Elmers Gresham, 1590 E Burnside, Gresham, OR - Restaurant inspection findings and violations

Business Info

Restaurant: Elmers Gresham
Address: 1590 E Burnside, Gresham, OR
Total inspections: 4
Last inspection: Jan 30, 2013

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Inspection findings	Inspection Date	Inspection Score (the higher the better)
A handwashing facility is not accessible for employee use at all times, specifically: Food-contact surfaces are not clean, specifically: Intake or exhaust air ducts are not maintained properly, or outside venting creates a hazard or nuisance, specifically: Nonfood-contact surfaces are not kept clean, specifically: The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically: Wiping cloths are not properly used or stored, specifically:	Oct 21, 2011	87
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: Raw or ready-to eat food is not properly protected from cross contamination, specifically: Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically: Wiping cloths are not properly used or stored, specifically:	May 18, 2012	88
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. 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). SECTION 3-302.11 Frozen commercially packaged raw animal foods that have been opened must be separated during storage, preparation, holding, and display from frozen, commercially processed and packaged, ready-to-eat food. 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 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, 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 4-301.14 Ventilation hood systems and devices are not sufficient in number and capacity to prevent grease or condensation, specifically: VIOLATION OF SECTION 4-601.11(A) Food-contact surfaces are not clean, specifically: 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:	Jan 16, 2013	92
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.	Jan 30, 2013	-

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Name	Address	Distance
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