Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, specifically:
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Food temperature measuring devices are not accurately or properly scaled, specifically:
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Lights are not properly shielded, 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:
|
Oct 28, 2011
|
97 |
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A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
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Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, specifically:
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Food temperature measuring devices are not accurately or properly scaled, specifically:
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Lights are not properly shielded, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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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.
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The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
-
The plumbing system is not maintained in good repair, specifically:
|
May 2, 2012
|
83 |
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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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Floors or floor coverings are not designed, constructed or installed so they are smooth or easily cleanable, 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:
-
The person in charge did not comply with demonstration of knowledge, specifically:
|
Aug 16, 2012
|
90 |
-
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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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).
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VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Sep 7, 2012
|
- |
-
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.
|
Sep 21, 2012
|
- |
-
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).
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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.
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SECTION 3-201.16 Wild harvested mushroom buyer specification records do not contain required information or are not properly maintained, or required notice is not provided. Writtten buyer specifications for wild mushrooms shall be maintained on file for 90 days from the date of sale or service and contain the following information: 1) Identification by scientific name and common name of the mushroom species; 2) Identification in the fresh state; 3) The name and contact information of the person who identified the mushroom and the mushroom seller; and 4) A statement as to the qualifications and training of the identifier, specific to mushroom identification. A food establishment that sells, uses or serves wild harvested mushrooms shall ensure the mushrooms are conspicuously identified by a label, placard or menu notation that states: 1) The common and usual name of the mushroom; and 2) The statement "Wild Mushrooms: not an inspected product".
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SECTION 3-603.11 A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information. A facility that serves or sells animal foods raw, partially cooked or without otherwise being processed to eliminate pathogens either in a ready-to-eat form or as an ingredient in another ready-to-eat food shall inform consumers of the significantly increased risk of foodborne illness. The advisory must include a disclosure and reminder and can be provided using brochures, deli case or menu advisories, label statements, table tents, placards or other effective written means. The disclosure shall include a description of the animal derived foods such as "oysters on the half shell (raw oysters)" , "raw-egg Caesar salad" and "hamburgers (can be cooked to order)" or identification of the food by asterisking them to a footnote that state that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: 1) Regarding the safety of these items, written information is available on request; 2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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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.
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VIOLATION OF SECTION 3-202.12 Unapproved or improper amounts of food additives are used, specifically:
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VIOLATION OF SECTION 4-301.11 Equipment for maintaining hot and cold holding temperatures, and cooling and heating food is not sufficient in number or capacity, specifically:
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VIOLATION OF SECTION 5-202.11(A) The plumbing system is not designed, constructed or installed according to law, specifically:
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VIOLATION OF SECTION 5-501.113 Receptacles for refuse, recyclables and returnables are not kept covered when required, specifically:
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VIOLATION OF SECTION 6-201.18 Stud, joists, and rafters are exposed, specifically:
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VIOLATION OF SECTION 6-202.14 Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
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Your restaurant has received a score of 70 or more and will be posted with a notice stating that the restaurant has “Complied with the Acceptable Sanitation Standards”.
|
Mar 5, 2013
|
87 |
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VIOLATION OF SECTION 4-301.11 Equipment for maintaining hot and cold holding temperatures, and cooling and heating food is not sufficient in number or capacity, specifically:
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VIOLATION OF SECTION 5-202.11(A) The plumbing system is not designed, constructed or installed according to law, specifically:
|
Mar 27, 2013
|
- |
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