Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, specifically:
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Fruits and vegetables are improperly cooked for hot holding, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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Raw or ready-to eat food is not properly protected from cross contamination, specifically:
|
May 25, 2011
|
88 |
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Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
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Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Oct 19, 2011
|
91 |
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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.
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Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, specifically:
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Food employees do not minimize contact with exposed foods, specifically:
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Nonfood-contact surfaces are not kept clean, specifically:
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Receptacles for refuse, recyclables and returnables are not kept covered when required, specifically:
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The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
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The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Apr 20, 2012
|
89 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
May 3, 2012
|
- |
-
* 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.
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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.
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SECTION 3-603.11 A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information. A facility that serves or sells animal foods raw, partially cooked or without otherwise being processed to eliminate pathogens either in a ready-to-eat form or as an ingredient in another ready-to-eat food shall inform consumers of the significantly increased risk of foodborne illness. The advisory must include a disclosure and reminder and can be provided using brochures, deli case or menu advisories, label statements, table tents, placards or other effective written means. The disclosure shall include a description of the animal derived foods such as "oysters on the half shell (raw oysters)" , "raw-egg Caesar salad" and "hamburgers (can be cooked to order)" or identification of the food by asterisking them to a footnote that state that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: 1) Regarding the safety of these items, written information is available on request; 2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
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VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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VIOLATION OF SECTION 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
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VIOLATION OF SECTION 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
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VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
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VIOLATION OF SECTION 6-201.11 Floors, floor coverings, walls, wall coverings and ceilings are not designed, constructed and installed to be smooth and easily cleanable, specifically:
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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:
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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.
|
Nov 20, 2012
|
92 |
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