Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No probe thermometer provided to measure temperature of food products.
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