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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Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
-
Cleaned equipment, utensils, linens and single service articles are stored in a prohibited location, specifically:
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The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
|
Jun 14, 2011
|
95 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Jun 28, 2011
|
- |
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Poisonous or toxic materials are not properly separated or located, specifically:
|
Dec 30, 2011
|
90 |
-
Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
-
Food-contact surfaces are not clean, specifically:
|
Jun 20, 2012
|
95 |
-
VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
|
Dec 28, 2012
|
100 |
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