Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham
Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. mashed potatos, beeans, cream cheese
Critical. Observed cloth used as a food-contact surface. cutting board, ice scoop on towels Corrected On Site.
Critical. Observed paper used as a food-contact surface. bacon wrapped greasy paper
Wiping cloth chlorine sanitizing solution not at proper minimum strength. none Corrected On Site.
Observed reuse of single-service articles. souffle cups, plastic lids Corrected On Site.
Critical. No water system approval reports on-site.
Equipment compartment not equipped to properly drain accumulation of moisture. ice bin
Grease drum not on proper pad.
Critical. Observed container of medicine improperly stored. stored with customer food-must be segregated
Critical. Observed unlabeled spray bottle.
Critical. No Certified Food Manager for establishment.
Critical. Food Service Manager not certified after 30 days of employment. owner/operators
1/14/2010
Routine - Food
Warning Issued
Critical. No water system approval reports on-site. well report dated 12-08-provide report dated within 6 months
Critical. Air gap not installed. triple sink
Critical. No Certified Food Manager for establishment. all food managers must obtain food managers certification within 30 days.
Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. all employees must receive food handler's training within 60 days.
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