Services Departments Government

LA HACIENDA PERUVIAN & MEXICAN CUISINE

1900 MCLOUGHLIN BLVD #76
OREGON CITY, OR 97045
(503) 656-2210 x

Restaurant inspection details

To view the specific food sanitation rules cited, visit Food Sanitation Rules - Tools for Operators.

11/09/2016

11/09/2016 Re-inspection

Violations Point deductions
3-501.14 - During this reinspection for cold holding (3-501.15) I observed some foods at 41 F and some in the mid and high 40's. After evaluating which foods are above 41 F it became evident that this is a cooling issue rather than a cold holding issue. Taco meat with a lid and about 3 inches deep is 45 F dated 11/4, Enchilada sauce dated yesterday 46 F with a lid 46 F, Black beans 3.5 inches deep without a lid 47 F dated 11/4. Rice cooked 5 hours ago temp 47 F about 5 inches deep in a pan. Items 41 F(or within allowable margin of error of 2 degrees F)Individually wrapped tamales 41 F. Pinto beans 43 F reported from today. The air temp of the unit is 40 F to 41 F. The walk in compressor is old and has 2 reach in doors that frequently open and close and let out cold air. 5

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10/27/2016

10/27/2016 Semi-Annual
Score: 89

Violations Point deductions
3-501.16 - The walk in cooler is holding food between 48 F and 55 F through out: examples: Red sauce 50 F, cooked shredded chicken dated 1 day ago and 4 days ago 48 F and 55 F, Cooked beans 50 F, Tamales 50 F. The True glass door cooler has rice and fish on bottom of the unit holding 44 F to 46 F. 5
5-202.12(A) - The only hand washing sink hot water has been disabled due to problem with valve. Staff are using food prep sink to hand wash. 3
2-301.15 - Food prep sink being used for hand washing. 3
99N - 0
99O - 0

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04/22/2016

04/22/2016 Semi-Annual
Score: 100

No violation data was found for the date chosen.

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09/30/2015

09/30/2015 Re-inspection

Violations Point deductions
3-501.16 - Prep top unit recheck- holding above 41*F. 5
99E - 0

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08/31/2015

08/31/2015 Re-inspection

Violations Point deductions
3-501.16 - Reinspection for unit holding at above 41*F ( prep top) 10
99 - 0

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07/14/2015

07/14/2015 Semi-Annual
Score: 89

Violations Point deductions
6-501.12 - The floors, walls and surfaces of the kitchen have food build up. 0
3-501.17 - Majority of the foods in the walk in are lacking a datemark 6
3-302.11(A)(4,5,6,8) - Many ready to eat products in the walk in are in uncovered tubs. 0
3-501.16 - Prep top on the line is holding food at temps above 41*F. 5
3-304.14 - Wiping cloth bucket in the back- 0 ppm chlorine 0
99 - 0

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02/23/2015

02/23/2015 Re-inspection

Violations Point deductions
99E - OPERATOR NOW HAS A MENU WITH ASTERISKS AT THE CEVICHE AND RAW EGG DRINK. THERE IS A DISCLOSURE OF THE RAW FISH AND RAW EGG IN BOTH DISHES AND HE HAS THE RISK REMINDER AS IS STATED IN STATEMENT #2 ON THE VIOLATION CORRECTION. GOOD! 0

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01/20/2015

01/20/2015 Semi-Annual
Score: 81

Violations Point deductions
3-603.11 - OPERATOR HAS CEVICHE AND PISCO SOURS ON THE MENU. ONE CONTAINS RAW FISH, THE OTHER RAW EGGS. THERE IS NO CONSUMER ADVISORY OF THIS. 3
3-501.18(A) - THERE WAS GROUND BEEF DATED 1-7-15 IN THE WALK-IN COOLER. 5
3-501.17 - THERE WERE CONTAINERS OF COOKED GROUND BEEF AND COOKED TAMALES IN THE WALK-IN COOLER WITHOUT DATE LABELS. 3
3-302.11(A)(1,2) - THERE WERE RAW EGGS IN THE COOLER IN THE FRONT SERVICE AREA OVER TORTILLAS AND OTHER FOODS. THERE WAS RAW GROUND BEEF IN AN OPEN PACKAGE OVER OPEN CONTAINERS OF VEGETABLES IN THE KITCHEN WALK-IN COOLER. THERE WERE RAW FROZEN MEATS WRAPPED IN PLASTIC WRAP OVER FROZEN VEGETABLES IN THE ONE DOOR UPRIGHT FREEZER IN THE CORNER KITCHEN AREA. 5
6-501.12 - THE FLOOR UNDER THE COOKLINE HAS BUILD UP. THE HOOD OF THE COOKLINE HAS BUILD UP. 0
3-304.14 - THE IN USE WIPING CLOTHS IN THE KITCHEN WERE LACKING SANITIZER. 0
4-204.112(A)(B)(D) - THE INSERT COOLER IN THE KITCHEN WAS LACKING A THERMOMETER. 0
6-202.11 - THE LIGHTS OVER THE ICE MACHINE WERE LACKING SHIELDS. SOME OF THE LIGHTS IN THE KITCHEN WERE LACKING SHIELDS. 0
5-501.113 - THE DUMPSTER OUTSIDE WAS NOT COVERED. 0
4-101.11(B)-(E) - THERE WAS AN OPEN CONTAINER OF TOMATO SAUCE IN THE WALK-IN COOLER. 0
4-203.11 - OPERATOR COOKS THIN CUT STEAKS, BUT IS LACKING A NEEDLE POINT THERMOMETER. 3
99 - 0
99O - 0
99N - 0

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08/29/2014

08/29/2014 Semi-Annual
Score: 95

Violations Point deductions
3-501.16 - Pre-cooked bean and meats in walk-in holding at 48F - 56F. 5
99E - 0

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03/27/2014

03/27/2014 Semi-Annual
Score: 97

Violations Point deductions
7-102.11 - Degreaser chemical spray bottle at dishwasher area lacked a label. 3
99E - 0

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09/10/2013

09/10/2013 Semi-Annual
Score: 95

Violations Point deductions
3-501.16 - At cookline prep-top-inserts, shredded salads, lettuces, cut tomatoes and sour cream holding between 45F - 60F 5
99E - 0

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02/13/2013

02/13/2013 Semi-Annual
Score: 97

Violations Point deductions
2-401.11 - Employee's drinking cup at cookline without lid and straw. 3
3-304.14 - Wiping cloth sanitize bucket has less than 50ppm chlorine residual. 0
88A - 0
88B - 0
88D - 0
88G - 0
88H - 0
88L - 0
99E - 0

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09/27/2012

09/27/2012 Semi-Annual
Score: 92

Violations Point deductions
3-501.16 - At wait station, milk and half and half at 48F. 5
4-302.12 - Lacking a probe thermometer. 3
4-501.12 - Cutting board is damaged. Either replace or resurface your cutting board. 0
88A - 0
88B - 0
88G - 0
88H - 0
88J - 0
88L - 0
99 - 0
99E - 0
88F - 0

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Public Services Building

Public Health

Phone number 503-742-5300
Address 2051 Kaen Road
Suite 367
Oregon City, OR 97045
map
Hours M–Th
7 a.m. to 6 p.m.