Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
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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.
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Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
RECHECK INSPECTION REQUIRED FOR REPEAT CRITICALS This establishment has been cited for the same critical violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-000(15), (51) and (54) and OAR Division 157 to determine whether specified corrections have been maintained. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030.
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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.
|
Apr 28, 2011
|
76 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
May 12, 2011
|
- |
-
Clean utensils and single-service items are not handled, displayed or dispensed in a manner to prevent contamination, specifically:
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Food is stored in prohibited areas, specifically:
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Wiping cloths are not properly used or stored, specifically:
-
Working containers of food removed from their original packages are not identified, specifically:
|
Nov 23, 2011
|
95 |
-
Clean utensils and single-service items are not handled, displayed or dispensed in a manner to prevent contamination, specifically:
|
Feb 1, 2012
|
99 |
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Aug 9, 2012
|
95 |
-
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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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
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VIOLATION OF SECTION 3-501.14 Cooked potentially hazardous food is improperly cooled, 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.
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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”.
|
Feb 15, 2013
|
95 |
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