Services Departments Government

SUPER BURRITO EXPRESS

10506 SE 42ND
MILWAUKIE, OR 97222
(503) 786-9370 x

Restaurant inspection details

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

11/16/2016

11/16/2016 Re-inspection

Violations Point deductions
99E - 0

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11/08/2016

11/08/2016 Semi-Annual
Score: 90

Violations Point deductions
3-501.16 - Items in upright reach-in refrigerator behind line holding at 48-57F (salsa, tomatoes, cheese, onions, fish, guacamole). Air temp of unit is 50.8F based on thermometer in unit and thin tip probe left in unit for 20 minutes. Items in prep top 48-54F (onions 48F, cheese 54F, diced chicken 45F). 5
3-302.11(A)(1,2) - Raw ground beef stored over eggs and cooked chicken in prep top unit. Frozen raw chorizo stored over frozen vegetables in freezer. 5

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05/02/2016

05/02/2016 Re-inspection

Violations Point deductions
99E - 0
99Z - THE HAND SINK IN THE KITCHEN IS NOW FIXED AND WORKING PROPERLY WITH HOT AND COLD WATER. THE WALK-IN COOLER IS NOW HOLDING FOODS AT 36 F. MUCH BETTER. NO TAQUITOS AND TACOS WERE LEFT OUT A ROOM TEMP. GOOD! 0

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04/26/2016

04/26/2016 Semi-Annual
Score: 84

Violations Point deductions
5-203.11 - THE KITCHEN HAS TWO HAND SINKS. HOWEVER, THE MAIN ONE IS OUT OF ORDER. 3
3-501.16 - COOKED AND COOLED TACOS AND TAQUITOS ARE OUT IN A PAN AT ROOM TEMPERATURE ON THE COOKLINE AND AT 59-60 F. PIC REPORTS THAT THEY WERE FROZEN. FOODS IN THE WALK-IN COOLER WERE 45-46 F. THIS IS A REPEAT VIOLATION. 10
4-101.11(B)-(E) - OPERATOR HAS TOMATO SAUCE IN OPEN TIN CANS IN THE WALK-IN COOLER. 0
7-101.11 - SPRAY BOTTLES OF DEGREASER IN THE KITCHEN WERE NOT LABELED. 3
99 - 0
99A - 0
99N - 0
99O - 0
99K - 0

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11/23/2015

11/23/2015 Semi-Annual
Score: 82

Violations Point deductions
3-304.12 - SPOON NOT STORED IN LIQUID. 0
3-501.16 - SAUCES, MEAT AT 44F, TEMP OF WALK IN IS AT 43-44F. 10
4-302.12 - DIGITAL THERMOMETER WITH TAPER IS MISSING. 3
3-301.11 P - BARE HANDS USED TO GRAB LETTUCE. 5

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05/21/2015

05/21/2015 Semi-Annual
Score: 85

Violations Point deductions
3-501.16 - ITEMS IN THE PREP TOP REFRIGERATOR ARE HOLDING AT 45-47F, AND WALK IN REFRIGERATOR HAS ITEMS HOLDING AT 43-45F. 10
3-302.11(A)(1,2) - RICE IS STORED BELOW MEAT PRODUCTS IN WALK IN REFRIGERATOR. 5

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11/21/2014

11/21/2014 Semi-Annual
Score: 90

Violations Point deductions
3-501.16 - SOME MEAT ITEMS IN THE WALK IN REFRIGERATOR ARE AT 44F. 10

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06/02/2014

06/02/2014 Re-inspection

Violations Point deductions
99E - 0

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05/19/2014

05/19/2014 Semi-Annual
Score: 82

Violations Point deductions
3-501.16 - WALK IN REFRIGERATOR IS HOLDING AT 45F. RICE, BEANS, CHICKEN, BEEF, AND PORK HOLDING AT 45-47F. UPRIGHT REFRIGERATOR IN KITCHEN IS HOLDING AT 45F. 5
3-501.15 - CHICKEN AND OTHER MEATS ARE NOT PROPERLY COOLED. 3
3-701.11 - TAMALES, SALSA, AND COOKED SHRIMP HAS BEEN CONTAMINATED WITH THE CONDENSATE FROM REFRIGERATION UNIT. UNIT HAS AN ACCUMULATION OF DUST ON FAN GUARDS AND COILS. 5
7-206.11 - HOT SHOT PEST SPRAY. 5
88J - BACK DOOR HAS LARGE GAP AT THE BASE. 0
5-205.15(B) - BACKFLOW DEVICE AT JANITORIAL SINK IS BROKEN. 0

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10/18/2013

10/18/2013 Re-inspection

No violation data was found for the date chosen.

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09/05/2013

09/05/2013 Semi-Annual
Score: 94

Violations Point deductions
3-501.17 - TAMALES IN UPRIGHT REFRIGERATOR ARE NOT DATED. 6

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03/10/2013

03/10/2013 Semi-Annual
Score: 92

Violations Point deductions
3-304.14 - wiping cloths left out of solution have less than 50 ppm chlorine 0
3-501.16 - meat in top of reefer at 44 f - 45 f 5
3-501.17 - walk in food not dated 3
3-501.13 - meat thawing at room temperature 0

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10/14/2012

10/14/2012 Semi-Annual
Score: 92

Violations Point deductions
3-501.17 - chicken in the walk in not dated 3
3-501.16 - salsa at 44-46 f 5
99O - 8/8 0
6-501.12 - floorand equipment not clean 0
4-501.11 - gasket damaged on walk in 0
4-101.19 - cardboard not cleanable surface 0
3-305.11 - pinto beans stored on the floor 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.