Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
-
Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
-
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 storage area or enclosure for refuse, recyclables or returnables is not maintained free of unnecessary items, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Jul 29, 2011
|
94 |
-
Containers of poisonous or toxic materials or personal care items are not properly labeled, specifically:
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Poisonous or toxic materials are not properly separated or located, specifically:
|
Feb 3, 2012
|
90 |
-
A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
-
Containers of poisonous or toxic materials or personal care items are not properly labeled, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
|
Jul 13, 2012
|
83 |
-
All items that are marked *priority* or *priority foundation* 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 priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
-
Multnomah County Environmental Health will charge a $285.00 re-inspection fee for more than 2 re-inspections in a calendar year connected with a food service facility. The fee for each re-inspection is $285.00 (Multnomah County Code).
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New Food Sanitation Rules are in effect as of September 4, 2012. Non-compliance with these new rules will not be considered a violation until after July 1, 2013. After that date, priority items will be a 5 point violation and priority foundation items will be a 3 point violation.
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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 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
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VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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VIOLATION OF SECTION 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
-
Your restaurant has received a score of 70 or more and will be posted with a notice stating that the restaurant has “Complied with the Acceptable Sanitation Standards”.
|
Jan 23, 2013
|
87 |
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