Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Potentially hazardous food is improperly reheated for hot holding, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
May 10, 2011
|
95 |
-
Nonfood-contact surfaces are not kept clean, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Dec 1, 2011
|
98 |
-
Cooked potentially hazardous food is improperly cooled, specifically:
-
Food packaged in the establishment or bulk foods are not properly labeled, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
May 22, 2012
|
94 |
-
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 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
-
VIOLATION OF SECTION 6-301.12 Hand towels or a hand drying device is not provided at the handwashing sink, 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 14, 2012
|
97 |
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