Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
-
Walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
|
Apr 8, 2011
|
96 |
-
Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
-
Food-contact surfaces are not clean, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Nov 17, 2011
|
91 |
-
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.
-
Food packaged in the establishment or bulk foods are not properly labeled, specifically:
-
Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
May 23, 2012
|
90 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Jun 12, 2012
|
- |
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
-
VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
|
Feb 22, 2013
|
100 |
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