Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
A handwashing facility is not accessible for employee use at all times, specifically:
-
In-use dispensing utensils are not properly stored, specifically:
-
Ready-to-eat food is not properly date-marked, specifically:
-
Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
|
Oct 26, 2011
|
90 |
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
-
Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
|
May 14, 2012
|
91 |
-
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.
-
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.
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
-
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”.
|
Oct 10, 2012
|
100 |
-
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.
-
All priority and priority foundation violations have been corrected during inspection.
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
-
VIOLATION OF SECTION 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
-
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
-
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”.
|
Mar 14, 2013
|
97 |
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