Critical. Dishmachine chlorine sanitizer not at proper minimum strength. USING 3 COMPARTMENT SINK FOR NOW_UNTIL THE COMPANY COMES FROM SERVICE.
Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. NEW OWNER_60 DAYS_ JUST OPENED TODAY
6/22/2010
Routine - Food
Inspection Completed - No Further Action
Nonfood-contact equipment not designed and constructed in a durable manner. WOOD _UNDER DISHROOM SHELVES
Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0ppm OPERATOR CALLING SERVICETECH
Critical. Outer openings of establishment cannot be properly sealed when not in operation. DOOR NEXT TO OVEN
Floors not constructed easily cleanable. KITCHEN AREA_NEEDS TO BE SEALED
Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. 60 DAYS FOR TRAINING
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