Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
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Lights are not properly shielded, 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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Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
|
Aug 3, 2011
|
85 |
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A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
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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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A variance has not been obtained as required, specifically:
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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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Convenient handwashing lavatories are not provided or are not adequate in number, specifically:
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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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Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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Food is not stored to prevent contamination, 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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Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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Soap is not provided at a handwashing lavatory, 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:
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Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
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Wiping cloths are not properly used or stored, specifically:
|
Jul 17, 2012
|
70 |
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CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Jul 20, 2012
|
- |
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FOOD HANDLER ORDINANCE Multnomah County Code 8.30 states:
* No owner of a public eating-place shall continue to employ a food handler after thirty (30) days from the date of hire without the food handler having a valid food handler’s certificate.
* No person shall perform work without having procured a food handler’s certificate within the first thirty (30) days of employment.
* All employers shall post food handler certificate or a photocopy of any certificate provided they have seen the original certificate in one central location for review by the health department.
* Violation of any provision of this chapter not otherwise provided for is punishable upon conviction by a fine of not more than $500.00 or by imprisonment not exceeding six months, or both.
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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 3-603.11 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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VIOLATION OF SECTION 2-401.11 Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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Violations create a serious or imminent danger to public health. These violations require your immediate attention so that they are corrected, or a safe alternative procedure issued. During this inspection, you corrected all *PRIORITY AND PRIORITY FOUNDATION* violations that were observed, thereby protecting your customers and avoiding possible closure proceedings of your restaurant.
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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”.
|
Jan 17, 2013
|
97 |
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