Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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A person in charge has not been designated or is not present in the food establishment, specifically:
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Cooked potentially hazardous food is improperly cooled, specifically:
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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 readily accessible for checking food temperatures, specifically:
|
Jun 9, 2011
|
90 |
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A handwashing facility is not accessible for employee use at all times, specifically:
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A person in charge has not been designated or is not present in the food establishment, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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Ready-to-eat food is not properly date-marked, specifically:
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Temperature measuring devices are not provided or readily accessible for checking food temperatures, 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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Wiping cloths are not properly used or stored, specifically:
|
Feb 9, 2012
|
84 |
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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 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 2-103.11(B)(L) Unauthorized personnel are on the premesis or employees are not properly trained in food safety or food allergy awareness, specifically:
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VIOLATION OF SECTION 2-301.12 Food employees do not use the proper cleaning procedure for washing their hands, specifically:
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VIOLATION OF SECTION 2-401.11 Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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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 3-304.14 Wiping cloths are not properly used or stored, specifically:
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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 3-305.12 Food is stored in prohibited areas, specifically:
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VIOLATION OF SECTION 3-501.14 Cooked potentially hazardous food is improperly cooled, specifically:
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VIOLATION OF SECTION 3-501.15 Incorrect methods are used to cool potentially hazardous foods, 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 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
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VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
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VIOLATION OF SECTION 4-201.11 Equipment and utensils are not durable, specifically:
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VIOLATION OF SECTION 4-204.12 Equipment openings, closures and deflectors are not properly designed, 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 6-301.12 Hand towels or a hand drying device is not provided at the handwashing sink, 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.
|
Oct 17, 2012
|
59 |
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SECTION 3-501.16 Cut tomatoes and cut leafy greens are now considered potentially hazardous foods and must be maintained under temperature control at 41°F or below or 135°F or above, unless time as a public health control is utilized.
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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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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”.
|
Nov 6, 2012
|
95 |
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