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.
Food employees are not washing their hands as often as necessary, specifically:
Incorrect methods are used to cool potentially hazardous foods, specifically:
Potentially hazardous food is improperly thawed, specifically:
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Working containers of food removed from their original packages are not identified, specifically:
May 31, 2012
88
All priority and priority foundation violations have been corrected during inspection.
SECTION 3-302.11 Frozen commercially packaged raw animal foods that have been opened must be separated during storage, preparation, holding, and display from frozen, commercially processed and packaged, ready-to-eat food.
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.
VIOLATION OF SECTION 2-301.15 Food employees are not washing their hands in an approved handwashing sink, specifically:
VIOLATION OF SECTION 4-702.11 Food-contact surfaces of equipment and utensils are not sanitized after cleaning, specifically:
Your restaurant has received a score of 70 or more and will be posted with a notice stating that the restaurant has “Complied with the Acceptable Sanitation Standards”.
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