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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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Jun 3, 2011
|
95 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Jun 23, 2011
|
- |
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
Nonfood-contact surfaces are not kept clean, specifically:
|
Jan 26, 2012
|
95 |
-
Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Aug 23, 2012
|
94 |
-
VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
-
VIOLATION OF SECTION 6-301.11 Soap is not provided at a handwashing sink, specifically:
-
VIOLATION OF SECTION 6-301.12 Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
|
Feb 20, 2013
|
94 |
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