Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
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Cooked potentially hazardous food is improperly cooled, specifically:
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Food is not stored to prevent contamination, specifically:
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Nonfood-contact surfaces are not kept clean, specifically:
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Poisonous or toxic materials are not properly separated or located, specifically:
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Sewage is not disposed through an approved sewage disposal system, specifically:
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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:
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The temperature for the wash solution of spray type dishwashers is not adequate, specifically:
|
Aug 5, 2011
|
74 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Sep 2, 2011
|
- |
-
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.
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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Food is unsafe, adulterated or not honestly presented, specifically:
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Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
Soap is not provided at a handwashing lavatory, specifically:
-
The plumbing system is not maintained in good repair, specifically:
|
Apr 4, 2012
|
85 |
-
SECTION 3-302.11 Frozen commercially packaged raw animal foods that have been opened must be separated during storage, preparation, holding, and display from frozen, commercially processed and packaged, ready-to-eat food.
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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.
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VIOLATION OF SECTION 3-303.11 Ice used as a medium for cooling food or equipment is used as a food, specifically:
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VIOLATION OF SECTION 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
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VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
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VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Oct 17, 2012
|
95 |
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