Food employees are not washing their hands as often as necessary, specifically:
In-use dispensing utensils are not properly stored, specifically:
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Sep 8, 2011
89
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.
Cooked potentially hazardous food is improperly cooled, specifically:
Food-contact surfaces are not clean, specifically:
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
Mar 15, 2012
86
In-use dispensing utensils are not properly stored, specifically:
Lighting is not adequate, specifically:
Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Restaurant representatives - add corrected or new information about Medi Grill, 2307 Lloyd Center, F303, Portland, OR »