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Restaurant inspections

Daily Feast (The)

837 SW 11th Ave, Portland
Complete inspection: July 23, 2019


  • 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: ***Melted butter dated 7/18 sitting out above the stove at room temperature since 7/18.
    • 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. Action Taken: ***Corrected, discarded.
  • 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: ***The cook cracked eggs and wiped his hand on a dry towel and did not wash his 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. Action Taken: ***Corrected


PIC - Christine, owner.
At inspection today:
Hand washing was stocked and accessible
Cold holding 41F or less. Thin tipped thermometer on- hand.
Hot holding 135F or greater.
Proper separation of raw proteins.
Reviewed cooling process. Reviewed reheating process.
Procedures posted and in place for time as a control. All items stamped.
Menu in compliance.
Reviewed employee illness policy, double hand washing, glove use with cuts, top
5 foodborne illness and top 8 food allergens.