Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Basic - Unwashed canteloupe stored over dressings in reach in cooler.
Basic - Working containers of food removed from original container not identified by common name.Water in kitchen.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Ham,chicken,cheese,turkey in reach in cooler.Manager stated that the reach in cooler was restocked after the lunch rush.Manager adjusted reach in cooler temperature .Temperature of reach in cooler is 40 degrees f.After .5 hour,cheese dropped to 43 degrees f
High Priority - Vacuum breaker missing at hose bibb.
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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