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FACILITY NAME: Best Baguette Restaurant
3 Inspection Records
 
Inspection# Type Date Final Score
7905049   FoodSvcREinspct   10/31/2013    
Law/Rule Rule Violations Violation Comments  
99V3   *3rd RE-INSPECTION FOR CALENDAR YEAR* This facility has exceeded 2 re-inspections in a calendar year. Multnomah County Environmental Health will charge $285.00 per re-inspection for each additional re-inspection (Multnomah County Code). This is your THIRD re-inspection for the calendar year. You are required to pay the $285.00 charge within 30 days of today's date or a late fee of $140.00 will be assessed to your account. Make Checks Payable to: Multnomah County Environmental Health 847 NE 19th Avenue, Suite 350 Portland, OR 97232      
  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:   TODAY ALL DATE MARKING APPEARS TO BE IN ORDER AND PROPER COOLING WAS OBSERVED. THE ROACH PROBLEM IS SOMEWHAT LESS AND OPERATOR HAD SERVICE JUST 2 DAYS AGO. AGAIN THE LIST OF ABATEMENT PROCEDURES FOR ROACH CONTROL IS LEFT AND THE NEXT STATUTORY INSPECTION WILL BE ON SHORT TIME LINE. CORRECTED FOR NOW BUT FOLLOW UP WILL CONTINUE IN NEXT INSPECTION CYCLE.    
  Corrective Text Corrective Comments  
       
Law/Rule Rule Violations Violation Comments  
98C   The following steps must be taken BEFORE the re-inspection to effectively control and address the cockroach problem: 1. Clean all kitchen floor areas under equipment thoroughly of food and soil. Concentrate under equipment in hard to reach areas. Floors must be spotless of soil/food. 2. Clean all counters, shelving, and equipment thoroughly of food and soil. Remove all items from shelves, clean, and then replace items. 3. Clean all dishware, utensils, glassware, etc. at end of night. Do not leave soiled items in kitchen overnight. 4. Seal up all holes, cracks, and crevices completely in kitchen and other food areas. Examine each wall in facility inch by inch to identify these holes and cracks. Use clear silicone caulking, concrete and plaster patch materials to permanently seal them. 5. Use tape and tape all of the way along edges of loose paper or other documents attached to the walls so that roaches cannot get behind them. 6. Store all foods in roach proof containers with tight fitting lids. Do not leave any food out where roaches can get into it. 7. Discard or store all loose materials in the facility in roach proof containers. Newspaper, clothing, used wiping cloths, stacks of takeout boxes, cups, paper bags, etc. can be ideal hiding places for roaches. Discard them or put them away into roach proof containers with tight fitting lids. 8. Repair all water leaks. Eliminate all standing water. 9. Discard all loose cardboard. Roaches can come in on cardboard boxes, and these boxes can provide ideal nesting areas. Eliminate as much cardboard as possible to prevent roaches. 10. Require that your pest control service do a thorough treatment of the restaurant for cockroaches. 11. Follow all steps and directives given to you from your pest control service. 12. Provide documentation of extermination service and of what was done to eliminate the roaches to the Environmental Health Specialist upon re-inspection.      
  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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