Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
A handwashing facility is not accessible for employee use at all times, specifically:
-
Food-contact surfaces of equipment and utensils are not sanitized after cleaning, specifically:
|
Jul 21, 2011
|
92 |
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
-
Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
|
Jan 11, 2012
|
98 |
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
-
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.
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
|
Aug 16, 2012
|
91 |
-
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.
-
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).
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
-
VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Feb 27, 2013
|
95 |
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