Basic - Accumulation of debris in three-compartment sink.
Basic - Ceiling in disrepair.
Basic - Cove molding at floor/wall juncture broken/missing.
Basic - Covered waste receptacle not provided in women's bathroom.
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
Basic - No handwashing sign provided at a hand sink used by food employees.
High Priority - Faucet at three-compartment sink does not reach all compartments.
High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Intermediate - No probe thermometer provided to measure temperature of food products.
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