Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
A handwashing facility is not accessible for employee use at all times, specifically:
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, 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:
-
Receptacles and waste handling units are not durable, cleanable, insect- or rodent-resistant, or leakproof, specifically:
-
Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
|
Jul 26, 2011
|
91 |
-
In-use dispensing utensils are not properly stored, 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:
-
Wiping cloths are not properly used or stored, specifically:
|
Feb 3, 2012
|
97 |
-
Incorrect methods are used to cool potentially hazardous foods, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
|
Aug 30, 2012
|
94 |
-
VIOLATION OF SECTION 4-601.11(A) Food-contact surfaces are not clean, specifically:
-
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.
|
Mar 20, 2013
|
97 |
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