BACK 40 A1A

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad; potato salad 47°, sour cream 46°, salsa 47°, Parmesan, black beans, lettuce 46°; ( - Cold Holding) Unit was defrosting. 2nd temperature 30 minutes later was 47°. Stuff in cooler 10am. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso 87°; ( - Hot Holding). Was sitting on top of steam table. Person in charge moved to store inside hot table. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Bottom vent by back door is dusty.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses, chargers, and cell phone on prep tables.

Basic - Exposed concrete present in food preparation or warewashing area. Finish on floor has worn off.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle laying in potato salad. Person in charge removed. Corrected On-Site

Basic - Open dumpster lid. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Tin foil on bottom shelf of cook top.

Basic - Standing water in bottom of reach-in-cooler. Standing water in both small make and lowboy.

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Soup thawing in sink with water dripping. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled. Person in charge labeled. Corrected On-Site