A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
Food employees do not minimize contact with exposed foods, specifically:
Oct 18, 2011
97
Cooked potentially hazardous food is improperly cooled, specifically:
Food employees do not use the proper cleaning procedure for washing their hands, specifically:
Nonfood-contact surfaces are not kept clean, specifically:
Apr 3, 2012
89
All priority and priority foundation violations have been corrected during inspection.
SECTION 4-302.12 Food temperature measuring devices shall be provided and readily accessible for use. If thin foods such as meat patties and fish filets are cooked, a temperature measuring device that is designed to measure the temperature of thin masses shall be provided and accessible.
VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
VIOLATION OF SECTION 7-201.11 Poisonous or toxic materials are not properly separated or located, specifically:
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