- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Manager lacking proof of Food Manager Certification. --- IN PROCESS
- Critical - No conspicuously located thermometer in holding unit.
- 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. --- IN PROCESS
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in coolers soiled with accumulation of food residue.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. --- provided to operator.
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4/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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