Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
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Nonfood-contact surfaces are not kept clean, specifically:
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Poisonous or toxic materials are not properly separated or located, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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Temperature measuring devices are not calibrated, or are not in good repair or accurate, 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:
|
Aug 10, 2011
|
80 |
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Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
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Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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Food-contact surfaces are not clean, 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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Temperature measuring devices are not calibrated, or are not in good repair or accurate, 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:
|
Feb 28, 2012
|
81 |
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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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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 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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VIOLATION OF SECTION 4-502.11(B) Food temperature measuring devices are not calibrated, specifically:
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VIOLATION OF SECTION 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
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VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
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VIOLATION OF SECTION 5-202.12(A) A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
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VIOLATION OF SECTION 6-305.11 Dressing rooms, areas or lockers are not provided for employees, specifically:
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VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Oct 17, 2012
|
94 |
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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). This is your FIRST re-inspection for the calendar year.
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VIOLATION OF SECTION 5-202.12(A) A handwashing sink does not provide the minimum water temperature or is not equipped with a mixing valve or combination faucet, specifically:
|
Nov 1, 2012
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- |
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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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All priority and priority foundation violations have been corrected during inspection.
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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). This is your SECOND re-inspection for the calendar year.
|
Nov 20, 2012
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