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Restaurant inspections

Bamboo Grove Hawaiian Grille

0515 SW Carolina St, Portland
Semiannual inspection: Dec. 18, 2018


  • Cooling (5 point deduction). More info
    • Observations: VIOLATION OF SECTION 3-501.14 *PRIORITY* Cooked potentially hazardous food is improperly cooled, specifically:***Chicken made this morning have an internal temperature of 56F in 5 gallon buckets, in the larger walk-in. Also, Cooked pork yesterday has internal temperature of 48F in pans on the shelving of the smaller walk-in.****
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Cooked potentially hazardous food shall be cooled: 1) from 135°F to 70°F within two hours; and 2) from 70°F to 41°F or less, within four hours. Potentially hazardous food received at a temperature above 41°F shall be cooled to those temperatures within four hours.***Chicken should be cooled quickly according to the risk control plan set made up by the facility. The 5 gallon buckets are placed into shallow quanitity and pans and the pork is discarded. The smaller walk-in doesn't have the capacity that is needed for cooling***
  • Raw Animal Foods (5 point deduction). More info
    • Observations: VIOLATION OF SECTION 3-401.11(A)(B)(2) *PRIORITY* Raw animal foods are improperly cooked, specifically:***Cooked chicken has an internal temperature of 143F to 157F straight of the grill with no temperature check.***
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Raw animal foods shall be cooked to heat all parts of the food to a temperature and for a time that complies with the following: 1) Raw shell eggs broken and prepared for immediate service - 145°F or above, for 15 seconds; 2) Fish, meat, pork, and game animals commercially raised for food - 145°F or above, for 15 seconds; 3) Ratites, injected, mechanically tenderized or comminuted (ground) meats, and eggs - 158°F for one second, 155°F for fifteen seconds, 150°F for one minute, or 145°F for three minutes; 4) Poultry, baluts, wild game animals, stuffed meat, fish, pasta or poultry or stuffing containing meat, fish, or poultry - 165°F or above, for 15 seconds; 5) Roasts of beef and corned beef - 130°F and hold for 121 minutes or as specified in rule.***Raw chicken should be cooked to 165F for 15 seconds. Use thermometer to check the temperature of the chicken*** Action Taken: ***Chicken was placed back on the grill and cooked to above 165F. ***
  • Separation, Packaging, Segregation, Cross-Cont. (5 point deduction). More info
    • Observations: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:***A pan of cooked chicken and the bowl of raw chicken are on the shelf below the grill. The cook is bringing the bowl of raw chicken over the top of cooked chicken. Also, tongs are being used for both raw and cooked chicken ***
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level.***Cooked chicken should be separated from the raw chicken. Separate tongs should be used for raw and cooked chicken*** Action Taken: ***The cooked chichen recooked to 165F and use separate tongs for raw and cooked chicken.***
  • When to Wash (5 point deduction). More info
    • Observations: VIOLATION OF SECTION 2-301.14 *PRIORITY* Food employees are not washing their hands as often as necessary, specifically:***Cook is wearing gloves to place raw chicken from a bowl to the grill then continuing to work at using tongs to flip cooked chicken on grill without removing gloves and washing hands.***
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food employees must thoroughly wash their hands and exposed portions of their arms: 1) before beginning or returning to work; 2) after touching body parts other than clean hands and clean, exposed portions of arms; 3) after using the toilet room; 4) after caring for, or handling service or aquatic animals; 5) after coughing, sneezing, or using a handkerchief or disposable tissues; 6) after using tobacco, eating or drinking from inappropriate containers; 7) after handling soiled equipment or utensils; 8) immediately before engaging in food preparation in the food preparation area; 9) during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; 10) when switching between working with raw foods and working with ready-to-eat foods; 11) before donning gloves for working with food; or 12) after engaging in other activities that contaminate the hands.***Gloves should be removed


Cold holding 41F or below, hot holding 135F or above, hand washing sinks well
supplied, thermometer is provided, testing strips provided, dish washing
machine has 50ppm of chlorine at the final rinse cycle, sanitizer concentration
has 100ppm of chlorine- - ok
*****The cooling should be done in the larger walk- in only***