A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
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.
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
May 25, 2011
87
No violation noted during this evaluation.
Dec 2, 2011
100
No violation noted during this evaluation.
May 23, 2012
100
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.
Restaurant representatives - add corrected or new information about Marsee Baking 20, 1625 SE Bybee Blvd, Portland, OR »