Basic - Soiled wet wiping cloth placed in use with fresh solution.
Intermediate - Accumulation of food debris/grease on food-contact surface. Stove top
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.
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Corrected On-Site**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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