Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Apr 12, 2011
|
90 |
-
Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Oct 11, 2011
|
95 |
No violation noted during this evaluation.
|
Feb 27, 2012
|
100 |
-
VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
VIOLATION OF SECTION 7-102.11 Working containers of poisonous or toxic materials are not clearly labeled, specifically:
|
Sep 11, 2012
|
92 |
-
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.
|
Sep 13, 2012
|
- |
-
VIOLATION OF SECTION 4-501.114(A) The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
-
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
|
Mar 29, 2013
|
95 |
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