Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Saw bags of rice, sugar, potato starch and bread crumbs on the floor of the dry storage room. Also, there were 2 pans of frozen chicken on the kitchen floor in front of the freezer (chef stated they were just put out to be cooked during lunch).
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
|
Jan 9, 2009
|
98 |
-
VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Container of beef was on a shelf above cabbages, container of meat was set directly on a bag of carrots in large refrigerator.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
-
VIOLATION OF SECTION 6-101.11 Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, specifically:
The floor covering is damaged along the seams in some areas (floor is otherwise clean).
REQUIRED CORRECTION: Smooth, nonabsorbent, easily cleanable, and durable floor surfaces shall be provided. Provide closely woven and easily cleanable carpet in carpeted areas. Provide nonabsorbent floor surfaces in food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, handwashing areas, storage rooms, janitorial areas, laundry areas, interior garbage and refuse storage rooms, areas subject to flushing or spray cleaning methods, and other areas subject to moisture.
|
Aug 7, 2009
|
95 |
-
VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Containers of chicken and flats of eggs are on shelves above cabbages and carrots in the refrigerator.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
|
Jan 14, 2010
|
92 |
-
VIOLATION OF SECTION 6-201.11 Walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
The wall above the dishwashing sink has some water damage and has some black mold-like spots.
REQUIRED CORRECTION: Walls, wall coverings and ceilings shall be designed, constructed and installed so they are smooth and easily cleanable.
|
Jul 27, 2010
|
99 |
-
VIOLATION OF SECTION 3-302.11 *CRITICAL* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Flats of raw shell eggs directly above cabbages in refrigerator.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods must be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Food shall be wrapped or covered in storage.
|
Jan 11, 2011
|
96 |
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