Bambuza, 3682 SW Bond Ave, Portland, OR - Restaurant inspection findings and violations

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Business Info

Restaurant: Bambuza
Address: 3682 SW Bond Ave, Portland, OR
Total inspections: 3
Last inspection: Oct 2, 2012
Score
(the higher the better)
94
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • 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.
  • Clean utensils and single-service items are not handled, displayed or dispensed in a manner to prevent contamination, specifically:
  • Food employees are not washing their hands as often as necessary, specifically:
  • In-use dispensing utensils are not properly stored, 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 or ready-to eat food is not properly protected from cross contamination, specifically:
  • Ready-to-eat food is not properly date-marked, specifically:
Oct 14, 2011 73
  • Clean utensils and single-service items are not handled, displayed or dispensed in a manner to prevent contamination, specifically:
  • Food is not stored to prevent contamination, specifically:
May 1, 2012 96
  • 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.
  • VIOLATION OF SECTION 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
  • VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, 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 2, 2012 94

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