Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Food-contact surfaces are not clean, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Sep 21, 2011
|
90 |
-
Food employees do not use the proper cleaning procedure for washing their hands, specifically:
|
Mar 20, 2012
|
95 |
-
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 2-401.11 Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
VIOLATION OF SECTION 5-402.11 A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment or utensils are placed, specifically:
|
Sep 25, 2012
|
92 |
-
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 3-501.14 Cooked potentially hazardous food is improperly cooled, specifically:
-
VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Feb 28, 2013
|
90 |
-
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.
-
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). This is your FIRST re-inspection for the calendar year.
|
Mar 15, 2013
|
- |
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