Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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Food is in contact with surfaces of equipment and utensils that are not properly cleaned and sanitized, 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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Ready-to-eat food is not properly date-marked, specifically:
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Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
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Apr 14, 2011
|
- |
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Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
|
Apr 21, 2011
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- |
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CRITICAL ITEMS CORRECTED All critical violations have been corrected.
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Food is not stored to prevent contamination, specifically:
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Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
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Incorrect methods are used to cool potentially hazardous foods, specifically:
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Linens and napkins are used in direct contact with food, specifically:
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Nonfood-contact surfaces are not kept clean, specifically:
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Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
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Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
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The delivery mechanism of dispensing equipment does not protect food or ice from contamination, specifically:
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The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
|
Nov 30, 2011
|
79 |
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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:
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Food is in contact with surfaces of equipment and utensils that are not properly cleaned and sanitized, specifically:
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Food is not stored to prevent contamination, specifically:
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Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
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Handwashing facilities are not conveniently located in the food preparation area or provided in or adjacent to toilet rooms, specifically:
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In-use dispensing utensils are not properly stored, specifically:
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Nonfood-contact surfaces are not kept clean, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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Refuse, recyclables and returnables are not removed at an adequate frequency, specifically:
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The establishment is not free of unnecessary items or litter, specifically:
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Wiping cloths are not properly used or stored, specifically:
|
May 17, 2012
|
74 |
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CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
May 31, 2012
|
- |
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POTENTIAL VIOLATION OF CITY OF PORTLAND ORDINANCE NO. 161573 or 161061
Polystyrene foam (PSF) food containers used for serving prepared food, specifically:
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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 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 2-102.11(A)(B)(C)(1,4-16) The person in charge has not demonstrated knowledge of foodborne illness disease prevention, application of HACCP principles or the requirements of this code, 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 2-301.15 Food employees are not washing their hands in an approved handwashing sink, specifically:
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VIOLATION OF SECTION 3-202.18(A) Shellstock is not properly labeled or tagged, specifically:
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VIOLATION OF SECTION 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, 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 3-305.11 Food is not stored to prevent contamination, specifically:
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VIOLATION OF SECTION 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
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VIOLATION OF SECTION 4-101.11(B)-(E) Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, 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 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
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VIOLATION OF SECTION 5-204.11 Handwashing sinks are not conveniently located in the food preparation area or provided in or adjacent to toilet rooms, specifically:
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VIOLATION OF SECTION 6-101.11 Floors, walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, or floors are improperly carpeted, specifically:
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VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
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Violations create a serious or imminent danger to public health. These violations require your immediate attention so that they are corrected, or a safe alternative procedure issued. During this inspection, you corrected all *PRIORITY AND PRIORITY FOUNDATION* violations that were observed, thereby protecting your customers and avoiding possible closure proceedings of your restaurant.
|
Jan 4, 2013
|
74 |
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