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Restaurant inspections

Biscuits Cafe

4200 Mercantile Drive # 790, Lake Oswego
Semiannual inspection: Sept. 25, 2018
Outcome: Needs Reinspection


  • Food-Contact Surface, Cleaning Freq. (5 point deduction). More info
    • Observations: VIOLATION OF SECTION 4-602.11(A)(C) *PRIORITY* Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:MEAT SLICER NOT PROPERLY CLEANED AFTER USE.
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food-contact surfaces of equipment, containers and utensils shall be cleaned: 1) Before each use with a different type of raw animal food; 2) Each time there is a change from working with raw foods to working with ready-to-eat foods; 3) Between uses with raw fruits and vegetables and potentially hazardous foods; 4) Before using or storing a food temperature measuring device; 5) At any time during the operation when contamination may have occurred; and 6) At least every 4 hours, unless the equipment and their contents are maintained at proper temperatures; 7) In a refrigerated room at a frequency based on the table in Chapter 4-602.11; and 8) Every 24 hours in salad bars, delis, cafeteria lines, and other serving situations that hold ready-to-eat potentially hazardous foods where new product is combined with the same food.WASH RINSE AND SANITIZE AFTER EACH USE.
  • Hot and Cold Holding (5 point deduction). More info
    • Observations: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: DOUBLE DOOR TRUE PREP COOLER ON LINE 58F TOP AND BOTTOM.
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less.FOODS DISCARDED. RE-CHECK NEEDED
  • Food Temp Meas. Devices, Provided (3 point deduction). More info
    • Observations: VIOLATION OF SECTION 4-302.12 *PRIORITY FOUNDATION* Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:THIN TIPPED FOOD THERMOMETER NOT PROVIDED.
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food temperature measuring devices shall be provided and readily accessible for use. At a minimum, a metal-stemmed temperature measuring device with a scale appropriate to the intended range of use shall be provided to take internal food temperatures. 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.PROVIDE.
  • Wiping Cloths, Use Limitation (0 point deduction). More info
    • Observations: VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:COOKLINE SANITIZE BUCKET LACKED SANITIZER.
    • Correction: REQUIRED CORRECTION: Cloths that are in use for wiping food spills shall be used for no other purpose. Cloths used for wiping food spills shall be dry or wet and stored in an approved sanitizing solution. Dry or wet cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes, and wet cloths used with raw animal foods shall be kept in separate sanitizing solution. Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.RE-MIXED.


**discussed proper cooling methods of corned beef, do not cover until 41f or
**monitor low boy temperature, some foods marginal. Have repair company verify
proper operation when they come to repair the double door cooler.