Cleaned and sanitized utensils not properly stored handle up.
Critical - Cooked mac n cheese not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.over night
Critical - Cooked roast beef not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.over night
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop
Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.chlorine test kit Corrected On Site.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
Observed a nonfood-grade basting brush used in food.metal banded
Critical - Observed interior of microwave heavily soiled.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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