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.
Cooked potentially hazardous food is improperly cooled, specifically:
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Nov 23, 2011
90
No violation noted during this evaluation.
Jun 18, 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.
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