Basic - No conspicuously located ambient air temperature thermometer in holding unit. Install a numerically-scaled thermometer inside the refrigerator.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping-cloths lying on counter tops; store them in sanitizing buckets between uses.
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label chopped vegetables, on the counter top, with four-hour-time labels. Discard any unserved portions at the end of four hours.
7/25/2013
Routine - Food
Inspection Completed - No Further Action
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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