Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
-
Nonfood-contact surfaces are not kept clean, specifically:
|
Apr 13, 2011
|
98 |
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Oct 14, 2011
|
95 |
-
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.
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
-
Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, specifically:
-
Restricted use pesticides are not approved, specifically:
-
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
-
Walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
|
Apr 13, 2012
|
88 |
-
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 4-602.11(A)(C) Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
-
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
-
VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
|
Dec 18, 2012
|
95 |
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