Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Control measures to minimize the presence of rodents or insects are not provided, specifically:
-
Lighting is not adequate, specifically:
-
Nonfood-contact surfaces are not kept clean, specifically:
-
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:
-
Wiping cloths are not properly used or stored, specifically:
|
Nov 10, 2011
|
94 |
-
Clean utensils and single-service items are not handled, displayed or dispensed in a manner to prevent contamination, specifically:
-
Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
-
Food employees do not use the proper cleaning procedure for washing their hands, specifically:
-
Raw animal foods are improperly cooked, specifically:
|
Jun 21, 2012
|
87 |
-
All priority and priority foundation violations have been corrected during inspection.
-
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.
-
VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, 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:
-
Your restaurant has received a score of 70 or more and will be posted with a notice stating that the restaurant has “Complied with the Acceptable Sanitation Standards”.
|
Nov 7, 2012
|
95 |
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