Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Freezer door is broken and gasket is damaged.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
|
Jan 21, 2009
|
99 |
-
VIOLATION OF SECTION 4-204.112 Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Pizza prep-top- insert/4-door reach-in had a broken thermometer.
REQUIRED CORRECTION: An accurate, easily readable temperature measuring device shall be located in the warmest part of mechanically refrigerated units and in the coolest part of hot food storage units.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Hood filters had some dust build up.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
Jul 28, 2009
|
98 |
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Sanitize sink at 3-compartment sink was not set up.
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
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VIOLATION OF SECTION 3-501.19 *CRITICAL* Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
Pizza hot box is not working.
Pizza store in hot box at room temperature must have time mark and discard pizza after 4 hours pasted.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. When using time as a public health control, the food shall be marked or otherwise identified to indicate the time within 4 hours past the point in time when the food is removed from temperature control. The food must be cooked, served, or discarded within 4 hours. Unmarked containers or packages marked to exceed 4 hours must be discarded, and written procedures must be maintained in the establishment and made available to the regulatory authority.
|
Jan 15, 2010
|
94 |
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
Sanitize bucket had zero detectable sanitizer.
REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
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VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Pizza preparation counter shall be clean more often.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
|
Oct 1, 2010
|
96 |
-
VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Prep unit and walk-in cooler door gaskets damaged.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
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VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Soiled vent inside walk-in and pizza oven vent hood soiled.
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
Wall damage at coving by front handsink and mop sink.
REQUIRED CORRECTION: Physical facilities shall be maintained in good repair.
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VIOLATION OF SECTION 7-102.11 *CRITICAL* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
Unlabeled chemical spray bottle near rear handsink.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Working containers (including spray bottles) used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually labeled with the common name of the material.
|
Jan 19, 2011
|
92 |
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