- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Upright cooler
- Intermediate - No probe thermometer provided to measure temperature of food products.
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 45°f - corrective action - lowered thermostat
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Working containers of food removed from original container not identified by common name.oil/cookline
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Storage of tools on shelf above or with clean equipment and utensils.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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5/9/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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