Basic - Bowl or other container with no handle used to dispense food.
Basic - Equipment in poor repair. Chest freezer
Basic - Hole in wall. Throughout kitchen
Basic - Ice buildup in chest freezer.
Basic - Nonfood-grade bags used in direct contact with food.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
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.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
07/07/2014
Routine - Food
Warning Issued
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No probe thermometer provided to measure temperature of food products.
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