Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Serving area
Basic - No Heimlich maneuver/choking sign posted.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
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.
Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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