Basic - Clean equipment stored on floor. Trays in storage area.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Along reach in cooler on cookline.
Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom for ladies.
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Vegetables in reach in cooler.
Basic - Reuse of single-service articles. Ricotta cheese container used to store soup. Sour cream container used to soak utensils.
Basic - Stored food not covered in chest freezer. Steak in Frigidaire freezer.
Basic - Wall soiled with accumulated food debris. Along cookline.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Employee failed to wash hands before putting on gloves to work with food.
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. WD-40 next to microwave in cookline.
Intermediate - Buildup of soiled material on racks in the reach-in cooler. Additional food debris on interior and exterior of reach in cooler along cookline.
Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Grill along cookline.
Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water in employee bathroom for ladies. Water temperature 80°.
Intermediate - Nonfood-grade basting brush used in food. Cookline.
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