Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
A handwashing facility is not accessible for employee use at all times, specifically:
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
-
In-use dispensing utensils are not properly stored, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Sep 11, 2011
|
90 |
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
In-use dispensing utensils are not properly stored, specifically:
-
Soap is not provided at a handwashing lavatory, specifically:
-
Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Apr 11, 2012
|
92 |
-
VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
|
Oct 19, 2012
|
100 |
-
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 6-301.11 Soap is not provided at a handwashing sink, specifically:
|
Mar 27, 2013
|
97 |
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