Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
No violation details available.
|
May 15, 2011
|
- |
-
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.
-
Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
Ready-to-eat food is not properly date-marked, specifically:
-
Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
|
Aug 11, 2011
|
85 |
-
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.
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
Ready-to-eat food is not properly date-marked, specifically:
-
Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
-
Soap is not provided at a handwashing lavatory, specifically:
-
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
|
Mar 15, 2012
|
77 |
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
Soap is not provided at a handwashing lavatory, specifically:
|
Jun 11, 2012
|
92 |
-
* 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.
|
Nov 19, 2012
|
100 |
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