Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cooked potentially hazardous food is improperly cooled, specifically:
-
Food employees do not use the proper cleaning procedure for washing their hands, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
May 12, 2011
|
89 |
-
Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
-
Lights are not properly shielded, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
|
Nov 30, 2011
|
92 |
-
Lights are not properly shielded, specifically:
-
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.
|
May 15, 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.
-
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.
-
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
|
Dec 27, 2012
|
100 |
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