Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
Ready-to-eat food is not properly date-marked, specifically:
-
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
|
Aug 11, 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-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
-
Nonfood-contact surfaces are not kept clean, specifically:
-
The establishment is not free of unnecessary items or litter, specifically:
|
Dec 29, 2011
|
94 |
No violation details available.
|
Apr 9, 2012
|
- |
No violation noted during this evaluation.
|
Jun 27, 2012
|
100 |
No violation noted during this evaluation.
|
Jun 28, 2012
|
100 |
-
VIOLATION OF SECTION 4-601.11(A) Food-contact surfaces are not clean, specifically:
|
Sep 18, 2012
|
97 |
No violation noted during this evaluation.
|
Dec 21, 2012
|
100 |
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