Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cooked potentially hazardous food is improperly cooled, specifically:
-
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:
-
Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
|
Jun 29, 2011
|
93 |
-
Cooked potentially hazardous food is improperly cooled, specifically:
|
Dec 13, 2011
|
- |
No violation details available.
|
Feb 9, 2012
|
- |
No violation details available.
|
Mar 16, 2012
|
- |
-
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.
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
Refuse, recyclables and returnables are not stored to be inaccessible to insects and rodents, specifically:
-
The water supply is not of sufficient capacity or does not provide adequate hot water, specifically:
-
Toilet facilities are not provided or are inadequate in number, specifically:
|
Jul 23, 2012
|
85 |
No violation details available.
|
Aug 6, 2012
|
- |
No violation noted during this evaluation.
|
Jan 22, 2013
|
100 |
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