Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
|
Jul 28, 2011
|
96 |
No violation details available.
|
Aug 16, 2011
|
- |
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Jan 24, 2012
|
95 |
No violation details available.
|
Feb 15, 2012
|
- |
-
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
|
Aug 13, 2012
|
96 |
-
* SECTION 2-201.12 The person in charge did not properly exclude or restrict a food employee. Employees with undiagnosed vomiting or diarrhea must be excluded from the food establishment until they are free of symptoms for at least 24 hours.
-
New Food Sanitation Rules are in effect as of September 4, 2012. Non-compliance with these new rules will not be considered a violation until after July 1, 2013. After that date, priority items will be a 5 point violation and priority foundation items will be a 3 point violation.
-
SECTION 2-103.11 Employees are not properly trained in food allergy awareness. Employees shall be properly trained in food allergy awareness as it relates to their assigned duties.
-
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.
|
Feb 11, 2013
|
100 |
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