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.
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Apr 30, 2011
95
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Oct 26, 2011
99
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.
Equipment and utensils are not durable, specifically:
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Mar 27, 2012
93
No violation details available.
Apr 11, 2012
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VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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