Inspections Search Results 

Multnomah County Health Department
    • County
    • Health Department
    • Environmental Health Section
    • Oregon Food Handler Card
    • Search Inspections
    • About Food Establishment Inspections


     
FACILITY NAME: So Good Taste Noodle House
2 Inspection Records
 
Inspection# Type Date Final Score
6805156   FoodSvcSemi   11/13/2013   97  
Law/Rule Rule Violations Violation Comments  
5-205.11   VIOLATION OF SECTION 5-205.11 *PRIORITY FOUNDATION* A handwashing sink is not accessible for employee use at all times, is used for purposes other than handwashing or is not operated properly, specifically:   HANGING DUCK WAS BLOCKING HANDSINK.    
  Corrective Text Corrective Comments  
  REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing sinks shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing sink shall be used in accordance with manufacturer's instructions.   DUCK WAS MOVED ELSEWHERE AT INSPECTION.    
Law/Rule Rule Violations Violation Comments  
3-305.14   VIOLATION OF SECTION 3-305.14 Unpackaged food is not protected from contamination during preparation, specifically:   THEY ARE MAKING AND PREPPING FOODS IN DINING ROOM AREAS.    
  Corrective Text Corrective Comments  
  REQUIRED CORRECTION: During preparation, unpackaged food shall be protected from environmental sources of contamination.      
Law/Rule Rule Violations Violation Comments  
99T   *CORRECTED PRIORITY AND PRIORITY FOUNDATION DURING INSPECTION* Violations create a serious or imminent danger to public health. These violations require your immediate attention so that they are corrected, or a safe alternative procedure issued. During this inspection, you corrected all *PRIORITY AND PRIORITY FOUNDATION* violations that were observed, thereby protecting your customers and avoiding possible closure proceedings of your restaurant.      
  Corrective Text Corrective Comments  
       





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.

   


 

[ County ] [ Health Department ] [ Environmental Health Section]
[ Oregon Food Handler Card ] [ Search Inspections ] [ About Inspections ]

Please send comments about this website to: FoodSafety@co.multnomah.or.us
The address of this page is: http://www3.multco.us/MCHealthInspect/ListSearch.aspx?id=26007485
This site is maintained by Multnomah County
Please note our disclaimer about this site
Page last updated: 4/18/2014 04:15:49 PM