Incorrect methods are used to cool potentially hazardous foods, specifically:
Aug 26, 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.
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Mar 29, 2012
91
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
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