Basic - Cardboard used to line nonfood-contact shelves. In floor
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork 128 F, pork 120 F,
6/28/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
Basic - 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.
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 - Mobile food dispensing vehicle disposing liquid waste on the ground.
Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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