Tpc Prestancia

Basic – Floor tiles missing and/or in disrepair.Observed 2 floor tiles missing on cooks line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Hole in or other damage to wall.Observed wall damaged at bottom at each end of cook line wall. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Time/temperature control for safety food thawed in an improper manner.Observed meat and tuna in sink near Walkin Cooler entry without running water. Manager removed. Corrected On-Site

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Observed bar Dishwashing Machine at 135F final rinse at plate.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.Observed soiled can opener blade, manager removed and had cleaned. Corrected On-Site

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.Observed no measuring device for hot water sanitizer Dishwashing Machine at bar.

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Did not observe any food handler training certificates.