Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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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.
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Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
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Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
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The person in charge did not comply with demonstration of knowledge, specifically:
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The plumbing system is not maintained in good repair, specifically:
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The storage area or enclosure for refuse, recyclables or returnables is not maintained free of unnecessary items, specifically:
|
Jul 26, 2011
|
77 |
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CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Aug 17, 2011
|
- |
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Outside receptacles and waste handling units are not designed with tight fitting lids or covers or located and installed to prevent accumulation of debris and to facilitate cleaning, specifically:
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Potentially hazardous food is improperly thawed, specifically:
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REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
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Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
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The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
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The storage area or enclosure for refuse, recyclables or returnables is not maintained free of unnecessary items, specifically:
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Ventilation hood systems and devices are not sufficient in number and capacity to prevent grease or condensation, specifically:
|
Feb 16, 2012
|
87 |
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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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Cool foods properly: 135 to 70 degrees F within two hours and from 70 to 41 degrees F within four hours. Approved methods are to ice bathe with ice wand(s) until food reaches 41 degrees, or cool at shallow depths (2 inches for thicker products, 4 inches for thinner products like stocks) with container uncovered in cooling unit.
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FOOD HANDLER ORDINANCE Multnomah County Code 8.30 states:
* No owner of a public eating-place shall continue to employ a food handler after thirty (30) days from the date of hire without the food handler having a valid food handler’s certificate.
* No person shall perform work without having procured a food handler’s certificate within the first thirty (30) days of employment.
* All employers shall post food handler certificate or a photocopy of any certificate provided they have seen the original certificate in one central location for review by the health department.
* Violation of any provision of this chapter not otherwise provided for is punishable upon conviction by a fine of not more than $500.00 or by imprisonment not exceeding six months, or both.
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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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VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, 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 4-302.14 A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
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VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
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VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, 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 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
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VIOLATION OF SECTION 5-501.113 Receptacles for refuse, recyclables and returnables are not kept covered when required, specifically:
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VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
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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”.
|
Sep 21, 2012
|
94 |
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* SECTION 3-401.14 Raw animal foods cooked using a non-continuous cooking process must be: 1) Subject to an initial heating process that is no longer than sixty minutes in duration; 2) Immediately after intial heating, cooled according to the time and temperature parameters in rule; 3) Held frozen or cold as required in rule; and 4) Cooked to heat the food to the required temperature as required in rule. Written procedures for cooking raw animal foods using a non-continuous cooking process must be preapproved by the regulatory authority. Written procedures must be maintained in the food establishment and available to the regulatory authority on request. The written procedures must contain information as required in rule.
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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.
-
FOOD HANDLER ORDINANCE Multnomah County Code 8.30 states:
* No owner of a public eating-place shall continue to employ a food handler after thirty (30) days from the date of hire without the food handler having a valid food handler’s certificate.
* No person shall perform work without having procured a food handler’s certificate within the first thirty (30) days of employment.
* All employers shall post food handler certificate or a photocopy of any certificate provided they have seen the original certificate in one central location for review by the health department.
* Violation of any provision of this chapter not otherwise provided for is punishable upon conviction by a fine of not more than $500.00 or by imprisonment not exceeding six months, or both.
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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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New Food Sanitation Rules are in effect as of September 4, 2012. Non-compliance with these new rules will not be considered a violation until after July 1, 2013. After that date, priority items will be a 5 point violation and priority foundation items will be a 3 point violation.
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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.
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SECTION 6-202.15 A pest management plan has not been developed or approved for unprotected outer openings, A food service establishment may have unprotected outer openings if a pest management plan has been approved by the local health authority prior to implementation and pests are not present in the facility.
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VIOLATION OF SECTION 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, 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 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
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VIOLATION OF SECTION 4-302.14 A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
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VIOLATION OF SECTION 5-501.115 The storage area or enclosure for refuse, recyclables or returnables is not maintained free of unnecessary items, specifically:
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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”.
|
Mar 6, 2013
|
87 |
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A re-inspection was performed on this date to recheck Priority and Priority Foundation violation(s) noted during an inspection. The results of the recheck are:
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All priority and priority foundation violations have been corrected during inspection.
|
Mar 27, 2013
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