Inspect	6305864	MULTNOMAH COUNTY ENVIRONMENTAL 	Page 1 of 2
	HEALTH	Next Inspection 
	847 NE 19th Avenue, Suite 350
	Portland, Oregon  97232  [(503) 988-3400]	Next Inspection 
	www.mchealthinspect.org	None
	Fac Nbr:	26005829	SCHOOL INSPECTION REPORT
	Facility:	Center for Advanced Learning NSLP	Facility Type:	Schools
	Address :	1484 NW Civic Dr 	Capacity     :	0
	City    :	Gresham, OR  97030	(503) 618-	Inspector    :	316
	Owner   :	Gresham-Barlow School District #10J Attn:  	Inspect Date :	1/8/2013
	Type    :	SchoolSemi
	 Total Food 	1	# FH Employed > 30 days with 	1	# FH Employed > 30 days without 
	At the time of inspection, this school was	In compliance, subject to correction of critical violations.
	Number of Critical 	0
	National School Lunch Program (NSLP) HACCP Inspection Report
	HACCP Checklist
	Training	Do workers possess appropriate knowledge and training to correctly monitor CCPs?	Yes
	Ill Employee Policy	Are policies in place which discourage ill employees from working?	Yes
	Double Hand Washing	Do workers wash their hands after using bathroom and again in the kitchen? Do 	Yes
	workers wash their hands twice after contacting body fluids and discharges, or 
	handling waste containing fecal matter, body fluids, or body discharges?
	Hand Washing Facility	Are there adequate facilities for hand washing (warm water, soap and towels)?	Yes
	Thermometer	Are temp monitoring devices present, calibrated, sanitized and used properly?	Yes
	Sanitizing Solution	Sanitizing solution meets requirement as stated in rules.	Yes
	Monitoring and Recording	Are the CCPS regularly monitored and recorded?	Yes
	Corrective Action Plan	Is a corrective action plan provided which describes procedures to follow when 	Yes
	critical limits are exceeded?
	Review of Corrective 	Does a review of deviations from critical limits show that problems are resolved and	NA
	Action	 foods are disposed of correctly?
	Time Control	Since time is the control for holding foods during lunch service, is the total time that 	Yes
	foods are in the 41 - 140 degrees F. temperature range being monitored and 
	Hot Holding	If time is not monitored/recorded, is 140 degrees minimum temperature 	Yes
	Cold Holding	If time is not monitored/recorded, is 41 degrees maximum temperature maintained?	Yes
	Potentially Hazardous 	Are PHF being discarded after 4 hours in the temperature danger zone (41 - 140 	Yes
	Foods (PHF)	degrees F.)?
	Leftovers	Are potentially hazardous foods kept as leftovers?	No
	Rapid Cooling	Are cooling procedures for leftovers adequate, i.e. shallow, loosely covered, single 	NA
	layer, etc.?
	Rapid Reheat	Are cooled leftovers properly reheated?	NA
	HACCP	HACCP? [Recipes categorized (No Cook, Same Day, Complex), final cooking 	Yes
	temperatures documented, SOPs in place and Corrective Action Documented at 
	NSLP]
	DOUBLE HANDWASHING PREVENTS FOODBORNE ILLNESS
	All employees are required to wash their hands in the restroom after using the toilet or urinal and they are required to wash their hands a SECOND 
	time in the work area before resuming work duties. Employees are also required to wash their hands TWICE after contacting body fluids and 
	discharges, or handling waste containing fecal matter, body fluids, or body discharges, and before beginning or returning to work. 
	
	MULTNOMAH COUNTY NOW HAS ONLINE FOOD HANDLER TRAINING AND TESTING CAPABILITY IN SEVEN LANGUAGES.
	To use this service and print a Food Handler card after passing the test go to the following site:
	www.foodhandleroregon.com
	No violations noted during this inspection, Good Job!
	*************************** New Food Handler office hours starting January 1, 2010 ***************************
	
	                                             Open Tuesday and Thursday  8:30AM - 5:00PM

	MULTNOMAH COUNTY ENVIRONMENTAL 
	HEALTH
	847 NE 19th Avenue, Suite 350
	Portland, Oregon  97232  [(503) 988-3400]
	www.mchealthinspect.org
	Page 2 of 2
	Facility:	Center for Advanced Learning NSLP	Inspect Date:	1/8/2013	 - 
	                                      3653 SE 34th Ave   Portland, OR  97202   (503) 988-5257
	Facility Rep: 	Inspector:
	Anne Montgomery	Frank Dennis, REHS

