Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
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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Nonfood-contact surfaces are not kept clean, specifically:
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Ready-to-eat food is not properly date-marked, specifically:
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The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
|
Apr 20, 2011
|
90 |
-
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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The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
-
Unnecessary poisonous or toxic materials are on the premises, specifically:
|
May 9, 2011
|
- |
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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The plumbing system is not maintained in good repair, specifically:
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Wiping cloths are not properly used or stored, specifically:
|
May 24, 2011
|
- |
|
No violation details available.
|
May 26, 2011
|
- |
-
A handwashing facility is not accessible for employee use at all times, specifically:
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A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, 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.
-
Cooked potentially hazardous food is improperly cooled, specifically:
-
Food is not stored to prevent contamination, specifically:
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Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
-
Potentially hazardous food is improperly thawed, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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Soap is not provided at a handwashing lavatory, specifically:
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Temperature measuring devices are not provided or readily accessible for checking food temperatures, 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 chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
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The person in charge did not comply with demonstration of knowledge, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Jan 10, 2012
|
75 |
-
Cooked potentially hazardous food is improperly cooled, specifically:
-
Latex Gloves used, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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RECHECK INSPECTION REQUIRED FOR REPEAT CRITICALS This establishment has been cited for the same critical violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-000(15), (51) and (54) and OAR Division 157 to determine whether specified corrections have been maintained. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030.
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Raw or ready-to eat food is not properly protected from cross contamination, specifically:
-
Soap is not provided at a handwashing lavatory, specifically:
-
The person in charge did not comply with demonstration of knowledge, specifically:
|
Jan 19, 2012
|
- |
-
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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Cooked potentially hazardous food is improperly cooled, specifically:
-
Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
-
Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
|
Feb 1, 2012
|
- |
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Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
-
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
|
Feb 15, 2012
|
- |
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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.
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VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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VIOLATION OF SECTION 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, 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 4-601.11(B)(C) Food-contact surfaces of cooking equipment and pans are not kept free of encrusted grease deposits and other soil, or nonfood-contact surfaces are not kept clean, specifically:
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VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
|
Sep 26, 2012
|
89 |
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