Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cleaned equipment, utensils, linens and single service articles are stored in a prohibited location, specifically:
-
Food packaged in the establishment or bulk foods are not properly labeled, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
Ready-to-eat food is not properly date-marked, specifically:
-
Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
|
Jun 2, 2011
|
88 |
-
Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
-
Poisonous or toxic materials are improperly used or applied, specifically:
|
Jan 6, 2012
|
94 |
-
Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
|
Jul 31, 2012
|
99 |
-
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 3-501.14 Cooked potentially hazardous food is improperly cooled, specifically:
-
VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
-
VIOLATION OF SECTION 5-205.11 A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
-
Violations create a serious or imminent danger to public health. These violations require your immediate attention so that they are corrected, or a safe alternative procedure issued. During this inspection, you corrected all *PRIORITY AND PRIORITY FOUNDATION* violations that were observed, thereby protecting your customers and avoiding possible closure proceedings of your restaurant.
|
Jan 16, 2013
|
92 |
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