Mrs Macs Kitchen

Basic – Ice scoop handle in contact with ice. Manager rearranged properly. Corrected On-Site

Basic – Open dumpster lid.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the cook line.

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Basic – Working containers of food removed from original container not identified by common name. Observed sugar container not identified in dry storage area. Also walnuts and croutons containers, employee labeled during inspection. Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw fish in cooler at the cook line. Employee rearranged properly during inspection.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.

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 – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.