Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
-
A service (mop) sink or curbed cleaning facility is not provided, specifically:
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
Maintenance tools are not stored to minimize contamination or in an orderly manner, specifically:
-
Nonfood-contact surfaces are not kept clean, specifically:
-
Poisonous or toxic materials are not properly separated or located, specifically:
-
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
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Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
-
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
-
Ventilation hood systems and devices are not sufficient in number and capacity to prevent grease or condensation, specifically:
|
May 26, 2011
|
82 |
-
A handwashing facility is not accessible for employee use at all times, specifically:
-
A service (mop) sink or curbed cleaning facility is not provided, specifically:
-
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.
-
Containers of poisonous or toxic materials or personal care items are not properly labeled, specifically:
-
Convenient handwashing lavatories are not provided or are not adequate in number, specifically:
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
Ice used as a medium for cooling food or equipment is used as a food, specifically:
-
Lights are not properly shielded, specifically:
-
Live animals are allowed in the establishment, specifically:
-
Maintenance tools are not stored to minimize contamination or in an orderly manner, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
-
Soap is not provided at a handwashing lavatory, specifically:
-
Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
-
The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
-
Toilet rooms are not completely enclosed or provided with a tight-fitting, self-closing door, specifically:
|
Dec 1, 2011
|
72 |
-
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.
-
Convenient handwashing lavatories are not provided or are not adequate in number, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Dec 20, 2011
|
- |
-
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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Convenient handwashing lavatories are not provided or are not adequate in number, 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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Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
|
Jan 13, 2012
|
- |
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CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Jan 24, 2012
|
- |
Restaurant representatives - add corrected or new information about Sway Bar Surveillance, 627 SE Morrison St, Portland, OR »