Inspect	6305934	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:	800219C	SCHOOL INSPECTION REPORT
	Facility:	Hall Elementary NSLP	Facility Type:	Schools
	Address :	2505 NE 23rd St 	Capacity     :	0
	City    :	Gresham, OR  97030	(503) 661-	Inspector    :	316
	Owner   :	Gresham-Barlow School District #10J 	Inspect Date :	2/6/2013
	Type    :	SchoolSemi
	 Total Food 	3	# FH Employed > 30 days with 	3	# 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
	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	use both
	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!
	
	Nice job on temp handwash setup!  (gravity-feed setup w/ catch bucket)

	MULTNOMAH COUNTY ENVIRONMENTAL 
	HEALTH
	847 NE 19th Avenue, Suite 350
	Portland, Oregon  97232  [(503) 988-3400]
	www.mchealthinspect.org
	Page 2 of 2
	Facility:	Hall Elementary NSLP	Inspect Date:	2/6/2013	 - 
	*************************** New Food Handler office hours starting January 1, 2010 ***************************
	
	                                             Open Tuesday and Thursday  8:30AM - 5:00PM
	Facility Rep: 	Inspector:
	Frank Dennis, REHS

	Inspect	6304754	MULTNOMAH COUNTY ENVIRONMENTAL 	Page 1 of 1
	HEALTH	Next Inspection 
	847 NE 19th Avenue, Suite 350
	Portland, Oregon  97232  [(503) 988-3400]	Next Inspection 
	www.mchealthinspect.org	None
	Fac Nbr:	800186C	SCHOOL INSPECTION REPORT
	Facility:	Highland Elementary NSLP	Facility Type:	Schools
	Address :	295 NE 24th Ave 	Capacity     :	0
	City    :	Gresham, OR  97030	(503) 661-	Inspector    :	316
	Owner   :	Charlene 	Inspect Date :	9/14/2012
	Type    :	SchoolSemi
	 Total Food 	3	# FH Employed > 30 days with 	3	# 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
	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 =	20	Violation	POINTS 	0
	VIOLATION 	SECTION 4-501.114
	The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
	dishwasher not sanitizng (bottle empty)
	REQUIRED CORRECTION: CORRECT IMMEDIATELY.  Provide and maintain an approved 
	chlorine chemical sanitizer solution that has a minimum concentration of 50 ppm at 75°F (24°C) for 
	water with a pH of 8 or less, or 100°F (38°C) for water with a pH of 10 or less, or as allowed in rule.
	CORRECTED - replaced bottle - sanitizing at 50 ppm
	Informational
	All critical violations have been corrected.
	1/2 NSLP INSPECTIONS FOR 2009/2010 SCHOOL YEAR.
	*************************** New Food Handler office hours starting January 1, 2010 ***************************
	
	                                             Open Tuesday and Thursday  8:30AM - 5:00PM
	Facility Rep: 	Inspector:
	Frank Dennis, REHS

	Inspect	6305299	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:	800186C	SCHOOL INSPECTION REPORT
	Facility:	Highland Elementary NSLP	Facility Type:	Schools
	Address :	295 NE 24th Ave 	Capacity     :	0
	City    :	Gresham, OR  97030	(503) 661-	Inspector    :	316
	Owner   :	Charlene 	Inspect Date :	4/6/2012
	Type    :	SchoolSemi
	 Total Food 	3	# FH Employed > 30 days with 	3	# 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
	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	use both
	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	base kitchen
	Rapid Cooling	Are cooling procedures for leftovers adequate, i.e. shallow, loosely covered, single 	NA
	layer, etc.?
	Rapid Reheat	Are cooled leftovers properly reheated?	Yes
	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 =	42	Violation	POINTS 	0
	VIOLATION 	SECTION 6-501.12
	The establishment is not cleaned as often as necessary or at a time when the least amount of food
	 is exposed, specifically:
	freezer floor - condinsate collecting - creating "stalagmites"

	MULTNOMAH COUNTY ENVIRONMENTAL 
	HEALTH
	847 NE 19th Avenue, Suite 350
	Portland, Oregon  97232  [(503) 988-3400]
	www.mchealthinspect.org
	Page 2 of 2
	Facility:	Highland Elementary NSLP	Inspect Date:	4/6/2012	 - 
	The physical facilities shall be cleaned as often as necessary to keep them clean.  Cleaning shall 
	be done during periods when the least amount of food is exposed, such as after closing.
	produce washed in classroom sinks. I strongly suggest wash in kitchen - since use/ wash in classroom 
	sinks - that could be used for ANYTHING - would be a violation of code.
	*************************** New Food Handler office hours starting January 1, 2010 ***************************
	
	                                             Open Tuesday and Thursday  8:30AM - 5:00PM
	Facility Rep: 	Inspector:
	Frank Dennis, REHS

	Inspect	6305083	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:	800186C	SCHOOL INSPECTION REPORT
	Facility:	Highland Elementary NSLP	Facility Type:	Schools
	Address :	295 NE 24th Ave 	Capacity     :	0
	City    :	Gresham, OR  97030	(503) 661-	Inspector    :	316
	Owner   :	Charlene 	Inspect Date :	1/19/2012
	Type    :	SchoolSemi
	 Total Food 	3	# FH Employed > 30 days with 	3	# 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?	No
	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 	NA
	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 =	17	Violation	POINTS 	0
	VIOLATION 	SECTION 4-302.14
	A test kit is not provided or is not accurate enough to measure the concentration of sanitizing 
	solutions, specifically:
	LACKING MICRO-CHLORINE TEST STRIPS

	MULTNOMAH COUNTY ENVIRONMENTAL 
	HEALTH
	847 NE 19th Avenue, Suite 350
	Portland, Oregon  97232  [(503) 988-3400]
	www.mchealthinspect.org
	Page 2 of 2
	Facility:	Highland Elementary NSLP	Inspect Date:	1/19/2012	 - 
	A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall
	 be provided.
	NOTE:  FROZEN CONDINSATE BUILDING UP ON FLOOR OF WALKIN FREEZER
	*************************** New Food Handler office hours starting January 1, 2010 ***************************
	
	                                             Open Tuesday and Thursday  8:30AM - 5:00PM
	Facility Rep: 	Inspector:
	Frank Dennis, REHS