Critical. No thermometer provided to measure temperature of food product. 0-220F
Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
Critical. No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after June 30, 1998). For reporting purposes only.
Critical. 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.
No Heimlich maneuver sign posted.
Critical. No Certified Food Manager for establishment. 30 day to obtain
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. 60 days to obtain
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