Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cooked potentially hazardous food is improperly cooled, specifically:
-
Potentially hazardous food is improperly thawed, specifically:
-
Restricted use pesticides are not approved, specifically:
-
Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Jun 15, 2011
|
85 |
-
A cross connection exists between the drinking water system and a nondrinking water or unknown water system, specifically:
-
A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, 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 is in contact with surfaces of equipment and utensils that are not properly cleaned and sanitized, specifically:
-
Restricted use pesticides are not approved, specifically:
|
Dec 19, 2011
|
79 |
-
A cross connection exists between the drinking water system and a nondrinking water or unknown water system, 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.
-
Cooked potentially hazardous food is improperly cooled, specifically:
-
Food is in contact with surfaces of equipment and utensils that are not properly cleaned and sanitized, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Aug 10, 2012
|
81 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
-
Cooked potentially hazardous food is improperly cooled, specifically:
|
Aug 30, 2012
|
- |
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