Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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A covered receptacle is not provided in a restroom used by females, specifically
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A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
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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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Ambient air temperature measuring devices are not accurately or properly scaled, specifically:
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In-use dispensing utensils are not properly stored, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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RECHECK INSPECTION REQUIRED FOR REPEAT CRITICALS This establishment has been cited for the same critical violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-000(15), (51) and (54) and OAR Division 157 to determine whether specified corrections have been maintained. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030.
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Ready-to-eat food is not properly date-marked, specifically:
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Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
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Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
|
Apr 27, 2011
|
85 |
-
A handwashing facility is not accessible for employee use at all times, specifically:
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Cooked potentially hazardous food is improperly cooled, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
RECHECK INSPECTION REQUIRED FOR REPEAT CRITICALS This establishment has been cited for the same critical violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-000(15), (51) and (54) and OAR Division 157 to determine whether specified corrections have been maintained. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030.
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Ready-to-eat food is not properly date-marked, specifically:
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Soap is not provided at a handwashing lavatory, specifically:
|
May 13, 2011
|
- |
|
No violation details available.
|
May 17, 2011
|
- |
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Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
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In-use dispensing utensils are not properly stored, specifically:
-
The plumbing system is not maintained in good repair, specifically:
|
Sep 20, 2011
|
94 |
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, 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.
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Food employees do not use the proper cleaning procedure for washing their hands, specifically:
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Ice used as a medium for cooling food or equipment is used as a food, specifically:
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Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
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The plumbing system is not maintained in good repair, specifically:
|
Jan 6, 2012
|
85 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Jan 10, 2012
|
- |
-
A handwashing facility is not accessible for employee use at all times, 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.
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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:
|
Aug 1, 2012
|
95 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Aug 15, 2012
|
- |
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No violation details available.
|
Dec 12, 2012
|
- |
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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 2-102.11(C)(2,3,17) The person in charge has not demonstrated knowledge of foodborne illness disease prevention relating to employee illness, 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 3-501.18(A) Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
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VIOLATION OF SECTION 6-301.12 Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
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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.
|
Mar 7, 2013
|
84 |
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