Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
May 17, 2011
|
100 |
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Potentially hazardous food is improperly thawed, specifically:
|
Dec 2, 2011
|
93 |
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
-
Ready-to-eat food is not properly date-marked, specifically:
-
Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
-
Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
|
Jan 10, 2012
|
93 |
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
-
Food employees do not use the proper cleaning procedure for washing their hands, specifically:
-
Latex Gloves used, specifically:
-
Poisonous or toxic materials are improperly used or applied, specifically:
-
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Jul 31, 2012
|
85 |
-
SECTION 4-302.12 Food temperature measuring devices shall be provided and readily accessible for use. If thin foods such as meat patties and fish filets are cooked, a temperature measuring device that is designed to measure the temperature of thin masses shall be provided and accessible.
|
Jan 11, 2013
|
100 |
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