Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. cooked ground beef dated 10/17. Corrected On Site.
Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pepperoni roll, gyro meat. Corrected On Site.
Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. chili on frontline hot hold Corrected On Site.
Critical. Observed food being cooled by nonapproved method. cooling rice in deep container with cover. Corrected On Site.
Critical. Food not stored in a dry location that is not exposed to splash. bread close to cookline hand sink.
Critical. Observed improper use of plastic food container or other container with no handle used to dispense ready-to-eat food. condiment cup in yellow rice.
Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef touched cooked rice and gyro meat. Corrected On Site.
Critical. Observed buildup of black soil in the interior of ice machine.
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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