- Basic - Dishmachine not SANITIZING properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Corrected On-Site**
- Basic - Frying oil stored on floor in dry storage area. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at hand sinks in restroom, and kitchen areas used by food employees. **Corrected On-Site**
- 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. Turkey **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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4/14/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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