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FACILITY NAME: Best Baguette Restaurant
6 Inspection Records
 
Inspection# Type Date Final Score
7905582   FoodSvcREinspct   06/27/2014    
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:   SAME NEW SANDWICH COOLER ON NORTH END OF PREP LINE STILL HOLDING FOODS 42-48F ON TOP & IN LOWER AREA ITEMS 43-47F    
  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.   HAD FOODS OFF TEMP OVER 4 HOURS DISCARDED, OTHERS PLACED IN COLDER REFRIG. WILL RECHECK AGAIN - THIS WILL BE 3RD RECHECK INSPECTION & YOU WILL BE CHARGED    
Law/Rule Rule Violations Violation Comments  
99A   *PRIORITY AND PRIORITY FOUNDATION ITEMS*  All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.      
  Corrective Text Corrective Comments  
       
Law/Rule Rule Violations Violation Comments  
98A   *TIME AS A PUBLIC HEALTH CONTROL, SECTION 3-501.19* Time rather than temperature may be used as a public health control under certain conditions. The time limit is either four or six hours and must follow written procedures as outlined in 3-501.19. These procedures must be availabe to show your inspector at the time of inspection.   SEVERAL SANDWICH MEATS WERE SITTING ON THE WORK TABLE THAT HAD BEEN HEATED TO 130-45F WITH NO TIMING RULE IN PLACE. LEFT APPLICATIAON TO SET UP TIMING PROCEDURE HERE.    
  Corrective Text Corrective Comments  
       
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:   HEATING MEATS FOR SANDWICHES BEFORE THERE ARE ORDERS - SITTING AT ROOM TEMP - NO TIME NOTED    
  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.   LEFT APPLICATION TO COMPLETE FOR PROCEDURE TO TIME MARK THESE MEATS & DISCARD IF NOT USED IN 4 HOURS - WILL RECHECK    
Law/Rule Rule Violations Violation Comments  
99V2   *2nd RE-INSPECTION FOR CALENDAR YEAR* Multnomah County Environmental Health will charge a $285.00 re-inspection fee for more than 2 re-inspections in a calendar year connected with a food service facility. The fee for each re-inspection is $285.00 (Multnomah County Code). This is your SECOND re-inspection for the calendar year.   YOU WILL BE CHARGED FOR THE NEXT RECHECK SCHEDULED FOR NEXT WEEK. PLEASE HAVE ALL OF THESE FOODS AT 41F OR COLDER, OR APPLY THE TIMING RULE SO THAT THEY CAN BE MONITORED & DISCARDED WHEN OFF TEMP 4 HOURS OR MORE    
  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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