Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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A test kit is not used to accurately determine the concentration of chemical sanitizer, specifically:
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Equipment for maintaining hot and cold holding temperatures, and cooling and heating food is not sufficient in number or capacity, specifically:
-
FAILED TO COMPLY Your restaurant has a sanitation score of less than 70, and will be posted with a notice stating that the restaurant "FAILED TO COMPLY WITH THE ACCEPTABLE SANITATION STANDARDS." This notice will remain in effect until the restaurant is closed or until a sanitation score of 70 or more is obtained upon another inspection. Another inspection to determine compliance will be made within 30 days. On this inspection, a restaurant that again receives a score of less than 70 WILL BE CLOSED.
If your restaurant fails to obtain a minmum acceptable sanitation score of 70 or
If your restaurant receives a score of less than 70 on the next semi-annual inspection your restaurant will be subject to an increased inspection schedule per OAR 333-157-0027. An inspection of your facility will be required every three (3) month period until your facility has received four (4) consecutive scores of 70 or more. Three of these inspections must be unannounced complete inspections and the fourth may be a HACCP-based announced inspection. When more than tow (2) complete inspections are required in a calendar year, a $120.00 fee will be charged for each additional complete or HACCP-based inspection.
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Food employees are not washing their hands as often as necessary, specifically:
-
Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
-
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
-
Poisonous or toxic materials are improperly used or applied, specifically:
-
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:
-
Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
-
Toilet facilities are not provided or are inadequate in number, specifically:
|
Jul 15, 2011
|
58 |
-
Cooked potentially hazardous food is improperly cooled, specifically:
-
Foods are placed below the food rim of a directly plumbed sink, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Nov 8, 2011
|
89 |
-
Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
-
Foods are placed below the food rim of a directly plumbed sink, specifically:
|
Apr 17, 2012
|
86 |
-
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.
|
Nov 9, 2012
|
100 |
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