CROOKED PALM CABANA

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Poultry 87 F Chicken was covered and put on the stove to reheat. Fresh garlic in oil @75F Oil and garlic was refrigeratedTPHC form was emailed to GM Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Butane cans over hot holding unit butane was relocated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. The Can opener blade is soiled

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Knife in the handwashing sink Corrected On-Site

Basic - Equipment in poor repair.gaskets on pizza table are in disrepair

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Light shields over food prep table are soiled with dust and debris