A handwashing facility is not accessible for employee use at all times, specifically:
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
Ready-to-eat food is not properly date-marked, 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:
Jan 8, 2012
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All priority and priority foundation violations have been corrected during inspection.
VIOLATION OF SECTION 2-301.14 Food employees are not washing their hands as often as necessary, specifically:
VIOLATION OF SECTION 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
VIOLATION OF SECTION 4-602.11(A)(C) Food-contact surfaces are not cleaned between different raw animal foods, between raw to ready-to-eat foods, or as frequently as necessary, specifically:
VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
VIOLATION OF SECTION 7-102.11 Working containers of poisonous or toxic materials are not clearly labeled, specifically:
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