Wiping cloths are not properly used or stored, specifically:
May 3, 2011
99
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.
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Oct 12, 2011
95
No violation details available.
Nov 9, 2011
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A handwashing sign is not posted at all handwashing sinks used by food employees, specifically:
Mops are not properly positioned for air-drying, specifically:
Feb 27, 2012
97
VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, 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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