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:
|
Apr 15, 2011
|
99 |
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Nov 2, 2011
|
91 |
-
Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
-
Food is not stored to prevent contamination, specifically:
|
May 10, 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 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
-
VIOLATION OF SECTION 5-205.11 A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, 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.
|
Dec 4, 2012
|
92 |
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