Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Basic - Nonfood-contact equipment not designed and constructed in a durable manner.bottom shelf in the kitchen
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
Basic - Ripped/worn tin foil used as food-contact shelf cover.garbage bag on bottom shelf in the kitchen
High Priority - Vacuum breaker missing at hose bibb.next to the three compartment sink
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.
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