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FACILITY NAME: H50 Bistro Bar
3 Inspection Records
 
Inspection# Type Date Final Score
8505357   FoodSvcREinspct   09/10/2014    
Law/Rule Rule Violations Violation Comments  
99E   *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED*  All priority and priority foundation violations have been corrected during inspection.      
  Corrective Text Corrective Comments  
       
Law/Rule Rule Violations Violation Comments  
99Z   A re-inspection was performed on this date to recheck Priority and Priority Foundation violation(s) noted during an inspection. The results of the recheck are:   Returned to check on refrigeration units - all units now holding at 41F or less. Thermometers in units as well. Menus are at printer and Chef will email PDF or photo when they are in facility. Garbage area is now clean and lid on dumpster down.    
  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.

   


 

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