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Restaurant inspections

Bellas Cravings

625 NE Killingsworth Street 100, Portland
Semiannual inspection: April 4, 2018


  • Chemical Sanitizer, Chlorine (5 point deduction). More info
    • Observations: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically: lacking bleach on premise to sanitize surfaces and all wares at time of inspection
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F for water with a pH of 8 or less, or 100°F for water with a pH of 10 or less, or as allowed in rule. Action Taken: *CORRECTED* operator went to store immediately to purchase bleach to sanitize surfaces and wares; inspector obtain bleach for operator at neighboring mobile unit
  • 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: raw proteins improperly stored in commerical cooler - raw chicken above raw beef in tall commerical cooler; raw chicken above (on top shelf) RTE foods in commerical reach-in
    • 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. Action Taken: *CORRECTED* operator re-located all raw proteins to bottom shelves of reach-in and commerical cooler; all raw proteins are properly stored and segregated in coolers; inspector educated operator on the importance of cross-contamination with raw proteins; sticker was given to operator that show proper cooking temperature and seperation
  • Ready-to-Eat Food, Dating (3 point deduction). More info
    • Observations: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically: RTE (ready-to eat) foods lacking date-markings - stew, dill sauce, curry, rice, kabobs
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed. Action Taken: *CORRECTED* operator date-marked all RTE foods that were prepared over a 24 hour; all heat treated food properly date-marked
  • Eating, Drinking or Using Tobacco (3 point deduction). More info
    • Observations: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically: improper beverage container in prep area - insulated drink container
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Employees shall eat, drink, or use any form of tobacco only in designated areas. Employees may drink only from covered beverage containers with a handle or straw in food preparation or utensil washing areas. Action Taken: *CORRECTED* operator removed drink container from prep area; inspector edcuated operator on proper drink containers allowed in prep area - cups with lid and straw
  • Carpeting, Restriction/Installation (0 point deduction). More info
    • Observations: VIOLATION OF SECTION 6-201.14 Carpeting is installed improperly or in an unapproved area, specifically: carpeting throughout mobile unit - cloth runner
    • Correction: REQUIRED CORRECTION: Carpeting may not be installed as a floor covering in food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, refuse storage rooms, or other areas subject to moisture. Carpeting shall be securely attached to the floor and installed tightly against the wall. *CORRECT* please removed carpeting ASAP; all surfaces in mobile unit should be cleanable, non-absorbent, and smooth
  • Wiping Cloths, Air-Drying (0 point deduction). More info
    • Observations: VIOLATION OF SECTION 4-901.12 Wiping cloths are not air-dried in a location or manner that prevents contamination, specifically: lacking sanitation bucket at time of inspection - not setup nor 3 - compartment sink
    • Correction: REQUIRED CORRECTION: Wiping cloths shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, single-service and single-use articles and the wiping cloths. Action Taken: *CORRECTED* operator setup a 100ppm chlorine sanitation bucket; please make sure sanitizer bucket is setup at the start of each shift


- chlorine test strip- ok
- handwashing station stocked and accessible
- thermometer- ok
- FHC 2/2
- cold holding @ 41F or below; cottage cheese @ 39F
- hot holding @ 135F and above; stew @ 165F
- all food prepared on site
- reheating and cooling procedure