Basic - Employee with no hair restraint while engaging in food preparation.
Intermediate - Handwash sink used for purposes other than handwashing.
Intermediate - Hot water not provided/shut off at employee handwash sink.
6/27/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelving around
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Basic - Working containers of food removed from original container not identified by common name.
High Priority - Container of medicine improperly stored.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
Intermediate - Hot water not provided/shut off at employee handwash sink.
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