Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Walk-in cooler shelves with mold like substance. Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Reach-in cooler interior soiled Repeat Violation

Basic – Stored food not covered

In walk-in cooler multiple boxes opened not covered, Manager closed all boxes/bags. Corrected On-Site Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Reach-in cooler at the cook line (unit was unplugged due to cleaning), cream cheese 48F, butter 52F. Manager moved item to walk-in freezer, all temperatures dropped to 40F. nAlso at room temperature milk at 64F, Manager voluntarily discarded the milk. Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

At the cook line, observed Tater tots at room temperature 94F, per person in charge tots were heated approximately 1hr prior to temperature was taken. Item will be discarded within the next 3 hr.

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

For three employees (agreement on site).

Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained

One photo copy.