Wilfs Station, 800 NW 6th Ave, Portland, OR - Restaurant inspection findings and violations

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Business Info

Restaurant: Wilfs Station
Address: 800 NW 6th Ave, Portland, OR
Total inspections: 5
Last inspection: Sep 10, 2012
Score
(the higher the better)
100
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Inspection findings

Inspection Date

Inspection Score
(the higher the better)
  • In-use dispensing utensils are not properly stored, specifically:
  • 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.
Apr 27, 2011 98
  • 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 employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
  • Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
  • The reduced oxygen packaging process is unapproved or does not follow required procedures, specifically:
Dec 16, 2011 91
  • CRITICAL ITEMS CORRECTED  All critical violations have been corrected.
Jan 5, 2012 -
No violation details available. May 24, 2012 -
  • A variance from the Oregon Health Authority is required prior to smoking food for preservation, curing food, using food additives, reduced oxygen packaging of cooked foods, preparing food by another method that is determined to require a variance and/or sprouting seeds or beans.
  • New Food Sanitation Rules are in effect as of September 4, 2012. Non-compliance with these new rules will not be considered a violation until after July 1, 2013. After that date, priority items will be a 5 point violation and priority foundation items will be a 3 point violation.
  • SECTION 3-302.11 Frozen commercially packaged raw animal foods that have been opened must be separated during storage, preparation, holding, and display from frozen, commercially processed and packaged, ready-to-eat food.
  • 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.
  • 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.
  • 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.
Sep 10, 2012 100

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