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* 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.
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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.
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Change of ownership occurred on ______________ (specific date).
You are in violation of Oregon Revised Statute 624.020, which requires that no person shall operate a restaurant without first, obtaining a license to do so. If the license application and the applicable license fee are not received or postmarked by __________ (30 days from today's date), there will be a penalty fee charged per Multnomah County Ordinance 5.10.322(O). The license shall be posted in a conspicuous place in the restaurant. All restaurant licenses terminate and are renewable on December 31 of each year. Restaurant licenses are not transferable.
Please call the Multnomah County Environmental Health Section office for additional information and to obtain an application. Applications and other appropriate forms can be downloaded from www.mchealthinspect.org.
Multnomah County Oregon
Environmental Health Section
(503) 988-3400
www.mchealthinspect.org
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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).
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Oregon Revised Statutes 624.041 Rules. The Department of Human Services shall make all rules necessary for the enforcement of ORS 624.010 to 624.121, including such rules concerning the construction and operation of restaurants, bed and breakfast facilities and temporary restaurants as are reasonably necessary to protect the public health of persons using these facilities. The rules shall provide for review of proposed plans for the construction or remodeling of facilities subject to licensing under this chapter.
Review of properly prepared plans and specifications by the Health Department is required prior to construction, remodeling, or conversion of a food service facility. Plans and specifications submitted for approval to the regulatory authority shall include but not limited to the following:
• intended menu;
• anticipated volume of food to be stored, prepared, and sold or served;
• proposed layout, mechanical schematics, construction materials and finish schedules;
• proposed equipment types, manufacturers, model numbers, locations, dimensions, performance capacities, and installation specifications;
• evidence that standard procedures that ensure compliance with the requirements of this Code are developed, and
• other information that may be required by the regulatory authority (Multnomah County Environmental Health).
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SECTION 2-103.11 Employees are not properly trained in food allergy awareness. Employees shall be properly trained in food allergy awareness as it relates to their assigned duties.
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VIOLATION OF SECTION 2-102.11(A)(B)(C)(1,4-16) The person in charge has not demonstrated knowledge of foodborne illness disease prevention, application of HACCP principles or the requirements of this code, specifically:
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
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VIOLATION OF SECTION 3-306.11 Food on display is not protected from contamination, specifically:
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VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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VIOLATION OF SECTION 4-203.12 Ambient air or water temperature measuring devices are not easily readable or not accurately or properly scaled, specifically:
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VIOLATION OF SECTION 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
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VIOLATION OF SECTION 4-703.11 Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
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VIOLATION OF SECTION 6-301.12 Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
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Sep 21, 2012
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