LA CASSEROLA

Violations (9)

• 41-27-4Critical

  Wiping cloth sanitizer solution exceeds the maximum concentration allowed.

  High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer 200+ Ppm

  High Priority

• 12A-19-4Critical

  Employee washed hands with cold water.

  High Priority - Employee washed hands with cold water. Observed employee turn on and off cold water faucet to wash hands.

  High Priority

• 22-08-4

  Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave oven

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave oven

  Basic

• 21-38-4

  Wiping cloth sanitizing solution stored on the floor.

  Basic - Wiping cloth sanitizing solution stored on the floor.

  Basic

• 27-24-5

  Hot water at three-compartment sink does not reach 100 degrees Fahrenheit where manual warewashing occurs. Water temperature 85F

  Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit where manual warewashing occurs. Water temperature 85F

  Intermediate

• 53A-05-6

  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

  Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

  Intermediate

• 16-13-5

  Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee set up three compartment sink correctly.

  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. Employee set up three compartment sink correctly.

  Basic

• 31B-02-4Corrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. Operator provided

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided **Corrected On-Site**

  Intermediate

• 08B-38-4

  Food stored on floor. Box of stuff olives stored on kitchen floor

  Basic - Food stored on floor. Box of stuff olives stored on kitchen floor

  Basic