- Critical. No conspicuously located thermometer in holding unit. inside refridgerater freezer next to cookline.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. cooking utensils on cookline.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. womens restroom.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. near 3 compartment sink. Corrected On Site.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. operator has 60 days to get food manager certificate.
- 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 operator has 60 days to train employees.
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11/23/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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