Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.all food in single door reach-in at 47 moved to large refrigerator Repeat Violation. Corrected On Site.
Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.single door reach-in Repeat Violation.
Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.reach-in
Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.3compartment
Observed gaskets/seals on cold holding unit in poor repair.
Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
Critical. Observed live flies in kitchen.
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.
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