A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
In-use dispensing utensils are not properly stored, specifically:
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Working containers of food removed from their original packages are not identified, specifically:
Aug 21, 2011
89
No violation noted during this evaluation.
Mar 4, 2012
100
All items that are marked *priority* or *priority foundation* 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 priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
New Food Sanitation Rules are in effect as of September 4, 2012. Non-compliance with these new rules will not be considered a violation until after July 1, 2013. After that date, priority items will be a 5 point violation and priority foundation items will be a 3 point violation.
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
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