Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Oct 14, 2011
98
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.
Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Food is not stored to prevent contamination, specifically:
Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
The flow pressure of the hot water sanitizing rinse is improper, specifically:
Water temperature measuring devices on warewashing machines are not accurate, specifically:
Jul 13, 2012
89
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
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