Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food is stored in prohibited areas, specifically:
|
Jul 27, 2011
|
98 |
-
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.
-
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:
-
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
|
Feb 1, 2012
|
90 |
-
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.
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Feb 17, 2012
|
- |
No violation details available.
|
Mar 12, 2012
|
- |
No violation details available.
|
Apr 19, 2012
|
- |
-
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
-
VIOLATION OF SECTION 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
-
VIOLATION OF SECTION 4-201.11 Equipment and utensils are not durable, specifically:
-
VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Oct 5, 2012
|
97 |
-
VIOLATION OF SECTION 7-201.11 Poisonous or toxic materials are not properly separated or located, specifically:
|
Mar 30, 2013
|
95 |
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