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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CRITICAL ITEMS CORRECTED All critical violations have been corrected.
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Lights are not properly shielded, specifically:
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Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Apr 21, 2011
|
93 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Apr 26, 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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Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
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Handwashing facilities are not kept clean, or are not properly maintained or used, specifically:
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Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
|
Oct 26, 2011
|
92 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Nov 14, 2011
|
- |
-
Outer openings and windows in the establishment are not constructed or protected to prevent the entrance of insects and rodents, specifically:
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Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
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Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
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Working containers of poisonous or toxic materials are not clearly labeled, specifically:
|
Apr 26, 2012
|
92 |
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All items that are marked *priority* or *priority foundation* 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 priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
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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 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.
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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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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.
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VIOLATION OF SECTION 2-102.11(A)(B)(C)(1,4-16) The person in charge has not demonstrated knowledge of foodborne illness disease prevention, application of HACCP principles or the requirements of this code, specifically:
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
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VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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VIOLATION OF SECTION 4-203.12 Ambient air or water temperature measuring devices are not easily readable or not accurately or properly scaled, specifically:
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VIOLATION OF SECTION 4-703.11 Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
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VIOLATION OF SECTION 6-301.12 Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
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VIOLATION OF SECTION 7-102.11 Working containers of poisonous or toxic materials are not clearly labeled, specifically:
|
Dec 7, 2012
|
78 |
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A re-inspection was performed on this date to recheck Priority and Priority Foundation violation(s) noted during an inspection. The results of the recheck are:
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POTENTIAL VIOLATION OF CITY OF PORTLAND ORDINANCE NO. 161573 or 161061
Polystyrene foam (PSF) food containers used for serving prepared food, specifically:
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Jan 16, 2013
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