	Inspect	6305036	MULTNOMAH COUNTY ENVIRONMENTAL 	Page 1 of 2
	HEALTH	Next Inspection 
	847 NE 19th Avenue, Suite 350
	Portland, Oregon  97232  [(503) 988-3400]	Next Inspection 
	www.mchealthinspect.org	None
	Fac Nbr:	26005829	SCHOOL INSPECTION REPORT
	Facility:	Center for Advanced Learning NSLP	Facility Type:	Schools
	Address :	1484 NW Civic Dr 	Capacity     :	0
	City    :	Gresham, OR  97030	(503) 618-	Inspector    :	316
	Owner   :	Gresham-Barlow School District #10J Attn:  	Inspect Date :	1/5/2012
	Type    :	SchoolSemi
	 Total Food 	# FH Employed > 30 days with 	# FH Employed > 30 days without 
	At the time of inspection, this school was	In compliance, no critical violations cited.
	Number of Critical 	0
	National School Lunch Program (NSLP) HACCP Inspection Report
	HACCP Checklist
	Training	Do workers possess appropriate knowledge and training to correctly monitor CCPs?	Yes
	Ill Employee Policy	Are policies in place which discourage ill employees from working?	Yes
	Double Hand Washing	Do workers wash their hands after using bathroom and again in the kitchen? Do 	Yes
	workers wash their hands twice after contacting body fluids and discharges, or 
	handling waste containing fecal matter, body fluids, or body discharges?
	Hand Washing Facility	Are there adequate facilities for hand washing (warm water, soap and towels)?	Yes
	Thermometer	Are temp monitoring devices present, calibrated, sanitized and used properly?	Yes
	Sanitizing Solution	Sanitizing solution meets requirement as stated in rules.	Yes
	Monitoring and Recording	Are the CCPS regularly monitored and recorded?	Yes
	Corrective Action Plan	Is a corrective action plan provided which describes procedures to follow when 	Yes
	critical limits are exceeded?
	Review of Corrective 	Does a review of deviations from critical limits show that problems are resolved and	NA	y
	Action	 foods are disposed of correctly?
	Time Control	Since time is the control for holding foods during lunch service, is the total time that 
	foods are in the 41 - 140 degrees F. temperature range being monitored and 
	Hot Holding	If time is not monitored/recorded, is 140 degrees minimum temperature 	Yes
	Cold Holding	If time is not monitored/recorded, is 41 degrees maximum temperature maintained?	Yes
	Potentially Hazardous 	Are PHF being discarded after 4 hours in the temperature danger zone (41 - 140 	Yes
	Foods (PHF)	degrees F.)?
	Leftovers	Are potentially hazardous foods kept as leftovers?	Yes	(deli)
	Rapid Cooling	Are cooling procedures for leftovers adequate, i.e. shallow, loosely covered, single 	NA
	layer, etc.?
	Rapid Reheat	Are cooled leftovers properly reheated?	NA
	HACCP	HACCP? [Recipes categorized (No Cook, Same Day, Complex), final cooking 	Yes
	temperatures documented, SOPs in place and Corrective Action Documented at 
	NSLP]
	DOUBLE HANDWASHING PREVENTS FOODBORNE ILLNESS
	All employees are required to wash their hands in the restroom after using the toilet or urinal and they are required to wash their hands a SECOND 
	time in the work area before resuming work duties. Employees are also required to wash their hands TWICE after contacting body fluids and 
	discharges, or handling waste containing fecal matter, body fluids, or body discharges, and before beginning or returning to work. 
	
	MULTNOMAH COUNTY NOW HAS ONLINE FOOD HANDLER TRAINING AND TESTING CAPABILITY IN SEVEN LANGUAGES.
	To use this service and print a Food Handler card after passing the test go to the following site:
	www.foodhandleroregon.com
	Temp of burger slightly off temp @ 137 - however total time out approx 45 min (& discarded at end)
	
	Fruit out 45 min - then next day 45 min.  BEST to dump daily (new food rules likely will call cut fruit as 
	POT) -- OR keep refrigerated until called for (leave small qunatity out that will be used & replenish as 

	MULTNOMAH COUNTY ENVIRONMENTAL 
	HEALTH
	847 NE 19th Avenue, Suite 350
	Portland, Oregon  97232  [(503) 988-3400]
	www.mchealthinspect.org
	Page 2 of 2
	Facility:	Center for Advanced Learning NSLP	Inspect Date:	1/5/2012	 - 
	needed)	*************************** New Food Handler office hours starting January 1, 2010 ***************************
	
	                                             Open Tuesday and Thursday  8:30AM - 5:00PM
	Facility Rep: 	Inspector:
	Frank Dennis, REHS

