Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
-
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 calibrated, or are not in good repair or accurate, specifically:
|
May 25, 2011
|
92 |
-
Food is not stored to prevent contamination, specifically:
-
Lights are not properly shielded, specifically:
-
Sponges are used in contact with cleaned and sanitized food-contact surfaces, specifically:
-
Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
-
Walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
|
Oct 19, 2011
|
93 |
-
Food is not stored to prevent contamination, specifically:
-
Lights are not properly shielded, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
-
Walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
|
Apr 24, 2012
|
92 |
-
VIOLATION OF SECTION 2-401.11 Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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VIOLATION OF SECTION 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
-
VIOLATION OF SECTION 6-201.13 The floor and wall junctures are not coved, closed or sealed, or graded drains are not provided where floors are cleaned by water flush methods, specifically:
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VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
-
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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VIOLATION OF SECTION 6-302.11 Toilet tissue is not provided at each toilet, specifically:
-
VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, 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.
|
Jan 4, 2013
|
86 |
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