Critical. Violation: 01A-11-1 Unable to verifiy that food is froan approved source.
Critical. Violation: 03A-07-1 Unable to verifiy that potentially hazardous food cold held at less than 41 degrees Fahrenheit.
Critical. Violation: 03B-03-1 Unable to verifiy that Potentially hazardous food not held at 135 degrees Fahrenheit or above.
Critical. Violation: 03C-08-1 Unable to verifiy that food is properly cooked and reheated
Critical. Violation: 03D-01-1 Unable to verifiy that food is being cooled by an approved method.
Critical. Violation: 04-01-1 Unable to verifiy that holding equipment is capable of maintaining potentially hazardous food at proper temperatures.
Critical. Violation: 08A-28-1 Unable to verifiy that food is adequately protected during storage preparation and service
Critical. Violation: 20A-10-1 Unable to verifiy that sanitizer is at proper minimum strength.
Critical. Violation: 22-27-1 Unable to verifiy that food-contact surfaces are properly cleaned and maintained
Critical. Violation: 27-13-1 Unable to verifiy that Drinking water is obtained from an approved source.
Critical. Violation: 53A-01-2 Unable to verifiy proof of Food Manager Certification.
Critical. Violation: 53B-08-1 Unable to verifiy that 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
7/30/2009
Routine - Food
Warning Issued
Critical. Unable to verifiy that food is froan approved source.
Critical. Unable to verifiy that potentially hazardous food cold held at less than 41 degrees Fahrenheit.
Critical. Unable to verifiy that Potentially hazardous food not held at 135 degrees Fahrenheit or above.
Critical. Unable to verifiy that food is properly cooked and reheated
Critical. Unable to verifiy that food is being cooled by an approved method.
Critical. Unable to verifiy that holding equipment is capable of maintaining potentially hazardous food at proper temperatures.
Critical. Unable to verifiy that food is adequately protected during storage preparation and service
Critical. Unable to verifiy that sanitizer is at proper minimum strength.
Critical. Unable to verifiy that food-contact surfaces are properly cleaned and maintained
Critical. Unable to verifiy that Drinking water is obtained from an approved source.
Critical. Unable to verifiy proof of Food Manager Certification.
Critical. Unable to verifiy that 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
Restaurant representatives - add corrected or new information about Fortune Cookie, 10 W Hickpochee Ave, Labelle, FL »