Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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A handwashing facility is not accessible for employee use at all times, specifically:
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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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Food is not stored to prevent contamination, specifically:
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Food on display is not protected from contamination, specifically:
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In-use dispensing utensils are not properly stored, specifically:
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Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
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Ready-to-eat food is not properly date-marked, specifically:
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The plumbing system is not repaired or maintained in good repair, specifically:
|
Oct 7, 2011
|
76 |
-
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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CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Oct 12, 2011
|
- |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Oct 19, 2011
|
- |
-
A handwashing facility is not accessible for employee use at all times, specifically:
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
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A test kit is not used to accurately determine the concentration of chemical sanitizer, specifically:
-
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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Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
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Food is not stored to prevent contamination, specifically:
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Nonfood-contact surfaces are not kept clean, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
|
May 15, 2012
|
72 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
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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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Food is not stored to prevent contamination, specifically:
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Poisonous or toxic materials are not properly separated or located, specifically:
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Potentially hazardous food is improperly thawed, specifically:
|
Jun 11, 2012
|
- |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Jun 25, 2012
|
- |
-
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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All priority and priority foundation violations have been corrected during inspection.
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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.
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VIOLATION OF SECTION 3-101.11 Food is unsafe, adulterated or not honestly presented, specifically:
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VIOLATION OF SECTION 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
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VIOLATION OF SECTION 3-305.12 Food is stored in prohibited areas, specifically:
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VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
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VIOLATION OF SECTION 6-301.12 Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
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VIOLATION OF SECTION 7-102.11 Working containers of poisonous or toxic materials are not clearly labeled, specifically:
|
Dec 5, 2012
|
84 |
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