Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cooked potentially hazardous food is improperly cooled, specifically:
-
Nonfood-contact surfaces are not kept clean, specifically:
-
Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
|
Jun 23, 2011
|
92 |
-
A handwashing facility is not accessible for employee use at all times, 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.
-
Cooked potentially hazardous food is improperly cooled, specifically:
-
Food is not stored to prevent contamination, specifically:
-
Nonfood-contact surfaces are not kept clean, specifically:
-
Ready-to-eat food is not properly date-marked, specifically:
|
Dec 8, 2011
|
83 |
-
Food is not stored to prevent contamination, specifically:
-
Nonfood-contact surfaces are not kept clean, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, 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.
-
Ready-to-eat food is not properly date-marked, specifically:
|
Jun 12, 2012
|
84 |
-
All priority and priority foundation violations have been corrected during inspection.
-
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 3-501.17 Ready-to-eat food is not properly date-marked, 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:
-
VIOLATION OF SECTION 5-202.12(A) A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
|
Dec 23, 2012
|
89 |
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