CRITICAL ITEMS CORRECTED All critical violations have been corrected.
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:
Aug 29, 2011
94
No violation noted during this evaluation.
Jan 23, 2012
100
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
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