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.
-
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Apr 5, 2011
|
94 |
No violation details available.
|
Apr 12, 2011
|
- |
-
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.
-
Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
|
Oct 20, 2011
|
92 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Nov 7, 2011
|
- |
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Apr 12, 2012
|
99 |
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
|
Oct 30, 2012
|
100 |
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