Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
-
Potentially hazardous food is improperly thawed, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, 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.
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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 establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Apr 13, 2011
|
88 |
-
Nonfood-contact surfaces are not kept clean, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Oct 14, 2011
|
93 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
-
Chemical sanitizers are not approved, specifically:
-
Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
-
In-use dispensing utensils are not properly stored, specifically:
|
Apr 7, 2012
|
92 |
-
All items that are marked *priority* or *priority foundation* 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 priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
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VIOLATION OF SECTION 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
-
VIOLATION OF SECTION 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
-
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, 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.
|
Nov 7, 2012
|
94 |
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