Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
Jun 8, 2011
90
No violation details available.
Jun 30, 2011
-
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.
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.
Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
Dec 6, 2011
95
No violation details available.
Jan 19, 2012
-
No violation details available.
Feb 8, 2012
-
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.
Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
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