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Restaurant inspections

Rollin Fresh 1, Class IV

3207 SE Hawthorne Blvd, Portland
Semiannual inspection: April 6, 2018


  • Conveying Sewage (5 point deduction). More info
    • Observations: VIOLATION OF SECTION 5-402.13 *PRIORITY* Sewage is not disposed of through an approved system or in an approved manner, specifically: grey water improperly conveyed - food debris on floor under mobile unit - signs of past grey water tank leaks
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system. *CORRECT* operator emptied tank, located possible leak near the junction where the grey water tank meet sink pipe; leak was repaired with stray foam; operator cleaned under mobile unit and t-valv; RE-INSPECTION REQUIRED
  • 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: cold holding in small black residental cooler closest to the serving window @ 45-50F - breaded chicken @ 50F; raw tuna @ 45F; imitation crab @ 46F
    • 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* operator placed tuna and crab in commerical cooler - just prepped 10 minutes ago; < 4 hours out of temperature; breaded chicken was discarded due to temperature abuse - > 4hours out temperature
  • Records, Creation and Retention (3 point deduction). More info
    • Observations: VIOLATION OF SECTION 3-402.12 *PRIORITY FOUNDATION* Freezing temperatures are not recorded or records are not maintained or provided as required for raw, raw-marinated, partially cooked or marinated-partially cooked fish served or sold in a ready-to-eat form, specifically: lacking proper documentation for parasite destruction at time of inspection - owner has paperwork on mobile phone
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. If raw, raw-marinated, marinated partially cooked or partially cooked fish are served or sold in a ready-to-eat form, the person in charge must identify each batch by name and date, measure the freezing temperature once per day, record the freezing temperatures and time to which the fish are subjected and shall retain the records at the food establishment in chronological order for 90 days beyond the time of service or sale. Each invoice from the supplier shall state the specific by species. A written agreement or statement from the supplier shall be provided stipulating that the fish are frozen to a temperature and for a time as required by rule. This agreement shall be updated once per year. Action Taken: *CORRECTED* operator has records on mobile phone but not accessible on mobile unit to employee's or PIC; inspector suggested that all mobile unit that owner operates needs to have a hard copy onsite for all mobile unit; owner was easily acce
  • Ventilation System, Exhaust Vents (0 point deduction). More info
    • Observations: VIOLATION OF SECTION 6-202.12 Vents for heating, ventilating and air conditioning are not designed and installed to prevent contamination, specifically: exhaust fan in mobile unit lacking screen
    • Correction: REQUIRED CORRECTION: Heating, ventilating and air conditioning systems shall be designed so that make-up air intake and exhaust vents do not contaminate food, food preparation surfaces, equipment or utensils. *CORRECT* please install screen in fan to prevent pest from entering mobile unit
  • Nonfood-Contact Surface, Cleaning Freq (0 point deduction). More info
    • Observations: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically: non-food contact surfaces not clean - food debris on floor, equipment, walls, counters, handles, batter station from tempura is prepped
    • Correction: REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. *CORRECT* please deep clean mobile unit; sanitize all surfaces and equipment; free from food debris and grease build up


- chlorine test strip- ok
- time control
- consumer advisory
- parasite destruction paperwork
- handwashing station stocked and accessible
- thermometer- ok
- sanitizer 100ppm
- FHC 6/6
- cold holding @ 41F or below; shrimp @ 39F