Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
-
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
|
May 26, 2011
|
95 |
-
Nonfood-contact surfaces are not kept clean, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Dec 6, 2011
|
94 |
-
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.
-
Nonfood-contact surfaces are not kept clean, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
|
Jun 6, 2012
|
94 |
-
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.
-
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 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
VIOLATION OF SECTION 4-601.11(B)(C) Food-contact surfaces of cooking equipment and pans are not kept free of encrusted grease deposits and other soil, or nonfood-contact surfaces are not kept clean, specifically:
|
Dec 18, 2012
|
90 |
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