Critical. No thermometer provided to measure temperature of food product.
Critical. No conspicuously located thermometer in holding unit.
Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items. must install wire shelves forair drying
Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical. No handwashing sign provided at a handsink used by food employees.
Critical. Hand wash sink lacking proper hand drying provisions.
Critical. Handwashing cleanser lacking at handwashing lavatory.
Lights missing the proper shield, sleeve coatings or covers.
Critical. Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Critical. Manager lacking proof of Food Manager Certification.
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. Pro
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