Basic - Clean equipment and utensils not separated from soiled equipment and utensils at grill/cook line
Basic - Dusty ceiling tiles and/or air conditioning vent covers.
Basic - Wiping cloth sanitizing solution stored on the floor.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours moved to cooler that maintains adequate temperature
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
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