Food-contact surfaces of equipment and utensils are not properly sanitized after cleaning, specifically:
Oct 4, 2011
96
Food employees are not washing their hands in an approved handwashing lavatory, specifically:
Lights are not properly shielded, specifically:
Ready-to-eat food is not properly date-marked, 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:
Jun 19, 2012
92
* 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.
All cooling units must have a red fluid thermometer or digital readout.
VIOLATION OF SECTION 5-203.12 Toilet facilities are not provided or are inadequate in number, specifically:
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