Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
-
Walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Jul 28, 2011
|
96 |
-
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.
-
Floors or floor coverings are not designed, constructed or installed so they are smooth or easily cleanable, specifically:
-
Food employees are not washing their hands as often as necessary, specifically:
-
Food employees do not minimize contact with exposed foods, specifically:
-
Nonfood-contact surfaces are not kept clean, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
The floor and wall junctures are not coved, closed or sealed, or graded drains are not provided where floors are cleaned by water flush methods, specifically:
-
Walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
|
Mar 22, 2012
|
85 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Apr 20, 2012
|
- |
-
SECTION 3-603.11 A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information. A facility that serves or sells animal foods raw, partially cooked or without otherwise being processed to eliminate pathogens either in a ready-to-eat form or as an ingredient in another ready-to-eat food shall inform consumers of the significantly increased risk of foodborne illness. The advisory must include a disclosure and reminder and can be provided using brochures, deli case or menu advisories, label statements, table tents, placards or other effective written means. The disclosure shall include a description of the animal derived foods such as "oysters on the half shell (raw oysters)" , "raw-egg Caesar salad" and "hamburgers (can be cooked to order)" or identification of the food by asterisking them to a footnote that state that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: 1) Regarding the safety of these items, written information is available on request; 2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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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 6-201.13 The floor and wall junctures are not coved, closed or sealed, or graded drains are not provided where floors are cleaned by water flush methods, specifically:
-
VIOLATION OF SECTION 6-403.11 Employee break areas or locker storage facilities are not properly located, specifically:
|
Nov 30, 2012
|
100 |
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