- Basic - Bowl or other container with no handle used to dispense food- nuts.
- Basic - Employee beverage container on top of open top reach-in cooler.
- Basic - Equipment and utensils not rinsed between washing and sanitizing.
- Basic - Food stored on floor by walk-in cooler: oil.
- Basic - No conspicuously located ambient air temperature thermometer in open top reach-in cooler. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit in open top reach-in cooler: oysters 45°f, shrimp 44°f, Mahi 46°f, Mahi 52°f. Food not out forn4 hours, doors opened many times during lunch. Employee turned adjusted thermostat to cooler setting. Observed oysters at 44°f, Mahi at 45°,, at end of inspection. **Corrected On-Site**
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5/28/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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