Bamboo Express

Inspection history 6 visits

1. 2026
2. Passed Sep 9 Score 63 ▲15

   Routine Inspection

   8 violations, 2 critical

   • Critical Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
   • Critical Separate raw animal foods from ready-to-eat foods.
   • Minor The business license must be posted where it can be easily seen.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Minor Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
3. 2025
4. Passed Sep 15 Score 48 no change

   Follow-Up Inspection

   1 violation, 1 critical

   • Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
5. Passed Aug 19 Score 48 ▼2

   Routine Inspection

   12 violations, 4 critical

   • Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Critical Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Critical Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor Discontinue the use of a food preparation sink for anything other than food preparation.
   • Minor GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
6. 2024
7. Passed Oct 1 Score 50 no change

   Follow-Up Inspection

   1 violation

   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

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