High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed chopped peppers and onions and potentially hazardous sauce at 121? Operator corrected on site by applying more heat to grill. Observed chopped peppers and onions at 167?f and sauce at 171?f by end of inspection. **Corrected On-Site**
1/22/2013
Routine - Food
Inspection Completed - No Further Action
Critical - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
No choking sign posted.
Critical - No handwashing sign provided at a handsink used by food employees.
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