Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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Food is not stored to prevent contamination, specifically:
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Food on display is not protected from contamination, specifically:
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Lights are not properly shielded, specifically:
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RECHECK INSPECTION REQUIRED FOR REPEAT CRITICALS This establishment has been cited for the same critical violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-000(15), (51) and (54) and OAR Division 157 to determine whether specified corrections have been maintained. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030.
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The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
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Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
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Walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
|
Apr 8, 2011
|
82 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Apr 22, 2011
|
- |
-
Food on display is not protected from contamination, specifically:
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Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
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Lights are not properly shielded, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
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Walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
|
Sep 22, 2011
|
83 |
-
A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
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Cooked potentially hazardous food is improperly cooled, specifically:
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Food on display is not protected from contamination, specifically:
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Lights are not properly shielded, specifically:
-
Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
-
Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
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Walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Jan 6, 2012
|
81 |
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, 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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Cooked potentially hazardous food is improperly cooled, specifically:
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Food employees are not washing their hands in an approved handwashing lavatory, specifically:
-
Food on display is not protected from contamination, specifically:
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
Lights are not properly shielded, 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:
-
Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
-
Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Aug 9, 2012
|
74 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
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Food employees do not minimize contact with exposed foods, specifically:
|
Aug 30, 2012
|
- |
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VIOLATION OF SECTION 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
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VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, 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.
|
Feb 13, 2013
|
90 |
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