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:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
-
Raw animal foods are improperly cooked, specifically:
-
Utility service lines are unnecessarily exposed or obstruct proper cleaning of walls and ceilings, specifically:
-
Ventilation hood systems and devices are not sufficient in number and capacity to prevent grease or condensation, specifically:
|
Apr 15, 2011
|
92 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
-
Cooked potentially hazardous food is improperly cooled, specifically:
-
Raw animal foods are improperly cooked, specifically:
|
Apr 29, 2011
|
90 |
-
A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
-
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:
-
Latex Gloves used, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
RECHECK INSPECTION REQUIRED FOR REPEAT CRITICALS This establishment has been cited for the same critical violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-000(15), (51) and (54) and OAR Division 157 to determine whether specified corrections have been maintained. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030.
-
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
-
Raw animal foods are improperly cooked, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
Soap is not provided at a handwashing lavatory, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Sep 9, 2011
|
77 |
-
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:
-
RECHECK INSPECTION REQUIRED FOR REPEAT CRITICALS This establishment has been cited for the same critical violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-000(15), (51) and (54) and OAR Division 157 to determine whether specified corrections have been maintained. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030.
|
Sep 20, 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.
-
Raw animal foods are improperly cooked, specifically:
|
Sep 30, 2011
|
- |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Oct 18, 2011
|
- |
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
|
Mar 27, 2012
|
95 |
-
FOOD HANDLER ORDINANCE Multnomah County Code 8.30 states:
* No owner of a public eating-place shall continue to employ a food handler after thirty (30) days from the date of hire without the food handler having a valid food handler’s certificate.
* No person shall perform work without having procured a food handler’s certificate within the first thirty (30) days of employment.
* All employers shall post food handler certificate or a photocopy of any certificate provided they have seen the original certificate in one central location for review by the health department.
* Violation of any provision of this chapter not otherwise provided for is punishable upon conviction by a fine of not more than $500.00 or by imprisonment not exceeding six months, or both.
-
VIOLATION OF SECTION 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, 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.
-
Your restaurant has received a score of 70 or more and will be posted with a notice stating that the restaurant has “Complied with the Acceptable Sanitation Standards”.
|
Oct 25, 2012
|
95 |
Restaurant representatives - add corrected or new information about Aprisa Mexica Cuisine, 2311 SE 8th Ave, Portland, OR »