Teriyaki King, 11910 SE Division, Portland, OR - Restaurant inspection findings and violations

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Business Info

Restaurant: Teriyaki King
Address: 11910 SE Division, Portland, OR
Total inspections: 5
Last inspection: Feb 5, 2013
Score
(the higher the better)
97
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • All items that are marked *critical* are considered critical violations. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030. A recheck to determine compliance will be made within 14 days.
  • Cooked potentially hazardous food is improperly cooled, specifically:
  • Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
  • Nonfood-contact surfaces are not designed for easy cleaning and maintenance, specifically:
  • Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
  • Raw or ready-to eat food is not properly protected from cross contamination, specifically:
  • Ready-to-eat food is not properly date-marked, specifically:
  • Wiping cloths are not properly used or stored, specifically:
Jul 29, 2011 79
  • CRITICAL ITEMS CORRECTED  All critical violations have been corrected.
Aug 17, 2011 -
  • Food employees are not washing their hands as often as necessary, specifically:
  • Food employees are not washing their hands in an approved handwashing lavatory, specifically:
  • Lighting is not adequate, specifically:
  • Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
  • Soap is not provided at a handwashing lavatory, specifically:
Jan 24, 2012 84
  • Cooked potentially hazardous food is improperly cooled, specifically:
  • Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
  • Raw or ready-to eat food is not properly protected from cross contamination, specifically:
  • Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
  • Wiping cloths are not properly used or stored, specifically:
Aug 3, 2012 85
  • SECTION 2-103.11 Employees are not properly trained in food allergy awareness. Employees shall be properly trained in food allergy awareness as it relates to their assigned duties.
  • VIOLATION OF SECTION 2-102.11(C)(2,3,17) The person in charge has not demonstrated knowledge of foodborne illness disease prevention relating to employee illness, specifically:
  • VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
  • VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
  • Violations create a serious or imminent danger to public health. These violations require your immediate attention so that they are corrected, or a safe alternative procedure issued. During this inspection, you corrected all *PRIORITY AND PRIORITY FOUNDATION* violations that were observed, thereby protecting your customers and avoiding possible closure proceedings of your restaurant.
Feb 5, 2013 97

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