Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Apr 12, 2011
|
100 |
-
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.
-
Food-contact surfaces are not clean, specifically:
-
RESTAURANT CLOSURE/UNCORRECTED CRITICALS All critical items have not been corrected. This facility is closed. This facility may reopen after 24 hours if: A. A recheck inspection by the Assistant Director confirms that all critical violations have been corrected; and B. The operator agrees to enroll and complete an approved food manager training course in compliance with OAR 333-157-030(8); and C. A closure dismissal order designated by the Division is delivered to the operator or person in charge; and D. The closed sign previously posted is removed by the Assistant Director. A restaurant may be reopened earlier than 24 hours following a voluntary meeting attended by the restaurant operator or person in charge, the Assistant Director, and the inspecting sanitarian, at which the provisions of subsections (A) through (D) of this section are demonstrated to be met.
-
Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
|
Oct 26, 2011
|
95 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Oct 27, 2011
|
- |
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
|
Apr 10, 2012
|
96 |
-
VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
-
VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
|
Oct 10, 2012
|
100 |
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