Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food is not stored to prevent contamination, specifically:
|
Aug 12, 2011
|
98 |
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
-
Cooked potentially hazardous food is improperly cooled, specifically:
-
Employee personal care items are not properly stored, specifically:
-
Nonfood-contact surfaces are not kept clean, specifically:
|
Feb 7, 2012
|
92 |
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
-
Food-contact surfaces of cooking equipment and utensils are not kept free of encrusted grease deposits and other soil, specifically:
|
Aug 14, 2012
|
97 |
-
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.
-
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 4-302.14 A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
-
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.
|
Jan 18, 2013
|
94 |
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