Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
Basic - Soiled reach-in cooler gaskets.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Intermediate - Manager lacking proof of food manager certification.
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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