Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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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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Food employees are not washing their hands in an approved handwashing lavatory, specifically:
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Food is not stored to prevent contamination, specifically:
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Lights are not properly shielded, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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Ready-to-eat food is not properly date-marked, specifically:
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Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
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Wiping cloths are not properly used or stored, specifically:
|
Jun 14, 2011
|
88 |
-
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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Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
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Lights are not properly shielded, specifically:
|
Jan 20, 2012
|
94 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Feb 3, 2012
|
- |
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POTENTIAL VIOLATION OF CITY OF PORTLAND ORDINANCE NO. 161573 or 161061
Polystyrene foam (PSF) food containers used for serving prepared food, specifically:
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SECTION 2-103.11 Employees are not properly trained in food allergy awareness. Employees shall be properly trained in food allergy awareness as it relates to their assigned duties.
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SECTION 3-501.16 Cut tomatoes and cut leafy greens are now considered potentially hazardous foods and must be maintained under temperature control at 41°F or below or 135°F or above, unless time as a public health control is utilized.
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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 3-501.14 Cooked potentially hazardous food is improperly cooled, specifically:
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VIOLATION OF SECTION 6-201.16 Wall and ceiling covering materials are not attached to be easily cleanable, specifically:
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VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
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VIOLATION OF SECTION 6-501.114 The establishment is not free of unnecessary items or litter, specifically:
|
Nov 8, 2012
|
95 |
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