Rose City Strip, 3620 SE 35th Place, Portland, OR - Restaurant inspection findings and violations

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Business Info

Restaurant: Rose City Strip
Address: 3620 SE 35th Place, Portland, OR
Total inspections: 4
Last inspection: Mar 20, 2013
Score
(the higher the better)
94
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • Food-contact surfaces of cooking equipment and utensils are not kept free of encrusted grease deposits and other soil, specifically:
  • Wiping cloths are not properly used or stored, specifically:
Oct 20, 2011 97
  • Nonfood-contact surfaces are not kept clean, specifically:
Apr 23, 2012 99
  • * 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.
  • All cooling units must have a red fluid thermometer or digital readout.
  • 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.
  • Provide 0-220 degrees metal steel probe thermometer or equivalent for checking food temperatures.
  • 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 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.
  • 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 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
  • VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
  • VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
  • Within 30 days of beginning work every food handler, manager, restaurant owner, etc. must have a valid food handler card. Post copies where available to inspectors.
Oct 27, 2012 97
  • SECTION 3-302.11 Frozen commercially packaged raw animal foods that have been opened must be separated during storage, preparation, holding, and display from frozen, commercially processed and packaged, ready-to-eat food.
  • VIOLATION OF SECTION 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
  • VIOLATION OF SECTION 4-601.11(A) Food-contact surfaces are not clean, 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.
Mar 20, 2013 94

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