Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Apr 11, 2011
94
No violation noted during this evaluation.
Oct 26, 2011
100
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.
Poisonous or toxic materials are not properly separated or located, specifically:
Jun 27, 2012
95
VIOLATION OF SECTION 3-302.11(A)(1,2) Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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