Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
|
Sep 23, 2011
|
99 |
|
No violation noted during this evaluation.
|
Mar 22, 2012
|
100 |
-
New Food Sanitation Rules are in effect as of September 4, 2012. Non-compliance with these new rules will not be considered a violation until after July 1, 2013. After that date, priority items will be a 5 point violation and priority foundation items will be a 3 point violation.
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POTENTIAL VIOLATION OF CITY OF PORTLAND ORDINANCE NO. 161573 or 161061
Polystyrene foam (PSF) food containers used for serving prepared food, specifically:
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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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VIOLATION OF SECTION 2-301.14 Food employees are not washing their hands as often as necessary, specifically:
-
VIOLATION OF SECTION 2-301.15 Food employees are not washing their hands in an approved handwashing sink, 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.
|
Oct 31, 2012
|
95 |
-
All items that are marked *priority* or *priority foundation* 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 priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
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Multnomah County Environmental Health will charge a $285.00 re-inspection fee for more than 2 re-inspections in a calendar year connected with a food service facility. The fee for each re-inspection is $285.00 (Multnomah County Code).
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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.
-
SECTION 3-603.11 A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information. A facility that serves or sells animal foods raw, partially cooked or without otherwise being processed to eliminate pathogens either in a ready-to-eat form or as an ingredient in another ready-to-eat food shall inform consumers of the significantly increased risk of foodborne illness. The advisory must include a disclosure and reminder and can be provided using brochures, deli case or menu advisories, label statements, table tents, placards or other effective written means. The disclosure shall include a description of the animal derived foods such as "oysters on the half shell (raw oysters)" , "raw-egg Caesar salad" and "hamburgers (can be cooked to order)" or identification of the food by asterisking them to a footnote that state that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: 1) Regarding the safety of these items, written information is available on request; 2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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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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VIOLATION OF SECTION 2-301.12 Food employees do not use the proper cleaning procedure for washing their hands, specifically:
-
VIOLATION OF SECTION 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
VIOLATION OF SECTION 3-403.11 Potentially hazardous food is improperly reheated for hot holding, specifically:
-
VIOLATION OF SECTION 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
-
VIOLATION OF SECTION 4-302.14 A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
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VIOLATION OF SECTION 4-702.11 Food-contact surfaces of equipment and utensils are not sanitized after cleaning, specifically:
-
VIOLATION OF SECTION 5-103.11 The water supply is not of sufficient capacity or does not provide adequate hot water, specifically:
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VIOLATION OF SECTION 5-202.12(A) A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
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VIOLATION OF SECTION 5-205.11 A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:
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VIOLATION OF SECTION 5-402.11 A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment or utensils are placed, specifically:
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VIOLATION OF SECTION 6-301.11 Soap is not provided at a handwashing sink, specifically:
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VIOLATION OF SECTION 6-301.13 A food preparation, utensil washing, or service sink is supplied with handwashing aids or devices, specifically:
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Your restaurant has a sanitation score of less than 70, and will be posted with a notice stating that the restaurant "FAILED TO COMPLY WITH THE ACCEPTABLE SANITATION STANDARDS." This notice will remain in effect until the restaurant is closed or until a sanitation score of 70 or more is obtained upon another inspection. Another inspection to determine compliance will be made within 30 days. On this inspection, a restaurant that again receives a score of less than 70 WILL BE CLOSED.
If your restaurant fails to obtain a minmum acceptable sanitation score of 70 or
If your restaurant receives a score of less than 70 on the next semi-annual inspection your restaurant will be subject to an increased inspection schedule per OAR 333-157-0027. An inspection of your facility will be required every three (3) month period until your facility has received four (4) consecutive scores of 70 or more. Three of these inspections must be unannounced complete inspections and the fourth may be a HACCP-based announced inspection. When more than two (2) complete inspections are required in a calendar year, an increased frequency inspection fee will be charged for each additional complete or HACCP-based inspection.
|
Feb 5, 2013
|
57 |
-
Multnomah County Environmental Health will charge a $285.00 re-inspection fee for more than 2 re-inspections in a calendar year connected with a food service facility. The fee for each re-inspection is $285.00 (Multnomah County Code).
-
SECTION 3-603.11 A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information. A facility that serves or sells animal foods raw, partially cooked or without otherwise being processed to eliminate pathogens either in a ready-to-eat form or as an ingredient in another ready-to-eat food shall inform consumers of the significantly increased risk of foodborne illness. The advisory must include a disclosure and reminder and can be provided using brochures, deli case or menu advisories, label statements, table tents, placards or other effective written means. The disclosure shall include a description of the animal derived foods such as "oysters on the half shell (raw oysters)" , "raw-egg Caesar salad" and "hamburgers (can be cooked to order)" or identification of the food by asterisking them to a footnote that state that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: 1) Regarding the safety of these items, written information is available on request; 2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
-
VIOLATION OF SECTION 6-202.14 Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
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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 7, 2013
|
100 |
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