Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [chicken at 98 F, rib at 120 F, less than 4 hours] Corrected On Site.
Critical. No thermometer provided to measure temperature of food product. / for 0 F-220 F range
Critical. No conspicuously located thermometer in holding unit. / in RIC & RIF
Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink
Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
Critical. No handwashing sign provided at a handsink used by food employees.
Critical. Observed live flies in kitchen.
Critical. Observed toxic item stored by food. Corrected On Site.
Critical. Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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
12/21/2009
Routine - Food
Warning Issued
Critical. No thermometer provided to measure temperature of food product. Do not have thermometer to measure temperature of cold food.
Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical. Establishment using a sanitizer solution that does not meet the requirements specified in 21 CFR 178.1010. Bleach is lemon-scented.
Critical. No handwashing sign provided at a handsink used by food employees.
No Heimlich maneuver sign posted. Corrected On Site.
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