Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
-
Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
-
Walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
|
May 17, 2011
|
96 |
-
In-use dispensing utensils are not properly stored, specifically:
-
Toilet tissue is not provided at each toilet, specifically:
-
Walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Oct 28, 2011
|
94 |
-
Cooked potentially hazardous food is improperly cooled, specifically:
-
Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Feb 7, 2012
|
90 |
No violation noted during this evaluation.
|
May 30, 2012
|
100 |
No violation noted during this evaluation.
|
May 31, 2012
|
100 |
-
Food employees do not minimize contact with exposed foods, specifically:
-
Incorrect methods are used to cool potentially hazardous foods, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Aug 9, 2012
|
94 |
-
SECTION 3-302.11 Frozen commercially packaged raw animal foods that have been opened must be separated during storage, preparation, holding, and display from frozen, commercially processed and packaged, ready-to-eat food.
-
SECTION 3-501.16 Cut tomatoes and cut leafy greens are now considered potentially hazardous foods and must be maintained under temperature control at 41°F or below or 135°F or above, unless time as a public health control is utilized.
-
VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
-
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
-
VIOLATION OF SECTION 5-501.113 Receptacles for refuse, recyclables and returnables are not kept covered when required, specifically:
|
Feb 20, 2013
|
100 |
Restaurant representatives - add corrected or new information about 2 Amigos Mexican Restaurant, 22605 NE Halsey St, #F, Fairview, OR »