Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Apr 25, 2011
|
100 |
-
Cooked potentially hazardous food is improperly cooled, specifically:
-
Ready-to-eat food is not properly date-marked, specifically:
|
Nov 17, 2011
|
95 |
-
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.
-
An air gap or approved backflow prevention device is not installed, specifically:
-
Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
|
May 30, 2012
|
93 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Jun 13, 2012
|
- |
-
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.
-
VIOLATION OF SECTION 2-301.14 Food employees are not washing their hands as often as necessary, specifically:
-
VIOLATION OF SECTION 3-501.14 Cooked potentially hazardous food is improperly cooled, specifically:
-
VIOLATION OF SECTION 4-702.11 Food-contact surfaces of equipment and utensils are not sanitized after cleaning, specifically:
-
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.
|
Jan 4, 2013
|
85 |
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