Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Standing water in handwash sink/ handwash sink draining very slowly. End of front line.
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
High Priority - Employee washed hands with cold water.
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.
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