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:
-
A variance has not been obtained as required, 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.
-
Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
-
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
-
The reduced oxygen packaging process is unapproved or does not follow required procedures, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
May 11, 2011
|
81 |
-
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:
-
Raw, raw-marinated, partially cooked or marinated-partially cooked fish has not been frozen to required temperatures, specifically:
-
Working containers of poisonous or toxic materials are not clearly labeled, specifically:
|
Jun 3, 2011
|
- |
-
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.
-
Convenient handwashing lavatories are not provided or are not adequate in number, specifically:
-
Raw, raw-marinated, partially cooked or marinated-partially cooked fish has not been frozen to required temperatures, specifically:
|
Nov 22, 2011
|
91 |
-
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.
-
Food employees are not washing their hands as often as necessary, specifically:
-
Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
|
Apr 27, 2012
|
91 |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
-
VIOLATION OF SECTION 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
-
VIOLATION OF SECTION 3-501.18(A) Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
|
Nov 15, 2012
|
92 |
Restaurant representatives - add corrected or new information about Nines Urban Farmer- 12th Floor VIP Lounge, 525 SW Morrison St, Portland, OR »