The manual warewashing temperature for hot water sanitization by immersion is not 171°F (77°C), specifically:
May 13, 2011
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A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Nonfood-contact surfaces are not kept clean, specifically:
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Jul 22, 2011
92
Food is in contact with surfaces of equipment and utensils that are not properly cleaned and sanitized, specifically:
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