	Inspect	6304978	MULTNOMAH COUNTY ENVIRONMENTAL 	Page 1 of 2
	HEALTH	Next Inspection 
	847 NE 19th Avenue, Suite 350
	Portland, Oregon  97232  [(503) 988-3400]	Next Inspection 
	www.mchealthinspect.org	None
	Fac Nbr:	26005829	SCHOOL INSPECTION REPORT
	Facility:	Center for Advanced Learning NSLP	Facility Type:	Schools
	Address :	1484 NW Civic Dr 	Capacity     :	0
	City    :	Gresham, OR  97030	(503) 618-	Inspector    :	316
	Owner   :	Gresham-Barlow School District #10J Attn:  	Inspect Date :	9/20/2012
	Type    :	SchoolSemi
	 Total Food 	1	# FH Employed > 30 days with 	1	# FH Employed > 30 days without 
	At the time of inspection, this school was	In compliance, subject to correction of critical violations.
	Number of Critical 	1
	National School Lunch Program (NSLP) HACCP Inspection Report
	HACCP Checklist
	Training	Do workers possess appropriate knowledge and training to correctly monitor CCPs?	Yes
	Ill Employee Policy	Are policies in place which discourage ill employees from working?	Yes
	Double Hand Washing	Do workers wash their hands after using bathroom and again in the kitchen? Do 	Yes
	workers wash their hands twice after contacting body fluids and discharges, or 
	handling waste containing fecal matter, body fluids, or body discharges?
	Hand Washing Facility	Are there adequate facilities for hand washing (warm water, soap and towels)?	Yes
	Thermometer	Are temp monitoring devices present, calibrated, sanitized and used properly?	Yes
	Sanitizing Solution	Sanitizing solution meets requirement as stated in rules.	Yes
	Monitoring and Recording	Are the CCPS regularly monitored and recorded?	Yes
	Corrective Action Plan	Is a corrective action plan provided which describes procedures to follow when 	Yes
	critical limits are exceeded?
	Review of Corrective 	Does a review of deviations from critical limits show that problems are resolved and	NA
	Action	 foods are disposed of correctly?
	Time Control	Since time is the control for holding foods during lunch service, is the total time that 	No
	foods are in the 41 - 140 degrees F. temperature range being monitored and 
	Hot Holding	If time is not monitored/recorded, is 140 degrees minimum temperature 	Yes
	Cold Holding	If time is not monitored/recorded, is 41 degrees maximum temperature maintained?	Yes
	Potentially Hazardous 	Are PHF being discarded after 4 hours in the temperature danger zone (41 - 140 	Yes
	Foods (PHF)	degrees F.)?
	Leftovers	Are potentially hazardous foods kept as leftovers?	No
	Rapid Cooling	Are cooling procedures for leftovers adequate, i.e. shallow, loosely covered, single 	NA
	layer, etc.?
	Rapid Reheat	Are cooled leftovers properly reheated?	NA
	HACCP	HACCP? [Recipes categorized (No Cook, Same Day, Complex), final cooking 	Yes
	temperatures documented, SOPs in place and Corrective Action Documented at 
	NSLP]
	DOUBLE HANDWASHING PREVENTS FOODBORNE ILLNESS
	All employees are required to wash their hands in the restroom after using the toilet or urinal and they are required to wash their hands a SECOND 
	time in the work area before resuming work duties. Employees are also required to wash their hands TWICE after contacting body fluids and 
	discharges, or handling waste containing fecal matter, body fluids, or body discharges, and before beginning or returning to work. 
	
	MULTNOMAH COUNTY NOW HAS ONLINE FOOD HANDLER TRAINING AND TESTING CAPABILITY IN SEVEN LANGUAGES.
	To use this service and print a Food Handler card after passing the test go to the following site:
	www.foodhandleroregon.com
		Category =	3	Violation	POINTS 	0
	VIOLATION 	SECTION 3-501.19
	Time in lieu of temperature as a public health control is not approved or does not follow proper 
	procedures, specifically:
	chicken salad being held off temp under timing rule not discarded next day

	MULTNOMAH COUNTY ENVIRONMENTAL 
	HEALTH
	847 NE 19th Avenue, Suite 350
	Portland, Oregon  97232  [(503) 988-3400]
	www.mchealthinspect.org
	Page 2 of 2
	Facility:	Center for Advanced Learning NSLP	Inspect Date:	9/20/2012	 - 
	REQUIRED CORRECTION: CORRECT IMMEDIATELY.  When using time as a public health 
	control, the food shall be marked or otherwise identified to indicate the time within 4 hours past the 
	corrected - discarded
	Category =	9	Violation	POINTS 	0
	VIOLATION 	SECTION 3-304.15
	Latex Gloves used, specifically:
	REQUIRED CORRECTION: Latex gloves are prohibited in food service establishments, effective 
	March 1, 2003. 
	
	The use of latex gloves in Food Service establishments are prohibited. Latex proteins from latex 
	gloves can cause serious, and even life-threatening allergic reactions. This rule is a public health 
	and safety action that will protect both food workers and consumers from exposure to latex 
	Informational
	*CRITICAL* violations are more likely than other violations to contribute to food contamination, 
	illness, or environmental health hazard. These violations require your immediate attention so that 
	they are corrected, or a safe alternative procedure issued. During this inspection, you corrected all 
	*CRITICAL* violations that were observed, thereby protecting consumers and avoiding a possible 
	Notice of Non-Compliance.
	*************************** New Food Handler office hours starting January 1, 2010 ***************************
	
	                                             Open Tuesday and Thursday  8:30AM - 5:00PM
	Facility Rep: 	Inspector:
	Frank Dennis, REHS