Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Slime-like build up on surfaces around soda machine nozzles - dining area.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese slices 45° - prep make table. 40° at end of inspection. **Corrected On-Site**
High Priority - Vacuum breaker missing at hose bibb. Y-splitter connection on mop sink.
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer not displaying proper temperature - front counter reach in cooler **Corrected On-Site**
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