Services Departments Government


67211 E HWY 26
(503) 622-6780 x

Restaurant inspection details

To view the specific food sanitation rules cited, visit Food Sanitation Rules - Tools for Operators.


10/04/2016 Re-inspection

Violations Point deductions
99E - Temperatures okay this date: olives 39⁰F, guacamole 40⁰F in top of cooler. Dishwasher okay this date: rinse water had 100 p.p.m. chlorine. 0

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09/08/2016 Semi-Annual
Score: 85

Violations Point deductions
3-501.16 - The interior temperature of the chef's prep cooler was at 50⁰F, guacamole was 45⁰F, sour cream 48⁰F, salsa 46⁰F, cooked ptoatoes 46⁰F. Top had been left open during lunch and the doors had been opened a lot. Other measured food temperatures satisfactory.* 5
4-501.114(A) - The sanitizer concentration in the rinse water in the dish-washing machine in the kitchen was too low (less than 50 p.p.m. Cl₂). Note: the bar dish machine was okay (100 p.p.m. Cl₂). 5
6-202.15(A)(D) - Doors had been left open and flies were present inside of the kitchen. 0
3-301.11 P - A cook used bare hand to get salsa to put on food, then wiped hand on towel that had been left on the cutting board. 5
4-602.11(E) - The inside bottom of the large Beverage Air refrigerator needs to be cleaned. Also, be sure to clean and sanitize refrigerator/freezer/equipment door handles frequently. 0

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05/04/2016 Re-inspection

Violations Point deductions
99E - Stopped at restaurant this date -- they now have correct thermometer. 0

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04/28/2016 Semi-Annual
Score: 97

Violations Point deductions
4-203.11 - The probe (dial type) food thermometer in the cooking area read about 30⁰F too low (also, because it has a 50 to 550°F scale, it is okay for measuring cooking temperatures but cannot be used for checking cold-holding temperatures). The digital thermoter is in good working condition but a thin-tipped probe digital food thermometer is also needed -- see attached Food Code Fact Sheet #13. 3
4-602.11(E) - The tip of the can opener blade has accumulated food residue. 0
3-307.11 - There was a bag of black beans on the floor of the loft storage area; also, it was open at the top. 0
4-204.112(A)(B)(D) - Could not find a thermometer in the kitchen chef's prep refrigerator; also, the one in the glass-door cooler read about 30°F too high. 0

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11/16/2015 Semi-Annual
Score: 94

Violations Point deductions
4-203.12 - Some metal stem probe thermometers are not accurate 6
99A - 0
99O - All staff have valid food handler cards 0

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05/12/2015 Semi-Annual
Score: 89

Violations Point deductions
4-702.11 - Bar dishwasher rinse cycle = not dispensing no sanitizer chlorine 0 ppm 5
3-304.14 - wiping towels are laying on counter and contain no residual chlorine sanitizer kitchen No chlorine in towel bucket bar area 0
4-203.12 - unable to locate thermometer in grill prep cooler 6
99O - All employees cards are current 0

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11/24/2014 Semi-Annual
Score: 97

Violations Point deductions
4-203.12 - Hard to find and read prep cooler thermometer 3
4-204.112(A)(B)(D) - Metal stem probe thermometers are not calibrated 0
3-304.14 - observed cook dry his hands on dry wiping cloth and also wipe cutting board with dry cloth 0

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05/27/2014 Semi-Annual
Score: 94

Violations Point deductions
4-302.12 - food thermometers read 200F, 20F at room temperature 3
2-102.11(A)(B)(C)(1,4-16) - Kitchen staff does not know how to calibrate a probe theremometer or what temperature ice or boiling water are 3

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11/14/2013 Semi-Annual
Score: 95

Violations Point deductions
4-702.11 - 5

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04/05/2013 Semi-Annual
Score: 100

No violation data was found for the date chosen.

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09/11/2012 Semi-Annual
Score: 95

Violations Point deductions
4-501.114(A) - no chlorine detectable 5
88L - 0

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Public Services Building

Public Health

Phone number 503-742-5300
Address 2051 Kaen Road
Suite 367
Oregon City, OR 97045
Hours M–Th
7 a.m. to 6 p.m.