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Clean equipment, utensils, linens and single-service items are not stored in a manner to prevent contamination or to facilitate air drying, specifically:
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Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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Food is not stored to prevent contamination, specifically:
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Nonfood-contact surfaces are not kept clean, specifically:
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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.
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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.
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Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
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Oct 10, 2011
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72 |
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* SECTION 2-201.12 The person in charge did not properly exclude or restrict a food employee. Employees with undiagnosed vomiting or diarrhea must be excluded from the food establishment until they are free of symptoms for at least 24 hours.
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SECTION 2-103.11 Employees are not properly trained in food allergy awareness. Employees shall be properly trained in food allergy awareness as it relates to their assigned duties.
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SECTION 3-201.16 Wild harvested mushroom buyer specification records do not contain required information or are not properly maintained, or required notice is not provided. Writtten buyer specifications for wild mushrooms shall be maintained on file for 90 days from the date of sale or service and contain the following information: 1) Identification by scientific name and common name of the mushroom species; 2) Identification in the fresh state; 3) The name and contact information of the person who identified the mushroom and the mushroom seller; and 4) A statement as to the qualifications and training of the identifier, specific to mushroom identification. A food establishment that sells, uses or serves wild harvested mushrooms shall ensure the mushrooms are conspicuously identified by a label, placard or menu notation that states: 1) The common and usual name of the mushroom; and 2) The statement "Wild Mushrooms: not an inspected product".
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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.
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SECTION 3-603.11 A consumer advisory is not provided, is not presented in the correct format, or does not contain the required information. A facility that serves or sells animal foods raw, partially cooked or without otherwise being processed to eliminate pathogens either in a ready-to-eat form or as an ingredient in another ready-to-eat food shall inform consumers of the significantly increased risk of foodborne illness. The advisory must include a disclosure and reminder and can be provided using brochures, deli case or menu advisories, label statements, table tents, placards or other effective written means. The disclosure shall include a description of the animal derived foods such as "oysters on the half shell (raw oysters)" , "raw-egg Caesar salad" and "hamburgers (can be cooked to order)" or identification of the food by asterisking them to a footnote that state that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: 1) Regarding the safety of these items, written information is available on request; 2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or 3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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Jan 3, 2013
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100 |
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