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Restaurant inspections
RESTAURANT INSPECTIONS Zuppa inspections Oct. 10, 2018 inspection


833 NW 16th Ave, Portland
Semiannual inspection: Oct. 10, 2018
Outcome: Complied


  • Separation, Packaging, Segregation, Cross-Cont. (5 point deduction). More info
    • Observations: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:***Raw beef was observed being stored above produce in the walk in cooler (food items were from another operator using the commissary space).***
    • Correction: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Action Taken: ***The person in charge was notified. Proper storage levels were reviewed and the food items were rearranged accordingly. Please ensure that raw proteins are stored below ready to eat food items and according to cooking temperatures. Please ensure that all operators using the commissary space are following proper storage procedures.***
  • Cleaning, Frequency/Restrictions (0 point deduction). More info
    • Observations: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:***Considering normal wear and tear, the overall cleanliness of the facility was good. However, floors underneath of shelving and equipment were observed with accumulating soil residue.***
    • Correction: REQUIRED CORRECTION: The physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Action Taken: ***The person in charge was notified. Please ensure that a deep cleaning of the floors is conducted throughout the kitchen.***


This is a catering business operating out of a commissary kitchen. The owner of
this license is also the owner of the commissary space; therefore, this license
covers both the commissary kitchen and the catering business.
All hand washing sinks were observed fully stocked and accessible.
All cold holding temperatures checked were observed at 41 F or less.
No hot holding or cooking temperatures were observed.
Proper cooling methods were discussed.
A functional thin tipped thermometer was present onsite.
The dishwasher was observed with a chlorine concentration between 50 & 100 ppm.
Proper storage and transportation of potentially hazardous food items was
Handouts on employee illness policies and major food allergens were discussed.
*At the time of the inspection, there was a business operating out of the
kitchen that was not properly licensed. The bus