The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Water at handwashing lavatories is at improper temperatures, not provided through a combination faucet or properly metered, or an automatic handwashing facility is not installed according to manufacturer's instructions, specifically:
Sep 30, 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.
Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Mar 21, 2012
96
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
Apr 6, 2012
-
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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