Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food is unsafe, adulterated or not honestly presented, specifically:
-
RECHECK INSPECTION REQUIRED FOR REPEAT CRITICALS This establishment has been cited for the same critical violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-000(15), (51) and (54) and OAR Division 157 to determine whether specified corrections have been maintained. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030.
-
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.
|
Aug 24, 2011
|
90 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Sep 8, 2011
|
- |
-
A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
-
Cooked potentially hazardous food is improperly cooled, specifically:
|
Feb 28, 2012
|
93 |
-
Nonfood-contact surfaces are not kept clean, specifically:
|
Aug 29, 2012
|
99 |
-
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 5-202.12(B)(C)(D) A steam mixing valve is used at a handwashing sink, water is not provided through a combination faucet or properly metered, or an automatic handwashing facility is not installed according to manufacturer's instructions, specifically:
|
Feb 26, 2013
|
100 |
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