Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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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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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 repaired or maintained in good repair, specifically:
|
Aug 18, 2011
|
94 |
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CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Sep 22, 2011
|
- |
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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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Galvanized metal is used in equipment or utensils that come into contact with acid foods, specifically:
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Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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Ready-to-eat food is not properly date-marked, 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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Wiping cloths are not properly used or stored, specifically:
|
Feb 22, 2012
|
91 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Mar 8, 2012
|
- |
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Temperature measuring devices are not provided or readily accessible for checking food temperatures, 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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Wiping cloths are not properly used or stored, specifically:
|
Aug 7, 2012
|
96 |
-
Multnomah County Environmental Health will charge a $285.00 re-inspection fee for more than 2 re-inspections in a calendar year connected with a food service facility. The fee for each re-inspection is $285.00 (Multnomah County Code).
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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.
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VIOLATION OF SECTION 4-302.14 A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
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VIOLATION OF SECTION 4-502.11(B) Food temperature measuring devices are not calibrated, specifically:
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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.
|
Feb 25, 2013
|
94 |
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