Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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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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In-use dispensing utensils are not properly stored, specifically:
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Nonfood-contact surfaces are not kept clean, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, 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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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.
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Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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Ready-to-eat food is not properly date-marked, specifically:
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Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
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Wiping cloths are not properly used or stored, specifically:
|
Aug 30, 2011
|
81 |
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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.
|
Sep 6, 2011
|
- |
|
No violation details available.
|
Sep 19, 2011
|
- |
-
Food is in contact with surfaces of equipment and utensils that are not properly cleaned and sanitized, specifically:
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Nonfood-contact surfaces are not kept clean, specifically:
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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.
-
Ready-to-eat food is not properly date-marked, specifically:
-
Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
|
Feb 27, 2012
|
80 |
|
No violation details available.
|
Mar 8, 2012
|
- |
|
No violation details available.
|
Mar 22, 2012
|
- |
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VIOLATION OF SECTION 2-301.14 Food employees are not washing their hands as often as necessary, 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 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
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VIOLATION OF SECTION 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
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VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
|
Sep 10, 2012
|
95 |
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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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VIOLATION OF SECTION 2-401.11 Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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VIOLATION OF SECTION 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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VIOLATION OF SECTION 3-304.13 Linens and napkins are used in direct contact with food, specifically:
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VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
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VIOLATION OF SECTION 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
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VIOLATION OF SECTION 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
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VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
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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:
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VIOLATION OF SECTION 6-202.13 Insect control devices used to electrocute insects are not designed, installed or located properly, specifically:
|
Feb 13, 2013
|
89 |
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