High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chef salad 50 from the previous day. Dated 7/28/14
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 45. Potato 45 in the home style reach in cooler in the prep area
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See (03D) chef salad
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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