Hawaiian Time, 505 NW 14th Ave, Portland, OR - Restaurant inspection findings and violations

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Business Info

Restaurant: Hawaiian Time
Address: 505 NW 14th Ave, Portland, OR
Total inspections: 4
Last inspection: Jan 29, 2013
Score
(the higher the better)
100
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • In-use dispensing utensils are not properly stored, specifically:
  • Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Jul 18, 2011 98
  • Food-contact surfaces are not clean, specifically:
  • Potentially hazardous food is improperly thawed, 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.
  • Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
  • The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
Mar 27, 2012 92
  • Potentially hazardous food is improperly thawed, 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.
Jul 10, 2012 96
  • * SECTION 2-201.12 The person in charge did not properly exclude or restrict a food employee. Employees with undiagnosed vomiting or diarrhea must be excluded from the food establishment until they are free of symptoms for at least 24 hours.
  • New Food Sanitation Rules are in effect as of September 4, 2012. Non-compliance with these new rules will not be considered a violation until after July 1, 2013. After that date, priority items will be a 5 point violation and priority foundation items will be a 3 point violation.
  • SECTION 2-103.11 Employees are not properly trained in food allergy awareness. Employees shall be properly trained in food allergy awareness as it relates to their assigned duties.
  • SECTION 3-302.11 Frozen commercially packaged raw animal foods that have been opened must be separated during storage, preparation, holding, and display from frozen, commercially processed and packaged, ready-to-eat food.
  • SECTION 3-501.16 Cut tomatoes and cut leafy greens are now considered potentially hazardous foods and must be maintained under temperature control at 41°F or below or 135°F or above, unless time as a public health control is utilized.
  • 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.
Jan 29, 2013 100

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  1. Oregon small cities
  2. Oregon smaller cities
  3. Oregon
  4. Multnomah County, OR Restaurants