Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
Soap is not provided at a handwashing lavatory, specifically:
|
Apr 6, 2011
|
96 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Oct 3, 2011
|
95 |
-
Dead or trapped birds, insects, rodents or other pests are not removed from the establishment at a proper frequency, specifically:
-
Food is not stored to prevent contamination, specifically:
|
Apr 5, 2012
|
97 |
-
VIOLATION OF SECTION 6-301.12 Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
|
Sep 25, 2012
|
97 |
-
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).
-
SECTION 2-103.11 Employees are not properly trained in food allergy awareness. Employees shall be properly trained in food allergy awareness as it relates to their assigned duties.
-
SECTION 3-501.16 Cut tomatoes and cut leafy greens are now considered potentially hazardous foods and must be maintained under temperature control at 41°F or below or 135°F or above, unless time as a public health control is utilized.
|
Mar 20, 2013
|
100 |
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