Critical. No thermometer provided to measure temperature of food product. need 0-220 F.
Critical. Observed raw animal food stored over ready-to-eat food. eggs in reachin cooler
Observed employee with no hair restraint engaged in food preparation. cook
Critical. Observed unlabeled spray bottle. mop sink area
4/20/2010
Routine - Food
Inspection Completed - No Further Action
No Violations Were Observed
4/20/2010
Routine - Food
Call Back - Complied
Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical. No thermometer provided to measure temperature of food product.
Critical. No conspicuously located thermometer in holding unit. 2 dr bx
Critical. Dishmachine chlorine sanitizer not at proper minimum strength. o ppm
Critical. Identity of food or food product misrepresented.menu has diver scallops on menu actually using frz 10-20 ct from gfs services inc.
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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