Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Jul 15, 2011
|
100 |
-
Ready-to-eat food is not properly date-marked, specifically:
|
Jan 12, 2012
|
95 |
-
A handwashing facility is not accessible for employee use at all times, specifically:
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
|
Jul 24, 2012
|
90 |
-
VIOLATION OF SECTION 2-301.15 Food employees are not washing their hands in an approved handwashing sink, specifically:
-
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:
-
VIOLATION OF SECTION 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
-
VIOLATION OF SECTION 5-205.11 A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, 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.
|
Jan 31, 2013
|
91 |
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