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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.
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All priority and priority foundation violations have been corrected during inspection.
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SECTION 3-501.16 Cut tomatoes and cut leafy greens are now considered potentially hazardous foods and must be maintained under temperature control at 41°F or below or 135°F or above, unless time as a public health control is utilized.
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VIOLATION OF SECTION 2-401.11 Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
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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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VIOLATION OF SECTION 4-202.11 Multiuse food-contact surfaces are not properly constructed or accessible for cleaning, specifically:
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VIOLATION OF SECTION 4-302.12 Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
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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:
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VIOLATION OF SECTION 4-501.114(C) The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
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VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
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VIOLATION OF SECTION 6-201.13 The floor and wall junctures are not coved, closed or sealed, or graded drains are not provided where floors are cleaned by water flush methods, specifically:
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Nov 6, 2012
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