- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Thermometers provided and conspicuously placed
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical. Thermometers, gauges, test kits provided
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Floors properly constructed, clean, drained, coved
- Critical. Toxic items labeled and used properly
- Critical. Food management certification valid
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12/28/2010 | Routine - Food | Inspection Completed - No Further Action |
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