Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Front counter.
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
High Priority - No air gap present between water supply inlet and flood rim of equipment/sink. Both 3 compartment sinks.
High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet.
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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