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:
-
Food employees do not minimize contact with exposed foods, specifically:
-
Nonfood-contact surfaces are not kept clean, specifically:
-
Poisonous or toxic materials are not properly separated or located, specifically:
-
The plumbing system is not maintained in good repair, specifically:
|
May 12, 2011
|
89 |
-
Food employees do not minimize contact with exposed foods, specifically:
-
Food packaged in the establishment or bulk foods are not properly labeled, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
|
Dec 6, 2011
|
92 |
-
Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
-
Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Jun 19, 2012
|
95 |
-
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.
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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:
-
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, 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.
|
Feb 27, 2013
|
97 |
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