Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
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Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Aug 15, 2011
|
94 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
-
Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, specifically:
-
Ready-to-eat food is not properly date-marked, specifically:
|
Apr 22, 2012
|
93 |
-
* 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.
-
FOOD HANDLER ORDINANCE Multnomah County Code 8.30 states:
* No owner of a public eating-place shall continue to employ a food handler after thirty (30) days from the date of hire without the food handler having a valid food handler’s certificate.
* No person shall perform work without having procured a food handler’s certificate within the first thirty (30) days of employment.
* All employers shall post food handler certificate or a photocopy of any certificate provided they have seen the original certificate in one central location for review by the health department.
* Violation of any provision of this chapter not otherwise provided for is punishable upon conviction by a fine of not more than $500.00 or by imprisonment not exceeding six months, or both.
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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.
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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.
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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.
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VIOLATION OF SECTION 3-403.11 Potentially hazardous food is improperly reheated for hot holding, 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 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
|
Oct 27, 2012
|
87 |
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