Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Incorrect methods are used to cool potentially hazardous foods, specifically:
|
Oct 26, 2011
|
92 |
-
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.
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
-
Food employees are not washing their hands in an approved handwashing lavatory, specifically:
-
Food is stored in prohibited areas, specifically:
-
Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
-
In-use dispensing utensils are not properly stored, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
-
Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
|
Apr 19, 2012
|
83 |
-
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.
-
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.
-
VIOLATION OF SECTION 3-305.12 Food is stored in prohibited areas, 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 10, 2012
|
100 |
-
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.
-
All priority and priority foundation violations have been corrected during inspection.
-
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.
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
-
VIOLATION OF SECTION 3-305.12 Food is stored in prohibited areas, specifically:
-
VIOLATION OF SECTION 3-402.12 Freezing temperatures are not recorded or records are not maintained or provided as required for raw, raw-marinated, partially cooked or marinated-partially cooked fish served or sold in a ready-to-eat form, specifically:
-
VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, 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”.
|
Feb 27, 2013
|
97 |
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