Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
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Clean utensils and single-service items are not handled, displayed or dispensed in a manner to prevent contamination, specifically:
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
Food is unsafe, adulterated or not honestly presented, specifically:
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REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
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Ready-to-eat food is not properly date-marked, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Apr 21, 2011
|
82 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Apr 26, 2011
|
- |
-
Soap is not provided at a handwashing lavatory, specifically:
-
Wiping cloths are not properly used or stored, specifically:
|
Dec 2, 2011
|
94 |
-
Food-contact surfaces of cooking equipment and utensils are not kept free of encrusted grease deposits and other soil, specifically:
-
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
|
May 24, 2012
|
97 |
-
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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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 3-603.11 A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information. A facility that serves or sells animal foods raw, partially cooked or without otherwise being processed to eliminate pathogens either in a ready-to-eat form or as an ingredient in another ready-to-eat food shall inform consumers of the significantly increased risk of foodborne illness. The advisory must include a disclosure and reminder and can be provided using brochures, deli case or menu advisories, label statements, table tents, placards or other effective written means. The disclosure shall include a description of the animal derived foods such as "oysters on the half shell (raw oysters)" , "raw-egg Caesar salad" and "hamburgers (can be cooked to order)" or identification of the food by asterisking them to a footnote that state that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: 1) Regarding the safety of these items, written information is available on request; 2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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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 4-703.11 Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
|
Dec 18, 2012
|
95 |
-
All priority and priority foundation violations have been corrected during inspection.
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VIOLATION OF SECTION 7-203.11 A container used to store poisonous or toxic materials is used to store, transport or dispense food, specifically:
|
Jan 25, 2013
|
- |
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