Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
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.
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Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Aug 15, 2011
|
91 |
-
Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
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Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
|
Jan 26, 2012
|
93 |
-
A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
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Cooked potentially hazardous food is improperly cooled, specifically:
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Food is not stored to prevent contamination, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
-
The water supply is not of sufficient capacity or does not provide adequate hot water, specifically:
|
Aug 14, 2012
|
85 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Aug 30, 2012
|
- |
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