Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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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.
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Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
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Food-contact surfaces of cooking equipment and utensils are not kept free of encrusted grease deposits and other soil, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
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Warewashing equipment are not cleaned at an appropriate frequency, specifically:
|
Jul 5, 2011
|
87 |
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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.
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Food-contact surfaces are not clean, specifically:
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Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
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Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
|
Jan 24, 2012
|
94 |
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Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
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Physical facilities are not maintained in good repair, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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Ready-to-eat food is not properly date-marked, specifically:
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Wiping cloths are not properly used or stored, specifically:
|
Aug 21, 2012
|
87 |
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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.
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VIOLATION OF SECTION 2-301.14 Food employees are not washing their hands as often as necessary, specifically:
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VIOLATION OF SECTION 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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VIOLATION OF SECTION 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
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VIOLATION OF SECTION 3-501.18(A) Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
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VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
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VIOLATION OF SECTION 4-602.11(A)(C) Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
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VIOLATION OF SECTION 5-202.13 An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
|
Jan 17, 2013
|
72 |
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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:
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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.
|
Feb 12, 2013
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