Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
-
In-use dispensing utensils are not properly stored, specifically:
-
Incorrect methods are used to cool potentially hazardous foods, specifically:
-
Nonfood-contact surfaces are not kept clean, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Jul 28, 2011
|
93 |
-
First aid supplies are not properly labeled or stored, specifically:
-
In-use dispensing utensils are not properly stored, specifically:
-
Nonfood-contact surfaces are not kept clean, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Feb 15, 2012
|
84 |
-
VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
-
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
-
VIOLATION OF SECTION 6-101.11 Floors, walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, or floors are improperly carpeted, specifically:
-
VIOLATION OF SECTION 6-202.12 Vents for heating, ventilating and air conditioning are not designed and installed to prevent contamination, specifically:
-
VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Dec 11, 2012
|
100 |
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