Food employees do not minimize contact with exposed foods, specifically:
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
May 6, 2011
93
Cooked potentially hazardous food is improperly cooled, specifically:
In-use dispensing utensils are not properly stored, specifically:
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Oct 13, 2011
93
No violation noted during this evaluation.
Mar 29, 2012
100
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
VIOLATION OF SECTION 4-501.12 Cutting surfaces no longer can be effectively cleaned or sanitized, specifically:
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