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.
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Jul 21, 2011
91
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
Aug 26, 2011
-
No violation noted during this evaluation.
Mar 28, 2012
100
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 3-304.14 Wiping cloths are not properly used or stored, specifically:
VIOLATION OF SECTION 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
VIOLATION OF SECTION 4-501.114(A) The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
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