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:
Food is not stored to prevent contamination, specifically:
Potentially hazardous food is improperly thawed, specifically:
RECHECK INSPECTION REQUIRED FOR REPEAT CRITICALS This establishment has been cited for the same critical violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-000(15), (51) and (54) and OAR Division 157 to determine whether specified corrections have been maintained. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030.
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.
Jun 23, 2011
84
No violation details available.
Jul 5, 2011
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CRITICAL ITEMS CORRECTED All critical violations have been corrected.
Nonfood-contact surfaces are not kept clean, 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:
Feb 20, 2012
92
Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, 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.
Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Wiping cloths are not properly used or stored, specifically:
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