Banh Mi Nam Loc Deli, 328 SE 82nd Ave, Portland, OR - Restaurant inspection findings and violations

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Business Info

Restaurant: Banh Mi Nam Loc Deli
Address: 328 SE 82nd Ave, Portland, OR
Total inspections: 5
Last inspection: Jan 14, 2013
Score
(the higher the better)
87
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • CRITICAL ITEMS CORRECTED  All critical violations have been corrected.
Apr 13, 2011 -
  • Control measures to minimize the presence of rodents or insects are not provided, specifically:
  • Cooked potentially hazardous food is improperly cooled, specifically:
  • Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
  • Food from unapproved sources or prepared in a private home is used in the establishment, specifically:
  • Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
  • The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Jul 25, 2011 80
  • CRITICAL ITEMS CORRECTED  All critical violations have been corrected.
Aug 22, 2011 -
  • A food preparation, utensil washing, or service sink is supplied with handwashing aids or devices, specifically:
  • Lights are not properly shielded, 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:
May 22, 2012 96
  • * SECTION 2-201.12 The person in charge did not properly exclude or restrict a food employee. Employees with undiagnosed vomiting or diarrhea must be excluded from the food establishment until they are free of symptoms for at least 24 hours.
  • All priority and priority foundation violations have been corrected during inspection.
  • New Food Sanitation Rules are in effect as of September 4, 2012. Non-compliance with these new rules will not be considered a violation until after July 1, 2013. After that date, priority items will be a 5 point violation and priority foundation items will be a 3 point violation.
  • SECTION 2-103.11 Employees are not properly trained in food allergy awareness. Employees shall be properly trained in food allergy awareness as it relates to their assigned duties.
  • 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.
  • SECTION 4-302.12 Food temperature measuring devices shall be provided and readily accessible for use. If thin foods such as meat patties and fish filets are cooked, a temperature measuring device that is designed to measure the temperature of thin masses shall be provided and accessible.
  • 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 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
  • VIOLATION OF SECTION 5-205.11 A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, 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”.
Jan 14, 2013 87

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