Services Departments Government

BISCUITS CAFE INC - PORTLAND

9201 SE 91ST #110
HAPPY VALLEY, OR 97086
(503) 777-2800 x

Restaurant inspection details

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

11/17/2016

11/17/2016 Re-inspection

Violations Point deductions
99E - Unit was serviced but still need to adjust lower left drawer so that it stays closed -- it had been slightly ajar. Drawer unit gauge showed 42°F; sliced ham 41°F, ground sausage 42°F, raw chicken 43°F this date. Note: this is marginal -- need to make sure all drawers remain tightly closed when not in immediate use (and adjust thermostat if necessary) so that foods inside are maintained below 42°F. 0

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11/10/2016

11/10/2016 Semi-Annual
Score: 87

Violations Point deductions
3-501.16 - Some items in the refrigerated drawers below the grill were too warm (raw chicken 46°F, cooked ground beef 44°F, raw ground beef patties 47°F). Digital gauge read 44°F. Other measured food temperatures satisfactory.* 5
3-302.11(A)(1,2) - A flat of raw shell eggs had been placed directly above diced tomatoes in the top of the one-door prep refrigerator on the cookline. 5
2-301.15 - Employee washed hands at the dish-washing machine's pre-rinse sink with the spray hose. 3
3-304.14 - The sanitizer concentration in the wiping cloth pail solution on the cookline was too weak. 0

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04/21/2016

04/21/2016 Semi-Annual
Score: 95

Violations Point deductions
3-302.11(A)(1,2) - Inside of the large True freezer, there was a plastic package of raw ground beef on top of bags of strawberries and apples and their was a package of raw chicken on top of a plastic jam container. 5
3-305.11 - There was a large bag of rolled oats on the floor of the back room. 0
99O - Note: certificates may be obtained/renewed on-line at: www.orfoodhandlers.com 0

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11/12/2015

11/12/2015 Re-inspection

Violations Point deductions
99E - 1. A SEPARATE PERSON IS NOW DETICATED TO EACH TASK AT COOK LINE. 2. ABOUT 50% OF THE NON FOOD GRADE CONTAINERS HAVE BEEN REPLACED WITH FOOD GRADE ITEMS. 3. ALL REFRIGERATED DRAWERS ARE HOLDING PRODUCTS AT 41F OR BELOW. 0

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10/27/2015

10/27/2015 Semi-Annual
Score: 87

Violations Point deductions
3-501.16 - COOKED BACON, HAM, AND SAUSAGE IN WARMING DRAWERS HOLDING AT 62F. SOME ITEMS IN PREP TOP REFRIGERATOR AT COOK LINE ARE HOLDING AT 43F-44F. 5
2-301.14 - EMPLOYEES ARE NOT PROPERLY WASHING HANDS DURING TASK CHANGES. 5
3-501.15 - PRODUCT IS COOLED IN TOO LARGE OF QUANTITIES AND INCORRECT CONTAINERS. 3

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06/01/2015

06/01/2015 Semi-Annual
Score: 100

Violations Point deductions
6-201.13 - THE WALL/FLOOR COVING IN THE DISH AREA IS IN VERY POOR REPAIR. 0

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09/15/2014

09/15/2014 Re-inspection

Violations Point deductions
99E - OPERATOR SHOWED ME A NEW MENU THAT THEY ARE SENDING TO PRINT. THE NEW MENU HAS THE REQUIRED ASTERISKS, THE DISCLOSURE, AND THE RISK REMINDER. SO, IT MEETS CODE. GOOD. 0

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09/02/2014

09/02/2014 Semi-Annual
Score: 86

Violations Point deductions
7-101.11 - SOME SPRAY BOTTLES IN THE BACK KITCHEN AREA WERE NOT LABELED. 3
3-603.11 - MENU HAS THE RISK REMINDER AND THE ASTERISK AS REQUIRED, BUT IS LACKING THE DISCLOSURE PIECE. 3
3-501.18(A) - THE HAM IN TWO DIFFERENT CONTAINERS IN THE WALK-IN COOLER WERE DATED 8-24 (9 DAYS AGO.). 5
3-501.15 - OPERATOR WAS COOLING YANKEE POT ROAST SOUP AT 114 F IN A 5 GALLON BUCKET IN A BUS TUB OF ICE - ONLY ICING THE BOTTOM 1/4 OF THE HOT CONTAINER. 3
3-304.14 - THE IN USE WIPING CLOTH AT THE COOKLINE WAS LACKING SANITIZER (BUCKET IN THE AREA HAD SANITIZER.) 0
99 - 0
99N - 0
99O - 0
88F - 0

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04/18/2014

04/18/2014 Semi-Annual

No violation data was found for the date chosen.

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11/22/2013

11/22/2013 Semi-Annual
Score: 100

No violation data was found for the date chosen.

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04/29/2013

04/29/2013 Semi-Annual
Score: 92

Violations Point deductions
3-501.16 - 5
7-202.12(C) - 3

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10/25/2012

10/25/2012 Semi-Annual
Score: 100

No violation data was found for the date chosen.

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Public Services Building

Public Health

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