Carbon dioxide/helium tanks not adequately secured in bar area.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures- upright cooler; all product stored in unit overnight at 50-59?. A sufficient number of working units is available on site for the volume of food present.
Critical - Manager lacking proof of Food Manager Certification.
No Heimlich maneuver sign posted. **Corrected On-Site**
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils- coffee mug. **Corrected On-Site**
Observed employee with no hair restraint. **Corrected On-Site**
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; all product in upright cooler (temperatures listed above) at 50-59?. Product stored in unit overnight; unable to determine length of time and temperature abuse.
Critical - Observed processed ready-to-eat, and ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Observed raw shell eggs stored over cooked foods in upright cooler. **Corrected On-Site**
Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food in upright cooler.
Critical - Required consumer advisory for raw/undercooked animal food not provided. **Corrected On-Site**
Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit- upright cooler ambient air at 59?.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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