- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
- 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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3/5/2010 | Routine - Food | Warning Issued |
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