Rusted bottom shelving with large hole on prep table where slicer is located in rear prep area.īasic – Floors not maintained smooth and durable.
Observed approximately 5 dead roaches in cookline area, 6 dead roaches in rear prep area, 1 dead roach by pizza prep area, 4 dead roaches by dishwashing area and 2 dead roaches by wait station.īasic – Equipment in poor repair. Cutting board stored on floor near dishwashing area.īasic – Dead lizard on bottom shelving in prep table near walkin cooler.īasic – Dead roaches on premises. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.īasic – Accumulation of lime scale on the inside of the dishmachine.īasic – Clean utensils and lids stored in dirty containers in dishwashing area shelving.īasic – Cleaned and sanitized equipment or utensils not properly stored. Basic violations are those which are considered best practices to implement. These violations include personnel training, documentation or record keeping and labeling. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Food and Drug Administration’s Food Code. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Operations ordered stopped until violations are corrected.Ī summary of the violations found during the inspection are listed below. A reinspection occurred yesterday 10-3-2016 and Antonios was permitted to reopen.Ī reinspection occurred yesterday 10-3-2016 and Antonios was permitted to reopen.
0 kommentar(er)
