Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
May 13, 2011
95
Nonfood-contact surfaces are not kept clean, specifically:
Potentially hazardous food is improperly thawed, specifically:
Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Dec 13, 2011
95
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.
All priority and priority foundation violations have been corrected during inspection.
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.
VIOLATION OF SECTION 3-501.14 Cooked potentially hazardous food is improperly cooled, specifically:
VIOLATION OF SECTION 4-601.11(A) Food-contact surfaces are not clean, specifically:
Your restaurant has received a score of 70 or more and will be posted with a notice stating that the restaurant has “Complied with the Acceptable Sanitation Standards”.
Restaurant representatives - add corrected or new information about Bernies Hamburger Place, 1012 NE Columbia Blvd, Portland, OR »