Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Jul 21, 2011
|
100 |
No violation noted during this evaluation.
|
Feb 15, 2012
|
100 |
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
-
Lights are not properly shielded, specifically:
-
Ready-to-eat food is not properly date-marked, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
-
The wash compartment of the sink or mechanical dishwasher does not contain a wash solution with a cleaning agent, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Aug 14, 2012
|
81 |
-
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.
-
VIOLATION OF SECTION 2-102.11(C)(2,3,17) The person in charge has not demonstrated knowledge of foodborne illness disease prevention relating to employee illness, specifically:
-
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.
|
Mar 8, 2013
|
97 |
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