- Critical. No thermometer provided to measure temperature of food product.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Splashguard between mopsink and prep table
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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6/10/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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