Basic - Bathroom door left open other than during cleaning or maintenance.
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
Basic - Covered waste receptacle not provided in women's bathroom.
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Basic - Hood soiled with accumulated grease.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Basic - Ripped/worn tin foil used as food-contact cover for plantain press.
Basic - Working containers of food removed from original container not identified by common name.
High Priority - Raw animal food stored over ready-to-eat food. In reach in cooler.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw pork stored over raw beef.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Accumulation of encrusted food debris on/around mixer head.
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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