- Critical. Wholesome, sound condition
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Food protection during storage, preparation, display, service, transportation
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical. Sanitizing concentration
- Wiping cloths clean, used properly, stored
- Critical. Water source safe, hot and cold under pressure
- Critical. Sewage and waste water disposed properly
- Floors properly constructed, clean, drained, coved
- Lighting provided as required. Fixtures shielded
- Critical. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
- Other conditions sanitary and safe operation
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12/18/2009 | Routine - Food | Administrative determination recommended |
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