Basic - Cleaned and sanitized equipment or utensils not properly stored.
Basic - No handwashing sign provided at a hand sink used by food employees.
Basic - Soiled dry wiping cloth in use.
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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No probe thermometer provided to measure temperature of food products. Most coolers
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