Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Aug 4, 2011
|
95 |
-
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.
-
Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
-
Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
|
Feb 17, 2012
|
95 |
No violation details available.
|
Mar 12, 2012
|
- |
-
VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
|
Sep 20, 2012
|
97 |
-
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:
-
VIOLATION OF SECTION 3-501.14 Cooked potentially hazardous food is improperly cooled, specifically:
-
VIOLATION OF SECTION 4-601.11(A) Food-contact surfaces are not clean, specifically:
-
VIOLATION OF SECTION 4-703.11 Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
|
Mar 30, 2013
|
84 |
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