Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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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.
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The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Jul 28, 2011
|
93 |
-
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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An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
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Food employees do not minimize contact with exposed foods, specifically:
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Food employees do not use the proper cleaning procedure for washing their hands, specifically:
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Physical facilities are not maintained in good repair, specifically:
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Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
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The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
|
Jan 24, 2012
|
82 |
-
The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
|
Feb 8, 2012
|
- |
-
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.
-
The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
|
Feb 23, 2012
|
- |
-
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.
-
The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
|
Mar 9, 2012
|
- |
-
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.
-
The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
|
Mar 27, 2012
|
- |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Apr 11, 2012
|
- |
-
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:
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Pasteurized eggs or egg products are not substituted for raw shell eggs in foods that are not cooked, specifically:
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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.
-
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
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The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
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Unauthorized personnel are on the premises, specifically:
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Ventilation hood systems and devices are not sufficient in number and capacity to prevent grease or condensation, specifically:
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Wiping cloths are not properly used or stored, specifically:
|
Aug 27, 2012
|
74 |
-
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.
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HOUSE FLY CONTROL STEPS:
1. Clean all floors thoroughly of food and soil everywhere throughout facility. Clean soiled equipment, too.
2. Store foods in sealed containers or in refrigerators.
3. Move trash and dumpsters away from doors to kitchen and other entries into facility. Provide tight fitting lids for trash containers.
4. Screen all openings to restaurant. Keep unscreened windows and doors closed. Another option to screening of openings is the use of air curtains.
5. Obtain kitchen approved fly traps and install in a manner that will not contaminate food.
SMALL FLY CONTROL STEPS:
In order to eliminate small flies in a restaurant, you must eliminate the source of them. Killing adult flies will not eliminate the problem.
1. Clean all floors very thoroughly removing all food matter which includes very small bits of food and liquids. Food must be cleaned up from everywhere throughout facility including behind, around, and under equipment. Very small amount of food can propagate an infestation. Food and soil in cracks, between tiles, under loose tiles, in gaps of floor/wall covings, around equipment legs, etc. can be a source of flies. An old lemon or potato, etc. kicked under equipment or counters can be a source of flies.
2. Completely clean out all drains. Sink drains, floor drains, floor sinks, dishwashing connections, insides of dishwasher scrapper units, etc. must be thoroughly scrubbed clean with a brush deep down inside the drain. The biofilm that coats the insides of the drains must be removed physically with a brush down inside of the pipe. A heavy duty drain cleaner that is approved for your pipes must be used to clean the drain afterwards. (DO NOT USE bleach or ammonia – these products will not work).
3. Retile any loose floor tiles and re-grout to eliminate water/food harborage areas. Do the same with wall/floor coving baseboards. This step is critical for some small flies.
4. Remove trash daily. Physically scrub out all trash containers with soap and water.
5. Prevent flies from accessing food. Put all food in completely sealed containers. Store emptied soda, beer, liquor and syrup bottles in a separate sealed room or outside. Use up fruits and vegetables quickly, or store them under refrigeration.
6. Water catch basins of all indoor plants, and refrigeration evaporator trays must be cleaned. Inspect these areas, and plant soil for signs of flies and maggots.
7. Eliminate wet towels, sponges, mop heads and other moisture rich areas to prevent maggots/fly attraction. THIS IS A CRITICAL STEP. Store wiping cloths and mops in tied off plastic bags or sealed buckets at night (or dry completely after using.). Change sanitizing solution, mop water, and towels daily.
8. Remove any standing water. Fix any water leaks.
9. Some types of small flies can be vacuumed up. Use a shop vacuum to capture flies each night from surfaces, and store vacuum in an area outside of facility.
10. Only after all of the above steps are performed, use kitchen approved fly traps. Sticky traps such as gold sticks, and others that use pheromones to attract flies and can be used to monitor a problem. They will not eliminate the infestation but can help determine problem areas and help to remove some flies. Steps above must be completed to eliminate flies first. Install all traps in a manner that prevents food contamination.
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This facility has exceeded 2 re-inspections in a calendar year. Multnomah County Environmental Health will charge $285.00 per re-inspection for each additional re-inspection (Multnomah County Code). This is your SIXTH re-inspection for the calendar year.
You are required to pay the $285.00 charge within 30 days of today's date or a late fee of $60.00 will be assessed to your account.
Make Checks Payable to:
Multnomah County Environmental Health
847 NE 19th Avenue, Suite 350
Portland, OR 97232
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VIOLATION OF SECTION 6-501.111(C) The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
|
Sep 11, 2012
|
- |
-
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:
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All priority and priority foundation violations have been corrected during inspection.
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This facility has exceeded 2 re-inspections in a calendar year. Multnomah County Environmental Health will charge $285.00 per re-inspection for each additional re-inspection (Multnomah County Code). This is your SIXTH re-inspection for the calendar year.
You are required to pay the $285.00 charge within 30 days of today's date or a late fee of $60.00 will be assessed to your account.
Make Checks Payable to:
Multnomah County Environmental Health
847 NE 19th Avenue, Suite 350
Portland, OR 97232
|
Sep 28, 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.
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FOOD HANDLER ORDINANCE Multnomah County Code 8.30 states:
* No owner of a public eating-place shall continue to employ a food handler after thirty (30) days from the date of hire without the food handler having a valid food handler’s certificate.
* No person shall perform work without having procured a food handler’s certificate within the first thirty (30) days of employment.
* All employers shall post food handler certificate or a photocopy of any certificate provided they have seen the original certificate in one central location for review by the health department.
* Violation of any provision of this chapter not otherwise provided for is punishable upon conviction by a fine of not more than $500.00 or by imprisonment not exceeding six months, or both.
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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).
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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.
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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 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 4-203.12 Ambient air or water temperature measuring devices are not easily readable or not accurately or properly scaled, specifically:
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VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
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VIOLATION OF SECTION 5-202.13 An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
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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 26, 2013
|
92 |
-
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). This is your FIRST re-inspection for the calendar year.
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VIOLATION OF SECTION 5-202.13 An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
|
Mar 15, 2013
|
- |
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