House of Ramen, 223 SW Columbia, Portland, OR - Restaurant inspection findings and violations

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Business Info

Restaurant: House of Ramen
Address: 223 SW Columbia, Portland, OR
Total inspections: 4
Last inspection: Feb 13, 2013
Score
(the higher the better)
92
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • 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.
  • CRITICAL ITEMS CORRECTED  All critical violations have been corrected.
  • Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
  • Food employees are not washing their hands as often as necessary, specifically:
  • Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
  • The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
Oct 25, 2011 85
  • 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.
  • CRITICAL ITEMS CORRECTED  All critical violations have been corrected.
  • Poisonous or toxic materials are not properly separated or located, specifically:
  • The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
  • Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
Mar 28, 2012 89
  • VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Sep 20, 2012 100
  • 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.
  • All priority and priority foundation violations have been corrected during inspection.
  • 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.
  • VIOLATION OF SECTION 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
  • VIOLATION OF SECTION 4-501.114(C) The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
  • Your restaurant has received a score of 70 or more and will be posted with a notice stating that the restaurant has “Complied with the Acceptable Sanitation Standards”.
Feb 13, 2013 92

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