Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment or utensils are placed, specifically:
-
Convenient handwashing lavatories are not provided or are not adequate in number, specifically:
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Food is unsafe, adulterated or not honestly presented, specifically:
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Ready-to-eat food is not properly date-marked, specifically:
-
The person in charge did not comply with demonstration of knowledge, specifically:
|
Apr 13, 2011
|
80 |
|
No violation details available.
|
Apr 26, 2011
|
- |
-
A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment or utensils are placed, specifically:
-
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.
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
-
In-use dispensing utensils are not properly stored, specifically:
-
PLAN REVIEW REQUIREMENTS Review of properly prepared plans and specifications by the Health Department is required prior to construction, remodeling, or conversion of a food service facilty. Plans must include, but are not limited to: 1) the menu; 2) anticipated volume of food to be stored, prepared, and sold or served; 3) the proposed layout, mechanical schematics, construction materials, and finish schedules; 4) the type and model of proposed equipment and facilities; and 5) standard operating procedures that ensure compliance with the code.
-
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.
|
Sep 23, 2011
|
70 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Oct 12, 2011
|
- |
-
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.
-
Cooked potentially hazardous food is improperly cooled, specifically:
-
Food-contact surfaces of cooking equipment and utensils are not kept free of encrusted grease deposits and other soil, specifically:
-
Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
-
Pasteurized eggs or egg products are not substituted for raw shell eggs in foods that are not cooked, 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.
-
Shellfish tags are not attached to the receiving container or are improperly maintained, 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:
-
Unauthorized personnel are on the premises, specifically:
|
Apr 3, 2012
|
78 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Apr 19, 2012
|
- |
-
* SECTION 3-401.14 Raw animal foods cooked using a non-continuous cooking process must be: 1) Subject to an initial heating process that is no longer than sixty minutes in duration; 2) Immediately after intial heating, cooled according to the time and temperature parameters in rule; 3) Held frozen or cold as required in rule; and 4) Cooked to heat the food to the required temperature as required in rule. Written procedures for cooking raw animal foods using a non-continuous cooking process must be preapproved by the regulatory authority. Written procedures must be maintained in the food establishment and available to the regulatory authority on request. The written procedures must contain information as required in rule.
-
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).
-
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.
-
Oregon Revised Statutes 624.041 Rules. The Department of Human Services shall make all rules necessary for the enforcement of ORS 624.010 to 624.121, including such rules concerning the construction and operation of restaurants, bed and breakfast facilities and temporary restaurants as are reasonably necessary to protect the public health of persons using these facilities. The rules shall provide for review of proposed plans for the construction or remodeling of facilities subject to licensing under this chapter.
Review of properly prepared plans and specifications by the Health Department is required prior to construction, remodeling, or conversion of a food service facility. Plans and specifications submitted for approval to the regulatory authority shall include but not limited to the following:
• intended menu;
• anticipated volume of food to be stored, prepared, and sold or served;
• proposed layout, mechanical schematics, construction materials and finish schedules;
• proposed equipment types, manufacturers, model numbers, locations, dimensions, performance capacities, and installation specifications;
• evidence that standard procedures that ensure compliance with the requirements of this Code are developed, and
• other information that may be required by the regulatory authority (Multnomah County Environmental Health).
-
PLAN REVIEW REQUIREMENTS Review of properly prepared plans and specifications by the Health Department is required prior to construction, remodeling, or conversion of a food service facilty. Plans must include, but are not limited to: 1) the menu; 2) anticipated volume of food to be stored, prepared, and sold or served; 3) the proposed layout, mechanical schematics, construction materials, and finish schedules; 4) the type and model of proposed equipment and facilities; and 5) standard operating procedures that ensure compliance with the code.
