Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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Cooked potentially hazardous food is improperly cooled, specifically:
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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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Ready-to-eat food is not properly date-marked, specifically:
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The floor and wall junctures are not coved, closed or sealed, or graded drains are not provided where floors are cleaned by water flush methods, specifically:
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The outdoor storage area for refuse, recyclables and returnables is not properly constructed, specifically:
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Walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
|
Apr 14, 2011
|
84 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
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Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
|
Apr 28, 2011
|
- |
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A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
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The floor and wall junctures are not coved, closed or sealed, or graded drains are not provided where floors are cleaned by water flush methods, specifically:
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The outdoor storage area for refuse, recyclables and returnables is not properly constructed, specifically:
-
Walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
|
Aug 19, 2011
|
93 |
-
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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Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
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Nonfood-contact surfaces are not kept clean, specifically:
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Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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The floor and wall junctures are not coved, closed or sealed, or graded drains are not provided where floors are cleaned by water flush methods, specifically:
-
The outdoor storage area for refuse, recyclables and returnables is not properly constructed, specifically:
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The water supply is not of sufficient capacity or does not provide adequate hot water, specifically:
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Walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
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Wiping cloths are not properly used or stored, specifically:
|
Feb 24, 2012
|
84 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
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Food from unapproved sources or prepared in a private home is used in the establishment, specifically:
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Raw or ready-to eat food is not properly protected from cross contamination, specifically:
|
Mar 8, 2012
|
- |
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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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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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POTENTIAL VIOLATION OF CITY OF PORTLAND ORDINANCE NO. 161573 or 161061
Polystyrene foam (PSF) food containers used for serving prepared food, specifically:
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This facility marginally complies. If a score of less than 70 is received at the next semi-annual inspection, a “Failed to Comply with the Acceptable Sanitation Standards” notice will be posted.
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VIOLATION OF SECTION 2-102.11(A)(B)(C)(1,4-16) The person in charge has not demonstrated knowledge of foodborne illness disease prevention, application of HACCP principles or the requirements of this code, specifically:
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VIOLATION OF SECTION 2-301.12 Food employees do not use the proper cleaning procedure for washing their hands, specifically:
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VIOLATION OF SECTION 3-403.11 Potentially hazardous food is improperly reheated for hot holding, specifically:
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VIOLATION OF SECTION 4-204.117 An audible or visual device to indicate that chemical sanitizer needs to be added is not provided on the warewashing machine, specifically:
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VIOLATION OF SECTION 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, 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 6-301.12 Hand towels or a hand drying device is not provided at the handwashing sink, 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”.
|
Oct 19, 2012
|
73 |
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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:
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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 6-301.12 Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
|
Jan 9, 2013
|
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