Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
May 17, 2011
|
100 |
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
-
Ready-to-eat food is not properly date-marked, specifically:
-
Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
-
Toilet tissue is not provided at each toilet, specifically:
|
Nov 30, 2011
|
91 |
-
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-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, 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:
|
Jun 28, 2012
|
91 |
-
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.
|
Sep 7, 2012
|
- |
-
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”.
|
Dec 13, 2012
|
100 |
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