• Boys
  • Girls
  • Off Season Sports
Customize Your Weather
Your weather is set to . You can change the location at any time.
Account Sign In

Sign in to

You are signed in as

Restaurant inspections

Chilito Taco

8635 SE 82nd Ave, Happy Valley
Reinspection: Oct. 21, 2019


  • Hot and Cold Holding (5 point deduction). More info
    • Observations: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: MAIN REACH-IN/PREP TOP REFRIGERATOR (ICE PLATE) HOLDING AT 55F. ***10/21/19 - UNIT HOLDING AT 42.1F LEFT SIDE, 42.8-43.7F RIGHT SIDE, AND 54.7F IN UPPER PREP TOP PORTION.
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. REPAIR OR REPLACE TO PROVIDE A UNIT THAT HOLDS 41F. ***10/21/19 - HAVE UNIT REPAIRED OR REPLACED TO HOLD 41F OR BELOW.
  • Food-Contact Surfaces, Design (3 point deduction). More info
    • Observations: VIOLATION OF SECTION 4-202.11 *PRIORITY FOUNDATION* Multiuse food-contact surfaces are not properly constructed or accessible for cleaning, specifically: SHELVING INSIDE REACH-IN, PREP TOP REFRIGERATOR IS PITTED AND RUSTING. ***10/21/19 - SHELVING STILL PITTED AND RUSTING.
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Multiuse food-contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, pits and other imperfections and accessible for cleaning or inspection. REPAIR OR REPLACE ACCORDING TO CODE PRIOR TO OPENING. ***10/21/19 - TOOLS FOR REPAIRING SHELVING ON SITE. HAVE CLEANED AND PAINTED TO BE SMOOTH AND EASILY CLEANABLE BEFORE OPENING. I WILL RECHECK AT YOUR FIRST INSPECTION.


Not approved to open at this time.
*Repeated violations/non- compliance for refrigeration may require replacement
refrigeration. One refrigerator is not enough for this mobile unit. Monitor
temperature of refrigeration daily and close and repair/replace as needed.
Notes from inspection:
- Test strips on site. Discussed proper mixing of sanitizer.
- Discussed proper dishwashing in detail.
- Thin Tip thermometer on site. Discussed minimum cooking temperatures.
- No cooling allowed on mobile unit. All food prepared for daily use and thrown
out at end of day.
- Fresh water filled from inside flower shop at back area 3- compartment sink.
- Waste water dumped into utility sink in flower shop back area.
- No additional storage at this time - discussed need for warehouse license in
the case of additional food storage.
- Hose stored inside back dish room of flower shop.