Basic - Case/container/bag of food stored on floor in kitchen.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Basic - Wet mop not stored in a manner to allow the mop to dry.
High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
3/13/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - No copy of latest inspection report available.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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.
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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