Nudi, 4310 SE Woodstock, Portland, OR - Restaurant inspection findings and violations

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Business Info

Restaurant: Nudi
Address: 4310 SE Woodstock, Portland, OR
Total inspections: 5
Last inspection: Aug 15, 2012
Score
(the higher the better)
92
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • 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:
  • In-use dispensing utensils are not properly stored, specifically:
  • Nonfood-contact surfaces are not designed for easy cleaning and maintenance, specifically:
  • Potentially hazardous food is improperly thawed, 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.
  • Raw or ready-to eat food is not properly protected from cross contamination, specifically:
  • Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
Jun 8, 2011 73
No violation details available. Jun 22, 2011 -
  • Food employees are not washing their hands as often as necessary, specifically:
  • In-use dispensing utensils are not properly stored, specifically:
  • Ready-to-eat food is not properly date-marked, specifically:
  • Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
Oct 21, 2011 87
  • A handwashing facility is not accessible for employee use at all times, 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 employees are not washing their hands in an approved handwashing lavatory, specifically:
  • Poisonous or toxic materials are not properly separated or located, specifically:
  • Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
  • Ready-to-eat food is not properly date-marked, specifically:
  • Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
May 25, 2012 76
  • Nonfood-contact surfaces are not designed for easy cleaning and maintenance, specifically:
  • Potentially hazardous food is improperly thawed, specifically:
  • Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Aug 15, 2012 92

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