Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
A covered receptacle is not provided in a restroom used by females, specifically
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A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
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Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Potentially hazardous food is improperly thawed, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
Ready-to-eat food is not properly date-marked, specifically:
-
Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
|
Sep 27, 2011
|
80 |
-
In-use dispensing utensils are not properly stored, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
|
Mar 29, 2012
|
93 |
-
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.
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VIOLATION OF SECTION 2-401.11 Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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VIOLATION OF SECTION 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
-
VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
-
VIOLATION OF SECTION 6-301.11 Soap is not provided at a handwashing sink, specifically:
-
VIOLATION OF SECTION 6-301.12 Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
-
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”.
|
Sep 27, 2012
|
88 |
-
All items that are marked *priority* or *priority foundation* 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 priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
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All priority and priority foundation violations have been corrected during inspection.
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VIOLATION OF SECTION 2-102.11(A)(B)(C)(1,4-16) The person in charge has not demonstrated knowledge of foodborne illness disease prevention, application of HACCP principles or the requirements of this code, specifically:
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
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VIOLATION OF SECTION 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
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VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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VIOLATION OF SECTION 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
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VIOLATION OF SECTION 4-501.114(A) The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
-
VIOLATION OF SECTION 6-301.11 Soap is not provided at a handwashing sink, specifically:
-
VIOLATION OF SECTION 6-301.12 Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
-
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”.
|
Feb 12, 2013
|
75 |
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