Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Basic - Plumbing system in disrepair.
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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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