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Restaurant inspections

Lewis and Clark College Trail Room

0615 SW Palatine Hill Rd, Portland
Semiannual inspection: Oct. 16, 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:***Gound beef in pizza line has an internal temperature of 70F, it was made today.***
    • 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.***Product in the prep line should be held 41F or below. Product was not cooled long enough before placing in unit**** Action Taken: ***Product cooled in unit***
  • 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:***Worker is handling and cooking raw beef on the grill, then touches the lid for the cooked burgers with contaminated 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
  • 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:***Worker is cooking on line and is drinking out of an unapproved 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.***Personal beverages should be in an approved container, with a lid and a straw or a container with a handle and a lid.*** Action Taken: ***Beverage is removed at inspection***


Cold holding 41F or below except where noted, hot holding 135F or above, date
marking is observed, hand washing sink well supplied, sanitizer concentration
has 300ppm of quat, thermometer provided, time control on all times for service
line, dish washer reached 166F at the final rinse cycle, cook temperature of
chicken patties 165F or above- - ok