Le Bouchon, 517 NW 14th Ave, Portland,
OR - Restaurant inspection findings and violations
- Oregon small cities
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- Oregon
- Multnomah County, OR Restaurants
Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
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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Chemical sanitizers are not approved, 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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Poisonous or toxic materials are not properly separated or located, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
Restricted use pesticides are not approved, specifically:
|
Dec 16, 2011
|
86 |
-
Ready-to-eat food is not properly date-marked, specifically:
|
Jun 7, 2012
|
95 |
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* SECTION 2-201.12 The person in charge did not properly exclude or restrict a food employee. Employees with undiagnosed vomiting or diarrhea must be excluded from the food establishment until they are free of symptoms for at least 24 hours.
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SECTION 2-103.11 Employees are not properly trained in food allergy awareness. Employees shall be properly trained in food allergy awareness as it relates to their assigned duties.
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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 3-501.16 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.
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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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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”.
|
Feb 16, 2013
|
100 |
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Restaurants in neighborhood
Name |
Address |
Distance |
| Hawaiian Time |
505 NW 14th Ave, Portland |
0.01 miles |
| Verde Cocina |
524 NW 14th Ave, Portland |
0.02 miles |
| Touche |
1425 NW Glisan, Portland |
0.02 miles |
| Brix Tavern |
1338 NW Hoyt, Portland |
0.04 miles |
| Mio Sushi Pearl |
1317 NW Hoyt St, Portland |
0.05 miles |
| Barista |
539 NW 13th Ave, Portland |
0.06 miles |
| Andina Restaurant and Bar |
1314 NW Glisan St, Portland |
0.06 miles |
| Mellow Mushroom Restaurant |
1411 NW Flanders, Portland |
0.06 miles |
| Paragon Restaurant |
1309 NW Hoyt St, Portland |
0.06 miles |
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