Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
May 13, 2011
|
98 |
-
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.
-
Poisonous or toxic materials are not properly separated to prevent contamination, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
The plumbing system is not designed, constructed or installed according to law, specifically:
-
Utensils are not maintained in good repair, specifically:
|
Oct 28, 2011
|
87 |
-
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 plumbing system is not designed, constructed or installed according to law, specifically:
|
Dec 1, 2011
|
- |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Jan 13, 2012
|
- |
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
May 2, 2012
|
99 |
-
A handwashing facility is not accessible for employee use at all times, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Aug 29, 2012
|
94 |
-
VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
|
Mar 12, 2013
|
100 |
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