Basic - Clean utensils or equipment stored in dirty drawer or rack.
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - In-use tongs stored on oven door handle.
Basic - Missing drain plug at dumpster.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Basic - Soiled reach-in cooler gaskets.
Basic - Walk-in freezer shelves soiled with encrusted food debris and floor.
High Priority - Raw animal food stored next to cooked food.
High Priority - Tracking powder pesticide used inside establishment.
High Priority - Vacuum breaker missing at mop sink faucet.
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.
Intermediate - Handwash sink not accessible for employee use at all times.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Intermediate - No probe thermometer provided to measure temperature of food products.
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