Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
Ready-to-eat food is not properly date-marked, specifically:
-
Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
|
Apr 8, 2011
|
90 |
-
Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
-
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
|
Sep 30, 2011
|
95 |
-
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.
-
In-use dispensing utensils are not properly stored, specifically:
-
Live animals are allowed in the establishment, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
|
Mar 27, 2012
|
91 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Apr 5, 2012
|
- |
-
Receptacles for refuse, recyclables and returnables are not kept covered when required, specifically:
-
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 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.
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
-
VIOLATION OF SECTION 4-302.14 A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
-
VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
|
Sep 12, 2012
|
97 |
-
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.
-
VIOLATION OF SECTION 3-502.12(A)(B)(4)(C)(D)(2b-e)(E)(1) The reduced oxygen packaging process is unapproved or does not follow required procedures, specifically:
-
VIOLATION OF SECTION 4-502.11(B) Food temperature measuring devices are not calibrated, 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 21, 2013
|
97 |
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