Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Aug 9, 2011
|
95 |
-
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.
-
Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
-
In-use dispensing utensils are not properly stored, specifically:
-
Incorrect methods are used to cool potentially hazardous foods, specifically:
-
Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Mar 12, 2012
|
79 |
-
All priority and priority foundation violations have been corrected during inspection.
-
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.
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VIOLATION OF SECTION 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
-
VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
VIOLATION OF SECTION 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
-
VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, 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”.
|
Oct 31, 2012
|
87 |
-
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.
-
All priority and priority foundation violations have been corrected during inspection.
-
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.
-
This establishment has been cited for the same priority/priority foundation violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-0000 and OAR-157 to determine whether specified corrections have been maintained. Failure to correct these violations within the designated period may result in restaurant closure in compliance with OAR 333-157-0030.
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VIOLATION OF SECTION 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
-
VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, 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 6-501.111(A)(B)(D) The premises is not maintained free of insects, rodents, and other pests or control measures to eliminate their presence is not provided, specifically:
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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”.
|
Mar 12, 2013
|
90 |
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