Intermediate - Manager lacking proof of food manager certification.
07/03/2014
Routine - Food
Call Back - Admin. complaint recommended
Basic - Clean equipment stored on floor. **Corrected On-Site**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers.
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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 - Manager lacking proof of food manager certification.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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