Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Apr 13, 2011
|
- |
-
A variance has not been obtained as required, specifically:
-
Dressing rooms, areas or lockers are not provided for employees, specifically:
-
Floor-mounted or table-mounted equipment is not properly elevated or sealed to allow for cleaning, specifically:
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Poisonous or toxic materials are not properly separated to prevent contamination, 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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Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
Ventilation hood systems and devices are not sufficient in number and capacity to prevent grease or condensation, specifically:
|
Sep 27, 2011
|
90 |
-
A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, 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.
-
The water supply is not of sufficient capacity or does not provide adequate hot water, specifically:
|
Mar 14, 2012
|
93 |
-
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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PLAN REVIEW REQUIREMENTS Review of properly prepared plans and specifications by the Health Department is required prior to construction, remodeling, or conversion of a food service facilty. Plans must include, but are not limited to: 1) the menu; 2) anticipated volume of food to be stored, prepared, and sold or served; 3) the proposed layout, mechanical schematics, construction materials, and finish schedules; 4) the type and model of proposed equipment and facilities; and 5) standard operating procedures that ensure compliance with the code.
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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 3-304.14 Wiping cloths are not properly used or stored, specifically:
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VIOLATION OF SECTION 4-703.11 Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
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VIOLATION OF SECTION 5-202.12(A) A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
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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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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”.
|
Sep 28, 2012
|
89 |
-
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:
-
All priority and priority foundation violations have been corrected during inspection.
|
Oct 17, 2012
|
- |
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