Basic - Equipment in poor repair. Reach in freezer rusted.
Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Basic - No handwashing sign provided at a hand sink used by food employees.
High Priority - Raw animal food stored over ready-to-eat food. Shell eggs stored over produce.
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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