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Restaurant inspections
RESTAURANT INSPECTIONS Zaatar inspections April 22, 2019 inspection


827 SW 2nd Ave, Portland
Semiannual inspection: April 22, 2019
Outcome: Complied


  • 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: ***Feta cheese on top on refrigerated inserts was 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. Action Taken: ***Corrected by returning to walk-in cooler, uncovered, for rapid cooling.
  • 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: ***Employee returned from the restroom and didn't wash his hands and started to put his gloves on.
    • 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
  • Ready-to-Eat Food, Dating (3 point deduction). More info
    • Observations: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically: ***Baba, lentil soup, hummus and zaatar dough pies with out a date. Meat pies were also in to-go bags that are intended to hold containers of food not to be in direct contact with food.
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed. Action Taken: ***All discarded. Dates unknown. Product had come from the other location in NW.


This was the facilities first statutory inspection. They have been open for
about two weeks.
Only one food handlers card was on hand. Please email me copies.
Reviewed hand washing. Sink was stocked and accessible.
Cold holding 41F or less (except some cheese)
Thin tipped thermometer on- hand.
Reviewed proper hot holding temperature 135F, proper reheating temperature 165F
Reviewed date marking. All food needs to dated with the date from the original
Just because something is in a reach- in cooler does NOT mean it doesn't require
a date mark.
All TCS foods (temperature control for safety) has only 7 days. Day one is the
first day you make it so then add 6. This includes dolmas,which PIC stated they
keep for about 2 weeks.
Feta cheese is a soft cheese and also has only a 7 day shelf life once opened.
Sanitizer bucket and dishwasher were 50PPM chorine. OK