High Priority - Observed: Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Basic - Observed: Ice scoop handle in contact with ice.
High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 120 F, beef 125 F
Intermediate - Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Observed: Single-service articles not stored inverted or protected from contamination.
6/28/2014
Routine - Food
Assigned to Inspector
Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Basic - No handwashing sign provided at a hand sink used by food employees.
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.
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