Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light covers in fixture in upstairs kitchen/wait area.
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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