Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit. Employee rest room
Basic - In-use knife/knives stored in crack between equipment and wall.
Basic - In-use tongs stored on oven door handle.
Basic - Interior of microwave soiled with encrusted food debris.
Basic - No suitable facilities provided to store employee clothing and other possessions. Cell phone.
Basic - Raw animal food stored above unwashed produce. Reach in cooler , kitchen.
Basic - Working containers of food removed from original container not identified by common name.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Intermediate - Handwash sink used for purposes other than handwashing. Items stored in hand wash sink.
Intermediate - Hot water not provided/shut off at employee handwash sink. Employee rest rooms
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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