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Restaurant inspections

Original Courtyard City Center

300 SW 6th Ave, Portland
Reinspection: Oct. 31, 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: ***At time of inspection the refrigeration unit in front of egg station was holding products: cooked and cooled mushrooms 46F, veggie patty 54F, cooked chard 46F, diced ham 55F, cooked and cooled cubed potatoes 48F, salmon filet 47F. Inserts: Mayos 46F, caramelized onions 48F. ***In griddle station the cabinet with drawers holding ham steaks 46.6F, bacon 46F, raw hamburger patties 47F. PIC confirmed readings with in-house thin tipped thermometer. ***There was no temporary corrective action in place, such as products on ice. PIC stated sometimes it works and sometimes it doesn't. When the temp rises we ice products.
    • 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. ***Corrected by returning all products to the walk-in in shallow pans for rapid cooling. Product had been in units approx. 1.5 hours according to line cook. ***Temporary corrective action is to use ice ALL THE TIME with TCS foods until the unit can consistently hold 41F or less. Using a refrigeration unit that you know is not able to hold products 41F or less is considered an uncorrected priority violation and you are subject to closure. Recheck required. I will return for a reinspection. You may contact me via email on when the repairs will take place. I will return to recheck with-in the next two weeks. 9/21/18 RETURNED FOR RECHECK ON REFRIGERATION UNIT THAT HAS NOT BEEN HOLDING 41F OR LESS. ***AT TIME OF INSPECTION WE DID FIND PHFS IN THE SAUTE END UNIT OUT OF TEMPERATURE EVEN ON ICE (CUT TOMATOES 4


This was a consult rather than an official reinspection as this facility is
actively working on the refrigeration unit repair and/or replacement.
The drop- down inserts in the first unit (saute) are the only areas using ice as
a temporary corrective measure. This option will eventually stop being an
option. Your semi- annual inspection citing this was 8/27/18, which was over 2
months ago. We need to hear of the definitive action/permanent correction
with- in 2 weeks. The refrigeration units being unable to hold your TCS foods
41F or less on the hot line has been a long- standing issue in your facility.
At inspection today logs were available with temperature taken sometimes once a
day sometimes twice. I instructed Ben, that all TCS foods on ice (temporary
corrective measure) needs to be tempted and recorded at least every four hours.
Please let me know if you have any