Cooked potentially hazardous food is improperly cooled, specifically:
Jun 8, 2011
95
Convenient handwashing lavatories are not provided or are not adequate in number, specifically:
Potentially hazardous food is improperly thawed, specifically:
Dec 9, 2011
94
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.
VIOLATION OF SECTION 3-501.14 Cooked potentially hazardous food is improperly cooled, specifically:
VIOLATION OF SECTION 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
VIOLATION OF SECTION 4-302.14 A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
VIOLATION OF SECTION 6-202.11 Lights are not properly shielded, specifically:
Your restaurant has received a score of 70 or more and will be posted with a notice stating that the restaurant has “Complied with the Acceptable Sanitation Standards”.
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