Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The 3dr cooler in the rear prep area is in-op. unit is not in use.
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
Critical - No thermometer provided to measure temperature of food product. 0-220 f degrees or intended range
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