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-contact surfaces of equipment and utensils are not properly sanitized after cleaning, 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:
The water supply is not of sufficient capacity or does not provide adequate hot water, specifically:
Jun 30, 2011
90
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
Jul 14, 2011
-
Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Dec 2, 2011
92
Food employees are not washing their hands as often as necessary, specifically:
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