- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. White reach in cooler on cookline holding PHFs 44-52F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chili at 50F, soup at 52F, cheese at 44F in small white cooler, cookline. moved to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. wings and milk at 48F, fish at 44F in bottom of glass cooler on cookline. advised to move to another cooler
- Critical - Observed raw animal food stored over ready-to-eat food. Beef over cooked ham; shell eggs over margarine, walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over fish, raw chicken over rice, glass reach in cooler
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1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
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