Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
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Food is unsafe, adulterated or not honestly presented, specifically:
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Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
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Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
May 3, 2011
|
86 |
-
Food-contact surfaces are not clean, specifically:
-
Food-contact surfaces of cooking equipment and utensils are not kept free of encrusted grease deposits and other soil, specifically:
-
Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Aug 2, 2011
|
80 |
-
Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
-
Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
|
Nov 29, 2011
|
93 |
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
The establishment is not free of unnecessary items or litter, specifically:
|
May 17, 2012
|
94 |
-
SECTION 2-103.11 Employees are not properly trained in food allergy awareness. Employees shall be properly trained in food allergy awareness as it relates to their assigned duties.
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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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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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VIOLATION OF SECTION 2-102.11(C)(2,3,17) The person in charge has not demonstrated knowledge of foodborne illness disease prevention relating to employee illness, 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 3-501.18(A) Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or 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 6-202.111 A private home or an area used for living or sleeping quarters is used to conduct food establishment operations, specifically:
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VIOLATION OF SECTION 6-501.111(A)(B)(D) The premises is not maintained free of insects, rodents, and other pests or control measures to eliminate their presence is not provided, 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.
|
Feb 6, 2013
|
82 |
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