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A waste receptacle is not provided at a handwashing sink where disposable towels are used, specifically:
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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.
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Food is not stored to prevent contamination, specifically:
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The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
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Jul 12, 2012
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92 |
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* SECTION 2-201.12 The person in charge did not properly exclude or restrict a food employee. Employees with undiagnosed vomiting or diarrhea must be excluded from the food establishment until they are free of symptoms for at least 24 hours.
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All priority and priority foundation violations have been corrected during inspection.
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New Food Sanitation Rules are in effect as of September 4, 2012. Non-compliance with these new rules will not be considered a violation until after July 1, 2013. After that date, priority items will be a 5 point violation and priority foundation items will be a 3 point violation.
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SECTION 2-103.11 Employees are not properly trained in food allergy awareness. Employees shall be properly trained in food allergy awareness as it relates to their assigned duties.
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SECTION 3-201.16 Wild harvested mushroom buyer specification records do not contain required information or are not properly maintained, or required notice is not provided. Writtten buyer specifications for wild mushrooms shall be maintained on file for 90 days from the date of sale or service and contain the following information: 1) Identification by scientific name and common name of the mushroom species; 2) Identification in the fresh state; 3) The name and contact information of the person who identified the mushroom and the mushroom seller; and 4) A statement as to the qualifications and training of the identifier, specific to mushroom identification. A food establishment that sells, uses or serves wild harvested mushrooms shall ensure the mushrooms are conspicuously identified by a label, placard or menu notation that states: 1) The common and usual name of the mushroom; and 2) The statement "Wild Mushrooms: not an inspected product".
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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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SECTION 4-302.12 Food temperature measuring devices shall be provided and readily accessible for use. If thin foods such as meat patties and fish filets are cooked, a temperature measuring device that is designed to measure the temperature of thin masses shall be provided and accessible.
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VIOLATION OF SECTION 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
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VIOLATION OF SECTION 4-204.112(A)(B)(D) Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
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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”.
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Jan 19, 2013
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97 |
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