-
SECTION 3-603.11 A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information. A facility that serves or sells animal foods raw, partially cooked or without otherwise being processed to eliminate pathogens either in a ready-to-eat form or as an ingredient in another ready-to-eat food shall inform consumers of the significantly increased risk of foodborne illness. The advisory must include a disclosure and reminder and can be provided using brochures, deli case or menu advisories, label statements, table tents, placards or other effective written means. The disclosure shall include a description of the animal derived foods such as "oysters on the half shell (raw oysters)" , "raw-egg Caesar salad" and "hamburgers (can be cooked to order)" or identification of the food by asterisking them to a footnote that state that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: 1) Regarding the safety of these items, written information is available on request; 2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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SECTION 6-202.15 A pest management plan has not been developed or approved for unprotected outer openings, A food service establishment may have unprotected outer openings if a pest management plan has been approved by the local health authority prior to implementation and pests are not present in the facility.
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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:
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VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
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VIOLATION OF SECTION 3-403.11 Potentially hazardous food is improperly reheated for hot holding, specifically:
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VIOLATION OF SECTION 4-203.12 Ambient air or water temperature measuring devices are not easily readable or not accurately or properly scaled, specifically:
-
VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
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VIOLATION OF SECTION 5-203.11 Convenient handwashing lavatories are not provided or are not adequate in number, specifically:
-
VIOLATION OF SECTION 6-301.12 Hand towels or a hand drying device is not provided at the handwashing sink, 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”.
|
Oct 11, 2012
|
83 |
-
* SECTION 3-401.14 Raw animal foods cooked using a non-continuous cooking process must be: 1) Subject to an initial heating process that is no longer than sixty minutes in duration; 2) Immediately after intial heating, cooled according to the time and temperature parameters in rule; 3) Held frozen or cold as required in rule; and 4) Cooked to heat the food to the required temperature as required in rule. Written procedures for cooking raw animal foods using a non-continuous cooking process must be preapproved by the regulatory authority. Written procedures must be maintained in the food establishment and available to the regulatory authority on request. The written procedures must contain information as required in rule.
-
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). This is your SECOND re-inspection for the calendar year.
-
Oregon Revised Statutes 624.041 Rules. The Department of Human Services shall make all rules necessary for the enforcement of ORS 624.010 to 624.121, including such rules concerning the construction and operation of restaurants, bed and breakfast facilities and temporary restaurants as are reasonably necessary to protect the public health of persons using these facilities. The rules shall provide for review of proposed plans for the construction or remodeling of facilities subject to licensing under this chapter.
Review of properly prepared plans and specifications by the Health Department is required prior to construction, remodeling, or conversion of a food service facility. Plans and specifications submitted for approval to the regulatory authority shall include but not limited to the following:
• intended menu;
• anticipated volume of food to be stored, prepared, and sold or served;
• proposed layout, mechanical schematics, construction materials and finish schedules;
• proposed equipment types, manufacturers, model numbers, locations, dimensions, performance capacities, and installation specifications;
• evidence that standard procedures that ensure compliance with the requirements of this Code are developed, and
• other information that may be required by the regulatory authority (Multnomah County Environmental Health).
|
Oct 26, 2012
|
- |
|
No violation details available.
|
Nov 15, 2012
|
- |
-
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).
-
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.
-
SECTION 3-603.11 A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information. A facility that serves or sells animal foods raw, partially cooked or without otherwise being processed to eliminate pathogens either in a ready-to-eat form or as an ingredient in another ready-to-eat food shall inform consumers of the significantly increased risk of foodborne illness. The advisory must include a disclosure and reminder and can be provided using brochures, deli case or menu advisories, label statements, table tents, placards or other effective written means. The disclosure shall include a description of the animal derived foods such as "oysters on the half shell (raw oysters)" , "raw-egg Caesar salad" and "hamburgers (can be cooked to order)" or identification of the food by asterisking them to a footnote that state that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: 1) Regarding the safety of these items, written information is available on request; 2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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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 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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VIOLATION OF SECTION 4-703.11 Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, 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.
-
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”.
|
Feb 28, 2013
|
85 |
-
A re-inspection was performed on this date to recheck Priority and Priority Foundation violation(s) noted during an inspection. The results of the recheck are:
-
All priority and priority foundation violations have been corrected during inspection.
|
Mar 27, 2013
|
- |
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