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.
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
Designated handwashing facilities are not available or accessible for handwashing, specifically:
In-use dispensing utensils are not properly stored, specifically:
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Oct 24, 2011
90
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.
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
Food employees are not washing their hands as often as necessary, specifically:
Apr 19, 2012
95
VIOLATION OF SECTION 2-301.15 Food employees are not washing their hands in an approved handwashing sink, specifically:
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
VIOLATION OF SECTION 5-501.17 A covered receptacle is not provided in a restroom used by females, specifically
VIOLATION OF SECTION 6-501.111(A)(B)(D) The premises is not maintained free of insects, rodents, and other pests or control measures to eliminate their presence is not provided, specifically:
VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
VIOLATION OF SECTION 7-201.11 Poisonous or toxic materials are not properly separated or located, specifically:
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