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Food on display is not protected from contamination, specifically:
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PLAN REVIEW REQUIREMENTS Review of properly prepared plans and specifications by the Health Department is required prior to construction, remodeling, or conversion of a food service facilty. Plans must include, but are not limited to: 1) the menu; 2) anticipated volume of food to be stored, prepared, and sold or served; 3) the proposed layout, mechanical schematics, construction materials, and finish schedules; 4) the type and model of proposed equipment and facilities; and 5) standard operating procedures that ensure compliance with the code.
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Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
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Aug 28, 2012
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93 |
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* 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.
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Multnomah County Environmental Health will charge a $285.00 re-inspection fee for more than 2 re-inspections in a calendar year connected with a food service facility. The fee for each re-inspection is $285.00 (Multnomah County Code).
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New Food Sanitation Rules are in effect as of September 4, 2012. Non-compliance with these new rules will not be considered a violation until after July 1, 2013. After that date, priority items will be a 5 point violation and priority foundation items will be a 3 point violation.
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Oregon Revised Statutes 624.041 Rules. The Department of Human Services shall make all rules necessary for the enforcement of ORS 624.010 to 624.121, including such rules concerning the construction and operation of restaurants, bed and breakfast facilities and temporary restaurants as are reasonably necessary to protect the public health of persons using these facilities. The rules shall provide for review of proposed plans for the construction or remodeling of facilities subject to licensing under this chapter.
Review of properly prepared plans and specifications by the Health Department is required prior to construction, remodeling, or conversion of a food service facility. Plans and specifications submitted for approval to the regulatory authority shall include but not limited to the following:
• intended menu;
• anticipated volume of food to be stored, prepared, and sold or served;
• proposed layout, mechanical schematics, construction materials and finish schedules;
• proposed equipment types, manufacturers, model numbers, locations, dimensions, performance capacities, and installation specifications;
• evidence that standard procedures that ensure compliance with the requirements of this Code are developed, and
• other information that may be required by the regulatory authority (Multnomah County Environmental Health).
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PLAN REVIEW REQUIREMENTS Review of properly prepared plans and specifications by the Health Department is required prior to construction, remodeling, or conversion of a food service facilty. Plans must include, but are not limited to: 1) the menu; 2) anticipated volume of food to be stored, prepared, and sold or served; 3) the proposed layout, mechanical schematics, construction materials, and finish schedules; 4) the type and model of proposed equipment and facilities; and 5) standard operating procedures that ensure compliance with the code.
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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.
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SECTION 3-501.16 Cut tomatoes and cut leafy greens are now considered potentially hazardous foods and must be maintained under temperature control at 41°F or below or 135°F or above, unless time as a public health control is utilized.
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SECTION 4-302.12 Food temperature measuring devices shall be provided and readily accessible for use. If thin foods such as meat patties and fish filets are cooked, a temperature measuring device that is designed to measure the temperature of thin masses shall be provided and accessible.
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VIOLATION OF SECTION 5-103.11 The water supply is not of sufficient capacity or does not provide adequate hot water, specifically:
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Mar 12, 2013
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97 |
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