Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
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Chemical sanitizers are not approved, specifically:
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Food employees are not washing their hands as often as necessary, specifically:
|
Apr 7, 2011
|
89 |
-
Carpeting is installed improperly or in an unapproved area, specifically:
-
Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
-
Temperature measuring devices are not calibrated, or are not in good repair or accurate, specifically:
-
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Nov 7, 2011
|
95 |
-
Cooked potentially hazardous food is improperly cooled, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
Ready-to-eat food is not properly date-marked, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Jun 21, 2012
|
94 |
-
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 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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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.
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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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This facility marginally complies. If a score of less than 70 is received at the next semi-annual inspection, a “Failed to Comply with the Acceptable Sanitation Standards” notice will be posted.
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VIOLATION OF SECTION 2-101.11 A person in charge has not been designated or is not present in the food establishment, specifically:
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VIOLATION OF SECTION 2-102.11(C)(2,3,17) The person in charge has not demonstrated knowledge of foodborne illness disease prevention relating to employee illness, specifically:
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VIOLATION OF SECTION 2-301.12 Food employees do not use the proper cleaning procedure for washing their hands, specifically:
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VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
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VIOLATION OF SECTION 3-304.15(B)(D)(E) Gloves are not properly designed, specifically:
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VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
VIOLATION OF SECTION 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
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VIOLATION OF SECTION 3-501.19(B)(1,3,4)(C)(1,4,5) The use of time as a public health control is not properly applied, specifically:
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VIOLATION OF SECTION 4-301.11 Equipment for maintaining hot and cold holding temperatures, and cooling and heating food is not sufficient in number or capacity, specifically:
|
Jan 16, 2013
|
73 |
-
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:
|
Feb 6, 2013
|
- |
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