Critical. Working containers of food removed from original container not identified by common name.
Critical. No conspicuously located thermometer in holding unit.
Critical. Observed food stored on floor.
Observed ice scoop with handle in contact with ice.
Critical. Observed interior of microwave soiled.
Observed single-service articles stored without protection from contamination.
Critical. Observed handwash sink used for purposes other than handwashing.
Critical. Hand wash sink lacking proper hand drying provisions.
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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