- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. plus 24
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. will use gloves until a o p approved
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. No Certified Food Manager for establishment.
- 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 to acquire
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12/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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