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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 employees do not keep their fingernails trimmed, filed and maintained to facilitate cleaning, or wear fingernail polish or artificial nails, specifically:
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Food is not stored to prevent contamination, specifically:
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Food-contact surfaces are not clean, specifically:
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Materials used for food-contact surfaces of equipment and utensils are not smooth and durable, specifically:
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Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
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Potentially hazardous food is improperly reheated for hot holding, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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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.
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The presence of insects, rodents, and other pests is not minimized or controlled, specifically:
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Nov 17, 2011
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