Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
-
Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, 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:
-
Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
|
Apr 14, 2011
|
92 |
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
Poisonous or toxic materials are not properly separated or located, specifically:
-
Shellstock is not properly labeled or tagged, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Nov 10, 2011
|
85 |
No violation noted during this evaluation.
|
May 4, 2012
|
100 |
-
Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
-
Glass temperature measuring devices are used, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
May 17, 2012
|
95 |
-
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 3-501.13 Potentially hazardous food is improperly thawed, specifically:
-
VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
-
VIOLATION OF SECTION 6-301.12 Hand towels or a hand drying device is not provided at the handwashing sink, 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:
-
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.
|
Jan 25, 2013
|
97 |
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