dishes are stored in handwashing sink. Handwashing sink must be used for handwashing only. Kitchen employee removed dishes from sink during inspection.
- 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.
Person in charge voluntary closed the mobile unit until priority and priority foundation violations are corrected.
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06/02/2015 | Reinspect Mob | |
- 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:
The following food in refrigerator temped at: cheese-49F, ham-49F, sausage-51F. Also, the sour cream on ice was inadequately iced and it temped at 64F. Person in charge discarded these foods during inspection.
- 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:
Dishes were stored in handwashing sink. Handwashing sink must be used for handwashing only. Correction: The food worker removed the dishes from handwashing sink during inspection.
- 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.
Cold foods temp---see violation above
- 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.
Beef-156F; Rice-148F
- Information: Dishwashing Methods:
3-compartment sink at the commissary.
- 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: 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/
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05/29/2015 | Mobile Semi | |
Restaurant representatives - add corrected or new information about Mister Taco #4, 125 Sw Spring Street, Hillsboro, OR 97123 »