Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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A handwashing facility is not accessible for employee use at all times, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or 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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Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
|
Aug 26, 2011
|
86 |
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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 is not stored to prevent contamination, specifically:
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Raw or ready-to eat food is not properly protected from cross contamination, 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:
-
Toilet facilities are not provided or are inadequate in number, specifically:
-
Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
-
Walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
|
Feb 28, 2012
|
83 |
-
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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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 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 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, 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.
|
Nov 27, 2012
|
90 |
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