Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
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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CRITICAL ITEMS CORRECTED All critical violations have been corrected.
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Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
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Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
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In-use dispensing utensils are not properly stored, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, 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:
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The plumbing system is not maintained in good repair, specifically:
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Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
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Utensils are not maintained in good repair, specifically:
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Wiping cloths are not properly used or stored, specifically:
|
Dec 2, 2011
|
83 |
|
No violation details available.
|
Dec 13, 2011
|
- |
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Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
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Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
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In-use dispensing utensils are not properly stored, specifically:
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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.
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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.
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Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, 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:
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The manual warewashing temperature for hot water sanitization by immersion is not 171°F (77°C), specifically:
|
Jun 21, 2012
|
89 |
|
No violation details available.
|
Jul 2, 2012
|
- |
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All priority and priority foundation violations have been corrected during inspection.
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VIOLATION OF SECTION 2-401.11 Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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VIOLATION OF SECTION 3-501.18(A) Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, 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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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 15, 2012
|
92 |
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