A handwashing facility is not accessible for employee use at all times, specifically:
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Aug 31, 2011
91
All items that are marked *critical* are considered critical violations. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030. A recheck to determine compliance will be made within 14 days.
Food employees are not washing their hands as often as necessary, specifically:
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Mar 16, 2012
86
All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
VIOLATION OF SECTION 4-101.17 Wood is used improperly as a food-contact surface, specifically:
VIOLATION OF SECTION 7-102.11 Working containers of poisonous or toxic materials are not clearly labeled, specifically:
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