Services Departments Government

TACHO'S MEXICAN RESTAURANT

515 MOLALLA AVE
OREGON CITY, OR 97045
(503) 655-5562 x

Restaurant inspection details

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

12/27/2016

12/27/2016 Semi-Annual
Score: 89

Violations Point deductions
3-501.16 - Walk in cooler too warm: Air temp around 42 and no food observed to be less than 43 F: Slaw 47 F, chicken 54 F in a closed plastic tub, Picadillo 43 F 5
3-501.15 - Cooked beef in a metal container 5 inches deep with a plastic wrap sealing top place in the walk in to cool. 94 F and there for 30 minutes. 3
4-501.112 - Sanitizing cycle on the bar dishwasher hit 151 F after many runs. 3
99O - 25 food worker time cards, 14 current certifications. Go to www.orfoodhandlers.com to update certifications. 0

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07/01/2016

07/01/2016 Re-inspection

Violations Point deductions
3-501.16 - Pico and cut tomatoes in the door prep refrigerator in grill area 10

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05/06/2016

05/06/2016 Semi-Annual
Score: 95

Violations Point deductions
3-501.16 - Pico and cut tomatoes in the prep referigerator in the kitchen grill area at 48-56 F. 5
4-602.11(E) - Build up on can opener 0

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12/16/2015

12/16/2015 Re-inspection

Violations Point deductions
99E - Temperatures okay this date. Continue to monitor refrigerator & food temperatures to make sure cold foods are maintained below 42⁰F until served. 0

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12/11/2015

12/11/2015 Semi-Annual
Score: 90

Violations Point deductions
3-501.16 - Items in the top section of the kitchen prep refrigerator were at 44⁰F (diced tomatoes), 45⁰F (sour cream) & 46⁰F (guacamole) -- just put in about one hour prior during lunch prep. The top lid had been taken off. Note: the inside of the unit was at 38⁰F. Other measured food temperatures satisfactory.* 5
3-304.14 - The sanitizer concentration in the kitchen wiping cloth pail was too low (less than 50 p.p.m. chlorine). The pail at the waitstation was okay (50-100 p.p.m. chlorine). 0
3-304.12 - Scoop handles were touching rice and pinto beans. 0
3-307.11 - 1. The cover for the top section of the chef's prep refrigerator (below the pass-through window) was off and the food inserts were not covered. 2. The label had worn off of the one-quart spray bottle (with orange solution inside) at the dish-washing area. 3. Cans of sterno fuel were on a shelf directly above cardboard boxes of onions. 4. Bottles (beer) and a gallon jug of juice were being stored in bins at the bar with ice used in drinks. 0
4-602.11(A)(C) - A spatula that had not been cleaned after use had been stored between the bottom of the grill and the countertop; the large probe food thermometer had not been cleaned and sanitized after last use. 5
99O - Note: certificates may be obtained/renewed on-line at: www.orfoodhandlers.com 0

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05/01/2015

05/01/2015 Semi-Annual
Score: 90

Violations Point deductions
3-501.16 - Container of taco meat in Alto--Sham at 95-100°F for approximately 2 hours. 10

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11/07/2014

11/07/2014 Semi-Annual
Score: 90

Violations Point deductions
3-501.16 - Items in the top compartment of the kitchen refrigerator were above 41⁰F (guacamole 45⁰F, sour cream 46⁰F, cut tomatoes 46⁰F, shredded lettuse 43⁰F) & the inside air temperature in the unit was 42⁰F -- the top lids had been off during preparation for dinniner (~1-2 hours). Other measured food holding temperatures okay.* 10
3-307.11 - There was a plastic gallon jug on the ice used for drinks at the bar. 0
3-304.14 - The sanitizer solution in the wiping cloth pail at the waitstation was slightly too strong (over 200 p.p.m. chlorine concentration). 0
6-501.18 - The paper towel dispenser for the hand-washing sink in the kitchen is hard to operate; the sink at the waitstation needs to have a paper towel holder/dispenser. 0

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05/29/2014

05/29/2014 Re-inspection

Violations Point deductions
99E - Temperatures okay this date.* Refrigerator was serviced just after last visit. 0

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05/15/2014

05/15/2014 Semi-Annual
Score: 95

Violations Point deductions
3-307.11 - There were bottles of beer and a drinking glass in the ice bin at the bar. Other bin only has ice. 0
3-501.16 - Diced tomatoes 52⁰F, sour cream 50⁰F, guacamole 52⁰F in top of chefs prep cooler, interior air temperature of unit was 45⁰F (during prep for dinner). The top cover had been left off. Other measured food holding temperatures okay.* 5

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12/04/2013

12/04/2013 Semi-Annual
Score: 100

Violations Point deductions
3-307.11 - A package of frozen chicken in the large True freezer was partially open. 0

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06/27/2013

06/27/2013 Semi-Annual
Score: 95

Violations Point deductions
7-204.11 - The sanitizer solution in the wiping cloth pails in the kitchen and at the waitstation is too strong (chlorine concentration above 200 p.p.m.). 5
3-307.11 - The top lid of the chefs prep cooler was off--foods in top section were not covered. A large container of ice cream was uncovered in the small freezer. 0

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12/19/2012

12/19/2012 Semi-Annual
Score: 97

Violations Point deductions
88G - Cut lettuce 45°F, sliced tomatoes 48°F in the top of the chefs prep refrigerator. Other measured food holding temperatures satisfactory.* 0
3-501.17 - Two pans with enchilada sauce had old date--past 7 days (12-7). Note: other items in walk-in refrigerator were properly date-marked. 3
6-101.11 - Some of the floor tiles and grout are damaged in the room with the ware-washing machine. 0
6-202.11 - The lamps in the room with the ware-washing machine lack protective sleeves or covers. 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
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Hours M–Th
7 a.m. to 6 p.m.