Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Aug 23, 2011
98
No violation noted during this evaluation.
Mar 20, 2012
100
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Aug 21, 2012
95
* 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.
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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