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:
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Food is not stored to prevent contamination, specifically:
-
Food is unsafe, adulterated or not honestly presented, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Jun 8, 2011
|
86 |
-
A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment or utensils are placed, specifically:
-
Food employees do not use the proper cleaning procedure for washing their hands, specifically:
-
Potentially hazardous food is improperly thawed, specifically:
-
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 person in charge did not comply with demonstration of knowledge, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Dec 28, 2011
|
84 |
-
A direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment or utensils are placed, 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.
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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.
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
|
Jun 13, 2012
|
86 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Jun 27, 2012
|
- |
-
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.
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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.
|
Dec 18, 2012
|
100 |
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