Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food employees are not washing their hands as often as necessary, specifically:
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Food on display is not protected from contamination, specifically:
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Food temperature measuring devices are not accurately or properly scaled, specifically:
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Linens and napkins are used in direct contact with food, specifically:
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Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
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Nonfood-contact surfaces are not kept clean, specifically:
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Wiping cloths are not properly used or stored, specifically:
|
Oct 4, 2011
|
88 |
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A handwashing facility is not accessible for employee use at all times, specifically:
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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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Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
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Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
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Linens and napkins are used in direct contact with food, specifically:
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Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
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Potentially hazardous food is improperly thawed, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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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.
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Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
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Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
|
Jan 27, 2012
|
72 |
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* SECTION 2-201.12 The person in charge did not properly exclude or restrict a food employee. Employees with undiagnosed vomiting or diarrhea must be excluded from the food establishment until they are free of symptoms for at least 24 hours.
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New Food Sanitation Rules are in effect as of September 4, 2012. Non-compliance with these new rules will not be considered a violation until after July 1, 2013. After that date, priority items will be a 5 point violation and priority foundation items will be a 3 point violation.
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SECTION 3-201.16 Wild harvested mushroom buyer specification records do not contain required information or are not properly maintained, or required notice is not provided. Writtten buyer specifications for wild mushrooms shall be maintained on file for 90 days from the date of sale or service and contain the following information: 1) Identification by scientific name and common name of the mushroom species; 2) Identification in the fresh state; 3) The name and contact information of the person who identified the mushroom and the mushroom seller; and 4) A statement as to the qualifications and training of the identifier, specific to mushroom identification. A food establishment that sells, uses or serves wild harvested mushrooms shall ensure the mushrooms are conspicuously identified by a label, placard or menu notation that states: 1) The common and usual name of the mushroom; and 2) The statement "Wild Mushrooms: not an inspected product".
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SECTION 3-302.11 Frozen commercially packaged raw animal foods that have been opened must be separated during storage, preparation, holding, and display from frozen, commercially processed and packaged, ready-to-eat food.
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VIOLATION OF SECTION 2-304.11 Food employees do not wear clean outer clothing, specifically:
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VIOLATION OF SECTION 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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VIOLATION OF SECTION 5-205.11 A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, 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.
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Your restaurant has received a score of 70 or more and will be posted with a notice stating that the restaurant has “Complied with the Acceptable Sanitation Standards”.
|
Dec 10, 2012
|
92 |
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