Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
-
Food is not stored to prevent contamination, specifically:
-
Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
-
Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
|
Apr 5, 2011
|
94 |
-
Cooked potentially hazardous food is improperly cooled, specifically:
-
Food employees do not minimize contact with exposed foods, specifically:
-
Food is unsafe, adulterated or not honestly presented, specifically:
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
-
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.
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
Soap is not provided at a handwashing lavatory, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Nov 9, 2011
|
77 |
-
Food employees do not use the proper cleaning procedure for washing their hands, specifically:
-
Food is unsafe, adulterated or not honestly presented, specifically:
-
In-use dispensing utensils are not properly stored, specifically:
-
Nonfood-contact surfaces are not kept clean, specifically:
-
Nonfood-contact surfaces subject to splash or spillage are not properly constructed, 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.
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
|
May 8, 2012
|
73 |
-
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.
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
|
May 22, 2012
|
- |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
May 31, 2012
|
- |
-
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 3-203.12 Shellfish tags are not attached to the receiving container or are improperly maintained, specifically:
-
VIOLATION OF SECTION 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
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VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
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VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
-
VIOLATION OF SECTION 4-601.11(A) Food-contact surfaces are not clean, specifically:
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VIOLATION OF SECTION 6-301.12 Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
|
Dec 5, 2012
|
81 |
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