The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
Jul 30, 2011
92
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Warewashing equipment are not cleaned at an appropriate frequency, specifically:
Jul 28, 2012
89
VIOLATION OF SECTION 2-401.11 Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
VIOLATION OF SECTION 3-403.11 Potentially hazardous food is improperly reheated for hot holding, specifically:
VIOLATION OF SECTION 4-501.114(C) The quaternary ammonium sanitizer concentration, pH, or temperature is not adequate, specifically:
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