Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food-contact surfaces are not clean, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
-
The plumbing system is not maintained in good repair, specifically:
|
Aug 19, 2011
|
94 |
-
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.
-
Food-contact surfaces are not clean, specifically:
-
RECHECK INSPECTION REQUIRED FOR REPEAT CRITICALS This establishment has been cited for the same critical violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-000(15), (51) and (54) and OAR Division 157 to determine whether specified corrections have been maintained. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030.
-
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.
|
Feb 17, 2012
|
88 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Mar 8, 2012
|
- |
-
Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Aug 23, 2012
|
98 |
-
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.
-
VIOLATION OF SECTION 4-601.11(A) Food-contact surfaces are not clean, specifically:
|
Feb 14, 2013
|
97 |
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