Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sliced cheese
Critical. Working containers of food removed from original container not identified by common name. Squeeze bottle oil.
Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Plastic glass used as scoop bulk sugar.
Observed cutting board grooved/pitted and no longer cleanable.
Observed old food stuck to clean dishware/utensils.
Equipment and utensils not properly air-dried. Pans on shelf.
Critical. Observed toxic item improperly stored. On work table.
No copy of latest inspection report.
Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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