CRITICAL ITEMS CORRECTED All critical violations have been corrected.
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Temperature measuring devices are not provided or readily accessible for checking food temperatures, specifically:
Dec 10, 2011
94
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Ready-to-eat food is not properly date-marked, specifically:
Working containers of food removed from their original packages are not identified, specifically:
Apr 29, 2012
94
* 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.
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.
VIOLATION OF SECTION 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
VIOLATION OF SECTION 4-903.11 Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, 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”.
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