Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Wiping cloths are not properly used or stored, specifically:
|
May 4, 2011
|
99 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
-
Lights are not properly shielded, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
|
Nov 8, 2011
|
95 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
-
Lights are not properly shielded, specifically:
-
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
|
Apr 26, 2012
|
95 |
-
VIOLATION OF SECTION 4-203.11 Food temperature measuring devices are not accurately or properly scaled, specifically:
-
VIOLATION OF SECTION 4-901.12 Wiping cloths are not air-dried in a location or manner that prevents contamination, specifically:
|
Oct 1, 2012
|
97 |
-
* SECTION 2-201.12 The person in charge did not properly exclude or restrict a food employee. Employees with undiagnosed vomiting or diarrhea must be excluded from the food establishment until they are free of symptoms for at least 24 hours.
-
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 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.
|
Mar 11, 2013
|
100 |
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