July 24 Daily Stank Image Bank: Portland City Grille Killing You Softly

Taken y Robert Groshon at City Grille

I like the City Grille Happy Hour. Good food, cheap price, great view! However, this is kind of scary:

Dirty Dining visits a fine dining spot known for its view and happy hour menu, but its not tops with the health department….Watch Video

72! Nice Job Spicoli!

Go to Flickr for larger version of photo

EDIT:

Truth from PublicPress.org(Great PDX Site) just sent this link over with the violation information:

  • Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking
  • Potentially hazardous food is not maintained at proper hot or cold holding temperatures
  • Shellfish tags are not attached to the receiving container or are improperly maintained

3 Responses to July 24 Daily Stank Image Bank: Portland City Grille Killing You Softly

  1. Notorious Kelly July 25, 2007 at 2:30 am #

    I was a telephone tech for 30 years and saw SO many restaurants and other facilities that are unsanitary.

    This is what we have governments for: To protect us from things out of our control like the food supply chain and hurricanes.

    But unfortunately, as reported all around the country, only a fraction of food facilities are inspected each year in a manner that serves the public’s health.

    What is our government doing instead?

  2. torridjoe July 25, 2007 at 9:10 am #

    while no violation is good, these are actually pretty mild with the exception of improper temperatures–which can be serious, but also is something many places have trouble with at times.

    Vermin, improper cleaning and chemical storage near food are the types of things that would make me not go to a place. Employees smoking by the meat locker? Not as much.

  3. Julian Chadwick July 25, 2007 at 12:39 pm #

    Tooridjoe:

    I agree. These kind of violations are not ones that would stop me from going back there–I’ve laready eaten in insanely shady places in China this year. They should work to eradicate these problems, but I believe you could find this just at about any restaurant if your timing is right.

    The measurement seems a bit out of wack if these put PCG at nearly failing. YET…I might stay away from that shellfish ;)

    What they really seem to need is a PR person who will advise them when the media is covering them. How much money do they have?

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