Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
-
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.
-
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
|
Apr 7, 2011
|
96 |
No violation details available.
|
Apr 28, 2011
|
- |
-
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
-
The wash compartment of the sink or mechanical dishwasher does not contain a wash solution with a cleaning agent, specifically:
|
Sep 16, 2011
|
90 |
-
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 of equipment and utensils are not properly sanitized after cleaning, specifically:
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
|
Jan 19, 2012
|
92 |
No violation details available.
|
Jun 6, 2012
|
- |
No violation noted during this evaluation.
|
Dec 10, 2012
|
100 |
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