Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
|
Apr 26, 2011
|
99 |
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
-
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Aug 12, 2011
|
93 |
-
Food-contact surfaces are not clean, specifically:
-
Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
-
Unnecessary poisonous or toxic materials are on the premises, specifically:
|
Feb 15, 2012
|
91 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
|
Feb 29, 2012
|
- |
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
|
Aug 21, 2012
|
99 |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
-
VIOLATION OF SECTION 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
-
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:
-
VIOLATION OF SECTION 4-302.14 A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, 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.
|
Feb 7, 2013
|
89 |
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