Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food on display is not protected from contamination, specifically:
-
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
|
Aug 19, 2011
|
93 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Sep 14, 2011
|
- |
-
Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
-
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
|
Apr 23, 2012
|
95 |
-
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.
-
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
|
May 7, 2012
|
- |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
May 23, 2012
|
- |
-
VIOLATION OF SECTION 4-204.117 An audible or visual device to indicate that chemical sanitizer needs to be added is not provided on the warewashing machine, specifically:
|
Dec 31, 2012
|
97 |
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