Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
-
Food employees are not washing their hands in an approved handwashing lavatory, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
|
Jun 8, 2011
|
94 |
-
A covered receptacle is not provided in a restroom used by females, specifically
-
A waste receptacle is not provided at a handwashing sink where disposable towels are used, specifically:
-
Lights are not properly shielded, specifically:
-
Nonfood-contact surfaces are not designed for easy cleaning and maintenance, specifically:
|
Dec 7, 2011
|
96 |
-
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.
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
|
May 18, 2012
|
91 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
May 30, 2012
|
- |
-
All items that are marked *priority* or *priority foundation* 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 priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
-
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 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
-
VIOLATION OF SECTION 5-204.11 Handwashing sinks are not conveniently located in the food preparation area or provided in or adjacent to toilet rooms, specifically:
-
VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
|
Dec 18, 2012
|
97 |
-
All priority and priority foundation violations have been corrected during inspection.
|
Jan 31, 2013
|
- |
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