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FACILITY NAME: Best Baguette Restaurant
7 Inspection Records
 
Inspection# Type Date Final Score
7906094   FoodSvcREinspct   02/13/2015    
Law/Rule Rule Violations Violation Comments  
3-501.16   VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:   SANDWICH COOLER STILL HOLDING FOOD WARMER THAN 41F (mixed meat o top 44F, balls of meat below 47 & 52F, carrots 55F)    
  Corrective Text Corrective Comments  
  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.   REMOVED MEATS TO OTHER REFRIG IF <6 HOURS OFF TEMP; WILL RECHECK AGAIN; MOVE ALL FOOD OUT TO OTHER REFRIG.    
Law/Rule Rule Violations Violation Comments  
3-501.19(B)(1,3,4)(C)(1,4,5)   VIOLATION OF SECTION 3-501.19(B)(1,3,4)(C)(1,4,5) *PRIORITY* The use of time as a public health control is not properly applied, specifically:   SEASAME BUNS WITH MUNG BEAN FILLING STILL AT ROOM TEMP PAST TIMING RULE LABEL - PRODUCT ITSELF NOT LABELED.    
  Corrective Text Corrective Comments  
  REQUIRED CORRECTION: CORRECT IMMEDIATELY.   If time without temperature control is used as a public health control for potentially hazardous food up to 4 hours, the food shall have an initial temperature of 41°F or less when removed from cold holding temperature control or 135°F or greater when removed from hot holding temperature control. The food must be cooked, served, or discarded within 4 hours from the point in time when the food is removed from temperature control. Unmarked containers or packages marked to exceed 4 hours must be discarded. If time without temperature control is used as the public health control up to a maximum of 6 hours, the food shall have an initial temperature of 41°F or less when removed from temperature control and the food temperature may not exceed 70°F withing a maximum time period of 6 hours. The food must be discarded if the temperature exceeds 70°F, or cooked, served or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F or less cold holding temperature control. Food in unmarked containers or packages or marked with a time that exceeds the 6-hour limit shall be discarded.   HAD THEM DISCARDED - MUST LABEL ALL FOODS ON TIMING RULE AS THEY COME OFF TEMP TO BE IDENTIFIED INDIVIDUALLY FOR CORRECTION    
Law/Rule Rule Violations Violation Comments  
99V   *RE-INSPECTION FEE ADVISORY* Multnomah County Environmental Health will charge a $140.00 re-inspection fee for more than 3 re-inspections in a calendar year connected with a food service facility. The fee for each re-inspection is $140.00 (Multnomah County Code).      
  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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