Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
-
Ready-to-eat food is not properly date-marked, 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:
-
Wiping cloths are not properly used or stored, specifically:
|
Apr 15, 2011
|
91 |
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Sep 1, 2011
|
99 |
-
Food employees are not washing their hands twice after contacting bodily fluids or are not washing at appropriate sinks, specifically:
-
Ready-to-eat food is not properly date-marked, specifically:
|
Feb 10, 2012
|
90 |
-
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.
-
An air gap or approved backflow prevention device is not installed, specifically:
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Food is unsafe, adulterated or not honestly presented, specifically:
|
Aug 10, 2012
|
85 |
-
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:
-
All priority and priority foundation violations have been corrected during inspection.
|
Oct 3, 2012
|
- |
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