Notes to Inspection Report
The 2009 Food Code adopted in Oregon in September 2012 addresses controls
for risk factors identified by the Centers for Disease Control and Prevention
as contributors to foodborne outbreaks. The five risk factors are:
- Improper Holding Times and Temperatures
- Contaminated Equipment / Cross Contamination
- Poor Personal Hygiene
- Foods from Unsafe Sources
- Inadequate Cooking
Violations not directly related to foodborne outbreaks may be included in the
report but do not result in point deductions. Restaurant inspections ensure the
ability of the restaurant worker or manager to demonstrate food safety knowledge and practice.
Public health interventions focus on the ability of the restaurant worker or manager
to demonstrate food safety knowledge, appropriate policies and procedures are in
place, time and temperature is controlled correctly, and that hands are clean.