Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
May 10, 2011
95
A handwashing facility is not accessible for employee use at all times, specifically:
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Potentially hazardous food is improperly thawed, specifically:
Nov 10, 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.
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
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