Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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Food is not stored to prevent contamination, specifically:
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Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
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This establishment has obtained a sanitation score of less than 70 on two consecutive semi-annual inspections and is subject to an increased inspection schedule, according to OAR 333-157-027. This increased inspection schedule will consist of an inspection once every quarter (every three months) until a score of 70 is obtained on four consecutive quarterly inspections. The establishment will then revert back to semi-annual inspections.
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Wiping cloths are not properly used or stored, specifically:
|
Apr 21, 2011
|
91 |
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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.
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Convenient handwashing lavatories are not provided or are not adequate in number, specifically:
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Food employees are not washing their hands as often as necessary, specifically:
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Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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Food from unapproved sources or prepared in a private home is used in the establishment, specifically:
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In-use dispensing utensils are not properly stored, specifically:
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Medicines are improperly stored or labeled, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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Raw or ready-to eat food is not properly protected from cross contamination, specifically:
|
Jul 20, 2011
|
71 |
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Food employees are not washing their hands as often as necessary, specifically:
|
Aug 3, 2011
|
- |
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In-use dispensing utensils are not properly stored, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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Ready-to-eat food is not properly date-marked, specifically:
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Receptacles for refuse, recyclables and returnables are not kept covered when required, specifically:
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Unauthorized personnel are on the premises, specifically:
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Working containers of food removed from their original packages are not identified, specifically:
|
Oct 21, 2011
|
89 |
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Food is not stored to prevent contamination, specifically:
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Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
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Wiping cloths are not properly used or stored, specifically:
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Wood is used improperly as a food-contact surface, specifically:
|
Jan 27, 2012
|
93 |
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Food employees do not minimize contact with exposed foods, specifically:
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Food is in contact with surfaces of equipment and utensils that are not properly cleaned and sanitized, specifically:
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Food-contact surfaces of cooking equipment and utensils are not kept free of encrusted grease deposits and other soil, specifically:
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Potentially hazardous food is improperly thawed, specifically:
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Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
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Wiping cloths are not properly used or stored, specifically:
|
Jun 21, 2012
|
83 |
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This facility marginally complies. If a score of less than 70 is received at the next semi-annual inspection, a “Failed to Comply with the Acceptable Sanitation Standards” notice will be posted.
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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 3-201.11(A)(B)(H)(I)(J)(K) Food from unapproved sources or prepared in a private home is used in the establishment, specifically:
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VIOLATION OF SECTION 3-201.12 Food in hermetically sealed containers is not obtained from an approved source, 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 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
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VIOLATION OF SECTION 3-501.18(A) Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
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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:
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VIOLATION OF SECTION 3-501.19(B)(1,3,4)(C)(1,4,5) The use of time as a public health control is not properly applied, specifically:
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VIOLATION OF SECTION 3-602.11(A)(B)(1-4,6,7)(C) Food packaged in the establishment or bulk foods are not properly labeled, specifically:
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Violations create a serious or imminent danger to public health. These violations require your immediate attention so that they are corrected, or a safe alternative procedure issued. During this inspection, you corrected all *PRIORITY AND PRIORITY FOUNDATION* violations that were observed, thereby protecting your customers and avoiding possible closure proceedings of your restaurant.
|
Jan 3, 2013
|
71 |
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