Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food employees are not washing their hands as often as necessary, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Aug 18, 2011
|
94 |
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, 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.
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Feb 14, 2012
|
89 |
No violation details available.
|
Feb 28, 2012
|
- |
-
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:
-
VIOLATION OF SECTION 6-501.110 Dressing rooms or locker facilities are not used by food employees, specifically:
-
VIOLATION OF SECTION 7-204.11 Chemical sanitizers are not approved, specifically:
|
Sep 18, 2012
|
92 |
-
VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
-
VIOLATION OF SECTION 4-601.11(A) Food-contact surfaces are not clean, specifically:
-
VIOLATION OF SECTION 6-501.110 Dressing rooms or locker facilities are not used by food employees, specifically:
|
Feb 8, 2013
|
97 |
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