Basic - Clean utensils not stored inverted or in a protected manner.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen area.
Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar container.
Basic - Wiping cloth/towel used under cutting board.
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.Shell eggs over sandwiches and deli meats.
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Ground beef 45?f. Corrective Action Taken . Placed in freezer unit. **Corrected On-Site**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cream cheese.
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