Cooked potentially hazardous food is improperly cooled, specifically:
Dec 7, 2011
95
Cooked potentially hazardous food is improperly cooled, specifically:
In-use dispensing utensils are not properly stored, specifically:
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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.
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.
Wiping cloths are not properly used or stored, specifically:
Jun 21, 2012
88
No violation details available.
Jul 10, 2012
-
All priority and priority foundation violations have been corrected during inspection.
VIOLATION OF SECTION 2-401.11 Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
VIOLATION OF SECTION 3-501.15 Incorrect methods are used to cool potentially hazardous foods, specifically:
VIOLATION OF SECTION 6-301.12 Hand towels or a hand drying device is not provided at the handwashing sink, specifically:
VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
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