Cooked potentially hazardous food is improperly cooled, specifically:
Food employees are not washing their hands as often as necessary, specifically:
Food from unapproved sources or prepared in a private home is used in the establishment, specifically:
May 11, 2011
85
Wiping cloths are not properly used or stored, specifically:
Dec 2, 2011
99
Food temperature measuring devices are not accurately or properly scaled, specifically:
Lighting is not adequate, specifically:
Toilet tissue is not provided at each toilet, specifically:
Jun 12, 2012
96
All items that are marked *priority* or *priority foundation* 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 priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
VIOLATION OF SECTION 4-702.11 Food-contact surfaces of equipment and utensils are not sanitized after cleaning, specifically:
Oct 25, 2012
95
A re-inspection was performed on this date to recheck Priority and Priority Foundation violation(s) noted during an inspection. The results of the recheck are:
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