Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Shell eggs closed to cake in reach in cooler. **Corrected On-Site**
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Corrected On-Site**
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked turkey in reach in cooler was not date marked. **Corrected On-Site**
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