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Restaurant inspections


7800 SW Capitol Hwy, Portland
Reinspection: May 9, 2018


  • 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:***Middle domestic style refrigerator along the wall of 3 domestice style refrigerators is holding at 47F.
    • 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.***All potentially hazardous food is removed and discarded if higher then 41F. No potentially hazardous food should be held in unit until it is repaired and holding 41F or below.***
  • Consumer Advisory (3 point deduction). More info
    • Observations: VIOLATION OF SECTION 3-603.11 *PRIORITY FOUNDATION* A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information, specifically:***Items served raw or undercooked are not asterisks to show they have an advisory.
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. A facility that serves or sells animal foods raw, partially cooked or without otherwise being processed to eliminate pathogens either in a ready-to-eat form or as an ingredient in another ready-to-eat food shall inform consumers of the significantly increased risk of foodborne illness. The advisory must include a disclosure and reminder and can be provided using brochures, deli case or menu advisories, label statements, table tents, placards or other effective written means. The disclosure shall include a description of the animal derived foods such as "oysters on the half shell (raw oysters)" , "raw-egg Caesar salad" and "hamburgers (can be cooked to order)" or identification of the food by asterisking them to a footnote that state that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that state
  • Demonstration of Knowledge (3 point deduction). More info
    • Observations: VIOLATION OF SECTION 2-102.11(A)(B)(C)(1,4-16) *PRIORITY FOUNDATION* The person in charge has not demonstrated knowledge of foodborne illness disease prevention, application of HACCP principles or the requirements of this code, specifically:***Cook was asked what reheating temperature is for an item cooked yesterday such as shredded beef, sauces, meatballs; 155F was his response. Several questions from kitchen staff about the temperature of how cold does a product have to be to put it in a container with a lid?***
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. The person in charge shall demonstrate knowledge of the code by: 1) Complying with the code by having no violations of priority items during the current inspection; 2) Being a certified food protection manager; or 3) Responding correctly to the inspector's questions as they relate to the operation.****Reheating of a product that is cooked and cooled in house should be reheated to 165F to hot hold at 135F. The 41F or below is the proper temperature of a product to be placed in a container with a lid.***


1st recheck was conducted today to check on violations cited during the semi
annual inspection. Violations have been corrected: ***3- 403.11 reheating for
hot holding is 165F then held at 135F, CORRECTED,***3- 501.14 cooling is being
conducted in back sink with an ice bath. Also suggest cooling in walk- in
CORRECTED,***3- 501.16 Hot holding is 135F CORRECTED,****2- 102.11 review
temperatures with PIC CORRECTED, ***2- 401.11 personal beverages are in approved
containers CORRECTED, ***3- 603.11 consumer advisory has been updated on the