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.
Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
The wash compartment of the sink or mechanical dishwasher does not contain a wash solution with a cleaning agent, specifically:
Unnecessary poisonous or toxic materials are on the premises, specifically:
Oct 27, 2011
84
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
Wiping cloths are not properly used or stored, specifically:
Feb 8, 2012
98
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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