Basic - Working containers of food removed from original container not identified by common name. Seasoning found on prep table.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.pork and ground beef
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup, sauce, pasta in walk in cooler.
Intermediate - Spray bottle containing toxic substance not labeled.cleaning agent found in kitchen.
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