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Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
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Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
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In-use dispensing utensils are not properly stored, specifically:
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Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
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Jun 9, 2011
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85 |
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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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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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POTENTIAL VIOLATION OF CITY OF PORTLAND ORDINANCE NO. 161573 or 161061
Polystyrene foam (PSF) food containers used for serving prepared food, specifically:
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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 2-301.14 Food employees are not washing their hands as often as necessary, 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 3-304.15(B)(D)(E) Gloves are not properly designed, specifically:
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VIOLATION OF SECTION 3-307.11 Food is not protected from miscellaneous sources of 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 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
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VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically:
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VIOLATION OF SECTION 4-502.12 Single-use or single-service items are not provided for employee or consumer use in a facility that does not have warewashing facilities, specifically:
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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:
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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:
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VIOLATION OF SECTION 5-103.11 The water supply is not of sufficient capacity or does not provide adequate hot water, specifically:
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VIOLATION OF SECTION 5-202.12(A) A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
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Your restaurant has a sanitation score of less than 70, and will be posted with a notice stating that the restaurant "FAILED TO COMPLY WITH THE ACCEPTABLE SANITATION STANDARDS." This notice will remain in effect until the restaurant is closed or until a sanitation score of 70 or more is obtained upon another inspection. Another inspection to determine compliance will be made within 30 days. On this inspection, a restaurant that again receives a score of less than 70 WILL BE CLOSED.
If your restaurant fails to obtain a minmum acceptable sanitation score of 70 or
If your restaurant receives a score of less than 70 on the next semi-annual inspection your restaurant will be subject to an increased inspection schedule per OAR 333-157-0027. An inspection of your facility will be required every three (3) month period until your facility has received four (4) consecutive scores of 70 or more. Three of these inspections must be unannounced complete inspections and the fourth may be a HACCP-based announced inspection. When more than two (2) complete inspections are required in a calendar year, an increased frequency inspection fee will be charged for each additional complete or HACCP-based inspection.
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Feb 13, 2013
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65 |
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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). This is your FIRST re-inspection for the calendar year.
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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:
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VIOLATION OF SECTION 5-202.12(A) A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, 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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Violations create a serious or imminent danger to public health. These violations require your immediate attention so that they are corrected, or a safe alternative procedure issued. During this inspection, you corrected all *PRIORITY AND PRIORITY FOUNDATION* violations that were observed, thereby protecting your customers and avoiding possible closure proceedings of your restaurant.
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Your restaurant has received a score of 70 or more and will be posted with a notice stating that the restaurant has “Complied with the Acceptable Sanitation Standards”.
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Feb 14, 2013
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94 |
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