Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food-contact surfaces are not clean, specifically:
-
Food-contact surfaces of equipment and utensils are not sanitized after cleaning, specifically:
-
Lights are not properly shielded, specifically:
-
Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, 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:
|
Aug 24, 2011
|
87 |
-
Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
-
Food-contact surfaces of equipment and utensils are not sanitized after cleaning, specifically:
-
Lights are not properly shielded, 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:
-
The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
|
Mar 29, 2012
|
92 |
-
SECTION 4-302.12 Food temperature measuring devices shall be provided and readily accessible for use. If thin foods such as meat patties and fish filets are cooked, a temperature measuring device that is designed to measure the temperature of thin masses shall be provided and accessible.
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, 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 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, 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:
|
Dec 19, 2012
|
100 |
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