Ringlers Annex Cellar Bar, 1223 SW Stark, Portland, OR - Restaurant inspection findings and violations

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Business Info

Restaurant: Ringlers Annex Cellar Bar
Address: 1223 SW Stark, Portland, OR
Total inspections: 4
Last inspection: Nov 20, 2012
Score
(the higher the better)
100
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • CRITICAL ITEMS CORRECTED  All critical violations have been corrected.
  • REPEAT VIOLATION  Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
  • Ready-to-eat food is not properly date-marked, specifically:
Apr 2, 2011 90
  • CRITICAL ITEMS CORRECTED  All critical violations have been corrected.
  • The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Dec 10, 2011 96
No violation noted during this evaluation. Jun 18, 2012 100
  • * 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.
  • New Food Sanitation Rules are in effect as of September 4, 2012. Non-compliance with these new rules will not be considered a violation until after July 1, 2013. After that date, priority items will be a 5 point violation and priority foundation items will be a 3 point violation.
  • 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.
  • 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.
  • SECTION 4-302.12 Food temperature measuring devices shall be provided and readily accessible for use. If thin foods such as meat patties and fish filets are cooked, a temperature measuring device that is designed to measure the temperature of thin masses shall be provided and accessible.
  • 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 20, 2012 100

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