Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Containers of poisonous or toxic materials or personal care items are not properly labeled, specifically:
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REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
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The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Jul 19, 2011
|
93 |
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Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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Wiping cloths are not properly used or stored, specifically:
|
Jan 10, 2012
|
89 |
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Aug 8, 2012
|
99 |
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* SECTION 3-401.14 Raw animal foods cooked using a non-continuous cooking process must be: 1) Subject to an initial heating process that is no longer than sixty minutes in duration; 2) Immediately after intial heating, cooled according to the time and temperature parameters in rule; 3) Held frozen or cold as required in rule; and 4) Cooked to heat the food to the required temperature as required in rule. Written procedures for cooking raw animal foods using a non-continuous cooking process must be preapproved by the regulatory authority. Written procedures must be maintained in the food establishment and available to the regulatory authority on request. The written procedures must contain information as required in rule.
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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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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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Oregon Revised Statutes 624.041 Rules. The Department of Human Services shall make all rules necessary for the enforcement of ORS 624.010 to 624.121, including such rules concerning the construction and operation of restaurants, bed and breakfast facilities and temporary restaurants as are reasonably necessary to protect the public health of persons using these facilities. The rules shall provide for review of proposed plans for the construction or remodeling of facilities subject to licensing under this chapter.
Review of properly prepared plans and specifications by the Health Department is required prior to construction, remodeling, or conversion of a food service facility. Plans and specifications submitted for approval to the regulatory authority shall include but not limited to the following:
• intended menu;
• anticipated volume of food to be stored, prepared, and sold or served;
• proposed layout, mechanical schematics, construction materials and finish schedules;
• proposed equipment types, manufacturers, model numbers, locations, dimensions, performance capacities, and installation specifications;
• evidence that standard procedures that ensure compliance with the requirements of this Code are developed, and
• other information that may be required by the regulatory authority (Multnomah County Environmental Health).
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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.
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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 4-203.12 Ambient air or water temperature measuring devices are not easily readable or not accurately or properly scaled, specifically:
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VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, 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 21, 2013
|
97 |
|
No violation details available.
|
Mar 7, 2013
|
- |
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* SECTION 3-401.14 Raw animal foods cooked using a non-continuous cooking process must be: 1) Subject to an initial heating process that is no longer than sixty minutes in duration; 2) Immediately after intial heating, cooled according to the time and temperature parameters in rule; 3) Held frozen or cold as required in rule; and 4) Cooked to heat the food to the required temperature as required in rule. Written procedures for cooking raw animal foods using a non-continuous cooking process must be preapproved by the regulatory authority. Written procedures must be maintained in the food establishment and available to the regulatory authority on request. The written procedures must contain information as required in rule.
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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).
|
Mar 27, 2013
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