High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad 47°f purchased on 10/14/14.Macaroni and cheese 52°f, pulled pork 61°f dated 10/14/14.
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Pulled pork ,macaroni and cheese .
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See violation 3A
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
10/15/2014
Routine - Food
Warning Issued
Basic - Single-service articles not stored inverted or protected from contamination. Take out trays .
Basic - Working containers of food removed from original container not identified by common name. Lemon juice and water in reach in cooler.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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