CRITICAL ITEMS CORRECTED All critical violations have been corrected.
Potentially hazardous food is improperly thawed, specifically:
Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Oct 9, 2011
92
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Shellstock is not properly labeled or tagged, specifically:
May 17, 2012
90
VIOLATION OF SECTION 3-201.11(C)(E)(I)(f) Food is not properly labeled or required notice is not provided, specifically:
Violations create a serious or imminent danger to public health. These violations require your immediate attention so that they are corrected, or a safe alternative procedure issued. During this inspection, you corrected all *PRIORITY AND PRIORITY FOUNDATION* violations that were observed, thereby protecting your customers and avoiding possible closure proceedings of your restaurant.
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