CRITICAL ITEMS CORRECTED All critical violations have been corrected.
Ready-to-eat food is not properly date-marked, specifically:
Nov 9, 2011
95
Ambient air temperature measuring devices are not accurately or properly scaled, specifically:
The plumbing system is not maintained in good repair, specifically:
Wiping cloths are not properly used or stored, specifically:
Apr 23, 2012
97
VIOLATION OF SECTION 4-602.12 Cooking and baking equipment or the interior of microwaves are not cleaned at least once every 24 hours, specifically:
Oct 8, 2012
100
SECTION 2-103.11 Employees are not properly trained in food allergy awareness. Employees shall be properly trained in food allergy awareness as it relates to their assigned duties.
SECTION 3-501.16 Cut tomatoes and cut leafy greens are now considered potentially hazardous foods and must be maintained under temperature control at 41°F or below or 135°F or above, unless time as a public health control is utilized.
VIOLATION OF SECTION 3-304.14 Wiping cloths are not properly used or stored, specifically:
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