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.
Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
The water supply is not of sufficient capacity or does not provide adequate hot water, specifically:
Sep 8, 2011
91
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
Sep 13, 2011
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Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Walls and ceilings are not smooth, durable, easily cleanable or nonabsorbent, specifically:
Wiping cloths are not properly used or stored, specifically:
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