Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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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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Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, specifically:
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Incorrect methods are used to cool potentially hazardous foods, specifically:
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Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, 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:
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The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
|
Oct 26, 2011
|
85 |
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CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Nov 3, 2011
|
- |
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A handwashing facility is not accessible for employee use at all times, specifically:
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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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Floors are not smooth, durable, easily cleanable, or nonabsorbent or are improperly carpeted, specifically:
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Food employees are not washing their hands as often as necessary, specifically:
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Food is not stored to prevent contamination, specifically:
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Food-contact surfaces are not clean, specifically:
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Raw or ready-to eat food is not properly protected from cross contamination, 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:
|
May 17, 2012
|
73 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Jun 6, 2012
|
- |
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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).
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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 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.
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VIOLATION OF SECTION 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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VIOLATION OF SECTION 4-501.114(A) The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
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VIOLATION OF SECTION 4-601.11(A) Food-contact surfaces are not clean, 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 6-101.11 Floors, walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, or floors are improperly carpeted, 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:
|
Feb 21, 2013
|
87 |
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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 FIRST re-inspection for the calendar year.
|
Mar 5, 2013
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