Basic - Uncleanable knife block in use to store knives.
Intermediate - Handwash sink used for purposes other than handwashing.- dishes in sink
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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 for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.- need to move under hood system - spoke with Lt Duran AHF- sent photo so he could see what we were talking about- he will be put to check unit next week **Corrected On-Site**
09/12/2014
Routine - Food
Warning Issued
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No probe thermometer provided to measure temperature of food products.
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