Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Apr 22, 2011
|
93 |
-
Cooked potentially hazardous food is improperly cooled, specifically:
-
Designated handwashing facilities are not available or accessible for handwashing, specifically:
-
Food employees do not minimize contact with exposed foods, specifically:
-
In-use dispensing utensils are not properly stored, specifically:
|
Sep 8, 2011
|
88 |
-
A handwashing facility is not accessible for employee use at all times, specifically:
-
Food employees are not washing their hands as often as necessary, specifically:
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
In-use dispensing utensils are not properly stored, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
The wash compartment of the sink or mechanical dishwasher does not contain a wash solution with a cleaning agent, specifically:
|
Mar 13, 2012
|
82 |
-
Because one or more priority violations were observed at the time of inspection, it is recommended that you develop a risk control plan in partnership with your health inspector to help achieve long term control over these items.
-
VIOLATION OF SECTION 2-301.11 Food employees do not keep their hands or exposed portions of their arms clean, specifically:
-
VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, 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.
|
Sep 26, 2012
|
95 |
-
All priority and priority foundation violations have been corrected during inspection.
-
VIOLATION OF SECTION 2-401.11 Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
-
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:
|
Mar 20, 2013
|
97 |
Restaurant representatives - add corrected or new information about Chicken Connection/Lloyd Center Food Court 62002, 2310 Lloyd Center F-311, Portland, OR »