Lane County restaurant inspections: Torero's, Chopstix Chinese Cuisine
ABOUT RESTAURANT INSPECTIONS
This is a snapshot of the inspections conducted by the Lane County health department.
Twice annually, licensed restaurants receive unannounced inspections that focus on food temperatures, food preparation practices, worker hygiene, dish-washing and sanitizing, and equipment and facility cleanliness.
Violations: Restaurant scores are based on a 100-point scale. Priority violations deduct 5 points, and priority foundation violations deduct 3 points. Violations recorded on consecutive inspections result in point deductions being doubled.
Scoring: Scores of 70 or higher are considered compliant. Restaurants scoring below 70 must be reinspected within 30 days or face closure or other administrative action. Restaurants display a placard by the entrance to indicate whether they have passed their last inspection.
Latest inspections are now viewable here.
Semiannual restaurant inspections from June 27.
Lane County restaurant inspections
Starbucks Coffee
Location: 65 Oakway Center, Eugene
Date: June 27
Score: 95
Priority violations:
Poisonous or toxic materials are not properly separated or located, specifically: Spray bottle of glass cleaner and sanitizer wipes (along with several personal items) are stored on a shelf above baked goods. Point deduction: 5.
Pandita
Location: 398 E 11th Ave., Eugene
Date: June 27
Score: 100
No priority violations.
Calle Steelo Taqueria
Location: 1650 Centennial Blvd., Springfield (mobile unit)
Date: June 27
Score: 92
Priority violations:
Food employees are not washing their hands as often as necessary, specifically: A food worker is changing gloves and putting on new gloves without first washing hands. Point deduction: 5.
Working containers of poisonous or toxic materials are not clearly labeled, specifically: In the mobile unit there is container of poisonous or toxic materials that is unlabeled. Point deduction: 3.
Chapala Mexican Restaurant
Location: 68 W 29th Ave., Eugene
Date: June 27
Score: 95
Priority violations:
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: The prep table to the left of the door walking into kitchen had food that measured in the 45 - 50 degrees Fahrenheit range. The top of the prep table was open. Food in the bottom was below 41 degrees. Point deduction: 5.
The Paddock
Location: 3355 E Amazon Drive, Eugene
Date: June 27
Score: 100
No priority violations.
Tacos El Paisa
Location: 33124 Van Duyn Road, Coburg (mobile unit)
Date: June 27
Score: 97
Priority violations:
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically: In the food preparation area there is a beverage bottle without a lid. Point deduction: 3.
Ume Grill & Cafe
Location: 2435 Hilyard St., Eugene (mobile unit)
Date: June 27
Score: 100
No priority violations.
Brails on 5th
Location: 395 W Fifth Ave., Eugene
Date: June 27
Score: 87
Priority violations:
Hand towels or a hand drying device is not provided at the handwashing sink, specifically: Paper towels are not provided at server's handwashing sink. Point deduction: 3.
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically: Warewasher is dispensing 0 parts per million of chlorine sanitizer. Point deduction: 5.
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: Single door prep cooler at coffee bar is out of temperature control; plates of cut melon and strawberries measure 49 degrees Fahrenheit. Point deduction: 5.
Stadium Sports Pub
Location: 563 W Centennial Blvd., Springfield
Date: June 27
Score: 100
No priority violations.
Mac's Restaurant and Nightclub
Location: 1626 Willamette St., Eugene
Date: June 27
Score: 92
Priority violations:
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically: Kitchen warewasher is dispensing 0 parts per million chlorine sanitizer. Point deduction: 5.
A variance has not been obtained as required, specifically: Cooked prime rib is stored (longer than 48 hours) in food saver vacuum sealed (reduced oxygen packaging) bag. Point deduction: 3.
Eirinns Bistro
Location: 639 W Centennial Blvd., Springfield
Date: June 27
Score: 97
Priority violations:
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: Within the dishwashing room, the handwashing sink is filled with drying dishes. Point deduction: 3.
Chopstix Chinese Cuisine
Location: 631 W Centennial Blvd., Springfield
Date: June 27
Score: 84
Priority violations:
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically: Employee food, rice, was located throughout the facility. A rice bowl was on the deli slicer, personal food in an open container was above customer food. Point deduction: 3.
Raw or ready-to eat food is not properly protected from cross contamination, specifically: In the reach-in fridge by the warewasher, raw shelled eggs are above vegetable rolls and cooked noodles. The prep table cooler by the fryers and dry storage room has raw meat on the top compartment above cooked meat stored in the reach-in area. There is not a built-in barrier between the raw meat and the cooked meat. Raw chicken is above raw beef in the reach-in fridge in the back storage area. Both the raw chicken and the raw beef have been removed from their original packaging and placed in plastic bags. Containers of raw chicken were above containers of sauces. Point deduction: 5.
Raw or ready-to eat food is not properly protected from cross contamination, specifically: In the fridge storage area, the back right corner fridge is not holding food at the correct temperature. Carrots, cooked meat, etc. temperatures range from 51 to 53 degrees Fahrenheit. The prep table cooler across from the fryer and by the dry storage is holding food at around 44 degrees at around 12:19 p.m. The ambient thermometer measures at 49 degrees. The operator states the food was placed in the cooler that morning around 11 a.m. Point deduction: 5.
The water supply is not of sufficient capacity or does not provide adequate hot water, specifically: Both restroom handwashing sinks do not reach 100 degrees Fahrenheit. The customer sink reaches about 63 degrees, the employee restroom reaches 83 degrees. Point deduction: 3.
Torero's Family Mexican Restaurant
Location: 5705 Main St., Springfield
Date: June 27
Score: 77
Priority violations:
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: During the inspection there is a large item in the basin of the handwashing sink in the warewashing area. Point deduction: 3.
Raw or ready-to eat food is not properly protected from cross contamination, specifically: In the walk-in refrigerator there is a container of raw chorizo and another container of raw bacon stored over ready-to-eat food. Point deduction: 5.
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically: There is no chlorine in the supply container for the warewashing machine. The warewashing machine is not dispensing chlorine. Point deduction: 5.
An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically: There is no air gap for the end of the pipe that drains the area of the ice machine that holds the ice. Point deduction: 5.
Carl's Jr.
Location: 296 Coburg Road, Eugene
Date: June 27
Score: 100
No priority violations.
Happy Cow Burger & Shakes
Location: 2435 Hilyard St. Eugene
Date: June 27
Score: 100
No priority violations.
Willamette Cafe
Location: 28801 Douglas Drive, Eugene
Date: June 27
Score: 85
Priority violations:
Raw or ready-to eat food is not properly protected from cross contamination, specifically: Raw eggs in the shell and raw hamburger stored over ready to eat food in large reach-in by office in kitchen. Point deduction: 5.
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically: Main warewasher in kitchen ran three times and not dispensing chlorine in final rinse. Point deduction: 5.
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: Sliced turkey (46 degrees Fahrenheit), sliced deli ham (47 degrees) and sausage (46 degrees) on top of prep unit in upstairs cafe. Point deduction: 5.
Taqueria La Estancia
Location: 1075 International Way, Springfield (mobile unit)
Date: June 27
Score: 95
Priority violations:
Raw or ready-to eat food is not properly protected from cross contamination, specifically: In the refrigerator near the door, there is a container of raw meat stored over ready-to-eat foods. Point deduction: 5.
Em Chan covers food and dining at the Statesman Journal. You can reach her at echan@gannett.com, follow her on Twitter @catchuptoemily or see what she's eating on Instagram @sikfanmai.ah.
This article originally appeared on Salem Statesman Journal: Lane County restaurant inspections: Torero's, Chopstix Chinese
