Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
-
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.
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
-
Food employees are not washing their hands as often as necessary, specifically:
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
In-use dispensing utensils are not properly stored, specifically:
-
Microwave ovens do not meet safety standards, specifically:
-
Potentially hazardous food is improperly thawed, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
Ready-to-eat food is not properly date-marked, specifically:
-
The person in charge did not comply with demonstration of knowledge, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Nov 9, 2011
|
79 |
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Food is stored in prohibited areas, specifically:
-
In-use dispensing utensils are not properly stored, specifically:
-
Incorrect methods are used to cool potentially hazardous foods, specifically:
-
RECHECK INSPECTION REQUIRED FOR REPEAT CRITICALS This establishment has been cited for the same critical violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-000(15), (51) and (54) and OAR Division 157 to determine whether specified corrections have been maintained. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030.
-
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:
|
Jun 25, 2012
|
76 |
No violation details available.
|
Jul 2, 2012
|
- |
-
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 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
VIOLATION OF SECTION 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
-
VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, 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
|
87 |
Restaurant representatives - add corrected or new information about Riverwalk Cafe, 2100 SW River Parkway, Portland, OR »