Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Freezing temperatures are not recorded or records are not maintained or provided as required for raw, raw-marinated, partially cooked or marinated-partially cooked fish served or sold in a ready-to-eat form, specifically:
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
In-use dispensing utensils are not properly stored, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
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.
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Aug 18, 2011
|
72 |
-
Dressing rooms, areas or lockers are not provided for employees, specifically:
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Freezing temperatures are not recorded or records are not maintained or provided as required for raw, raw-marinated, partially cooked or marinated-partially cooked fish served or sold in a ready-to-eat form, specifically:
-
Outside receptacles and waste handling units are not designed with tight fitting lids or covers or located and installed to prevent accumulation of debris and to facilitate cleaning, specifically:
-
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.
-
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Feb 16, 2012
|
82 |
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
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.
-
Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Aug 28, 2012
|
77 |
-
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.
-
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).
-
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.
-
VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, 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”.
|
Feb 26, 2013
|
95 |
-
A re-inspection was performed on this date to recheck Priority and Priority Foundation violation(s) noted during an inspection. The results of the recheck are:
-
All priority and priority foundation violations have been corrected during inspection.
|
Mar 15, 2013
|
- |
Restaurant representatives - add corrected or new information about Mio Sushi, 3962 SE Hawthorne Blvd, Portland, OR »