High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli meat at 44-45°F in deli case. Reachin cooler temperature lowered corrective action taken.
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reachin cooler ambient temperature at 44°F, cooler placed on colder setting, now at 41°F. **Corrected On-Site**
08/22/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
2/17/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Build-up of grease on nonfood-contact surface. Heavy grease buildup on interior door of fryer.
High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over peppers. **Corrected On-Site**
9/24/2013
Routine - Food
Inspection Completed - No Further Action
Critical - Observed unlabeled spray bottle. Corrected On Site.
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