Basic - Cardboard used to line nonfood-contact shelves. In front of fryer
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
Basic - In-use knife/knives stored in crack between equipment and wall.
Basic - In-use tongs stored on oven door handle.
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over vegetables **Corrected On-Site**
07/07/2014
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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