VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
SANDWICH PREP REFRIG AT 46 F
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
Jan 18, 2008
95
VIOLATION OF SECTION 3-602.11 Food packaged in the establishment or bulk foods are not properly labeled, specifically:
BULK FOODS NOT LABELED
REQUIRED CORRECTION: Bulk food and food packaged in a food establishment shall be properly labeled.
Oct 15, 2008
99
No violation noted during this evaluation.
Feb 12, 2009
100
No violation noted during this evaluation.
Sep 22, 2009
100
VIOLATION OF SECTION 4-302.14 A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
QUATENARY AMMONIA TEST STRIPS NOT AVAILABLE
REQUIRED CORRECTION: A test kit or other device that accurately measures the concentration in ppm (mg/l) of sanitizer shall be provided.
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