Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
No violation details available.
|
May 10, 2011
|
- |
No violation noted during this evaluation.
|
May 11, 2011
|
100 |
-
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.
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Nov 22, 2011
|
95 |
-
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:
|
May 18, 2012
|
98 |
-
VIOLATION OF SECTION 5-501.113 Receptacles for refuse, recyclables and returnables are not kept covered when required, specifically:
|
Dec 19, 2012
|
100 |
-
SECTION 3-501.16 Cut tomatoes and cut leafy greens are now considered potentially hazardous foods and must be maintained under temperature control at 41°F or below or 135°F or above, unless time as a public health control is utilized.
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
-
VIOLATION OF SECTION 5-501.113 Receptacles for refuse, recyclables and returnables are not kept covered when required, specifically:
|
Mar 21, 2013
|
100 |
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