Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
A variance has not been obtained as required, specifically:
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Ready-to-eat food is not properly date-marked, specifically:
-
The reduced oxygen packaging process is unapproved or does not follow required procedures, specifically:
-
Unapproved or inappropriate levels of food or color additives, or sulfites are added to foods, specifically:
|
Oct 28, 2011
|
90 |
No violation noted during this evaluation.
|
Feb 17, 2012
|
100 |
-
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.
|
Nov 8, 2012
|
100 |
-
SECTION 2-103.11 Employees are not properly trained in food allergy awareness. Employees shall be properly trained in food allergy awareness as it relates to their assigned duties.
-
VIOLATION OF SECTION 2-102.11(C)(2,3,17) The person in charge has not demonstrated knowledge of foodborne illness disease prevention relating to employee illness, 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.
|
Mar 8, 2013
|
97 |
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