Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, 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.
-
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
-
The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
-
The water supply is not of sufficient capacity or does not provide adequate hot water, specifically:
|
Apr 13, 2011
|
89 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Apr 26, 2011
|
- |
-
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.
-
Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, 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:
-
The plumbing system is not maintained in good repair, specifically:
-
Unapproved or inappropriate levels of food or color additives, or sulfites are added to foods, specifically:
|
Oct 13, 2011
|
87 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Oct 28, 2011
|
- |
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, 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 equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, 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:
-
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.
-
The water supply is not of sufficient capacity or does not provide adequate hot water, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Apr 4, 2012
|
90 |
-
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.
-
The water supply is not of sufficient capacity or does not provide adequate hot water, specifically:
|
Apr 18, 2012
|
- |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Apr 24, 2012
|
- |
-
Multnomah County Environmental Health will charge a $285.00 re-inspection fee for more than 2 re-inspections in a calendar year connected with a food service facility. The fee for each re-inspection is $285.00 (Multnomah County Code). This is your SECOND re-inspection for the calendar year.
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SECTION 3-603.11 A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information. A facility that serves or sells animal foods raw, partially cooked or without otherwise being processed to eliminate pathogens either in a ready-to-eat form or as an ingredient in another ready-to-eat food shall inform consumers of the significantly increased risk of foodborne illness. The advisory must include a disclosure and reminder and can be provided using brochures, deli case or menu advisories, label statements, table tents, placards or other effective written means. The disclosure shall include a description of the animal derived foods such as "oysters on the half shell (raw oysters)" , "raw-egg Caesar salad" and "hamburgers (can be cooked to order)" or identification of the food by asterisking them to a footnote that state that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: 1) Regarding the safety of these items, written information is available on request; 2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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VIOLATION OF SECTION 2-401.11 Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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VIOLATION OF SECTION 5-202.12(A) A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
|
Nov 2, 2012
|
94 |
-
A re-inspection was performed on this date to recheck Priority and Priority Foundation violation(s) noted during an inspection. The results of the recheck are:
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All priority and priority foundation violations have been corrected during inspection.
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This facility has exceeded 2 re-inspections in a calendar year. Multnomah County Environmental Health will charge $285.00 per re-inspection for each additional re-inspection (Multnomah County Code). This is your THIRD re-inspection for the calendar year.
You are required to pay the $285.00 charge within 30 days of today's date or a late fee of $60.00 will be assessed to your account.
Make Checks Payable to:
Multnomah County Environmental Health
847 NE 19th Avenue, Suite 350
Portland, OR 97232
|
Nov 16, 2012
|
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