Basic - In-use knife/knives stored in cracks between pieces of equipment.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 79 F
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 50 F
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over ready to eat
Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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