Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
-
Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
-
Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding 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:
-
Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
|
Sep 10, 2011
|
92 |
-
Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
|
Apr 11, 2012
|
98 |
-
VIOLATION OF SECTION 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
VIOLATION OF SECTION 3-603.11 A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information, specifically:
|
Oct 19, 2012
|
95 |
-
* SECTION 2-201.12 The person in charge did not properly exclude or restrict a food employee. Employees with undiagnosed vomiting or diarrhea must be excluded from the food establishment until they are free of symptoms for at least 24 hours.
-
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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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.
-
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.
|
Mar 27, 2013
|
100 |
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