Cooked potentially hazardous food is improperly cooled, specifically:
In-use dispensing utensils are not properly stored, specifically:
Aug 24, 2011
94
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Feb 23, 2012
95
A handwashing facility is not accessible for employee use at all times, specifically:
Aug 14, 2012
96
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.
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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