Basic - No conspicuously located ambient air temperature thermometer in holding unit. In main cookline cooler.
Basic - No handwashing sign provided at a hand sink used by food employees. At sinks all around establishment.
Basic - Sanitizer bucket stored on floor in kitchen.
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Off by approx 10 degrees. **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. For cooked pork in walk in cooler. Operator stated it was placed into cooler yesterday at approx. 10am.
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