Critical. Violation: 01A-10-1 Unable to verifiy that food/ice received from an approved source.
Critical. Violation: 03A-07-1 Unable to verifiy that potentially hazardous food cold held at 41 degrees Fahrenheit or below.
Critical. Violation: 03B-03-1 Unable to verifiy that Potentially hazardous food is held at 135 degrees Fahrenheit or above.
Critical. Violation: 04-01-1 Unable to verifiy that holding equipment is capable of maintaining potentially hazardous food at proper temperatures.
Critical. Violation: 08A-28-1 Unable to verifiy that food is adequately protected during storage preparation and transport
Critical. Violation: 20A-09-1 Unable to verifiy that sanitizer is at proper minimum strength for warewashing.
Critical. Violation: 22-27-1 Unable to verifiy that food-contact surfaces of equipment and utensils are adequately cleaned
Critical. Violation: 27-03-1 Unable to verifiy that water supply not meets the requirements of a public water supply.
Critical. Violation: 50-03-1 Unable to verifiy that Hotel and Restaurant license decal is displayed on mobile food dispensing vehicle.
Critical. Violation: 50-04-1 Unable to verifiy that Mobile food dispensing vehicle is in compliance with licensing requirements.
Violation: 51-03-1 Unable to verifiy that Mobile food dispensing vehicle is operating from an approved commissary. commissary not verifiying vehicle reports there
Critical. Violation: 53A-01-2 Unable to verifiy that Manager has proof of Food Manager Certification.
Critical. Violation: 53B-08-1 Unable to verifiy thst proof of required employee training is 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
10/26/2009
Routine - Food
Call Back - Complied
Critical. Unable to verifiy that food/ice received from an approved source.
Critical. Unable to verifiy that potentially hazardous food cold held at 41 degrees Fahrenheit or below.
Critical. Unable to verifiy that Potentially hazardous food is held at 135 degrees Fahrenheit or above.
Critical. Unable to verifiy that holding equipment is capable of maintaining potentially hazardous food at proper temperatures.
Critical. Unable to verifiy that food is adequately protected during storage preparation and transport
Critical. Unable to verifiy that sanitizer is at proper minimum strength for warewashing.
Critical. Unable to verifiy that food-contact surfaces of equipment and utensils are adequately cleaned
Critical. Unable to verifiy that water supply not meets the requirements of a public water supply.
Critical. Unable to verifiy that Hotel and Restaurant license decal is displayed on mobile food dispensing vehicle.
Critical. Unable to verifiy that Mobile food dispensing vehicle is in compliance with licensing requirements.
Unable to verifiy that Mobile food dispensing vehicle is operating from an approved commissary. commissary not verifiying vehicle reports there
Critical. Unable to verifiy that Manager has proof of Food Manager Certification.
Critical. Unable to verifiy thst proof of required employee training is 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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