BACKWOODS CROSSING Inspection – January 29, 2025

High Priority 1

#10High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 51°F, chees3 59°F, potatoes 58°F, peppers 56°F. Less than 4 hours per operator, iced during inspection. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#11Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Top of Ice machine soiled with rim of Ice bucket stored in contact with soiled area.

Basic 9

#1Basic29-18-4

Basic – Drain cover(s) missing.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

#3Basic12B-01-4

Basic – Employee eating while preparing food.

#4Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on prep counter.

#5Basic36-22-4

Basic – Floor area(s) covered with standing water. In dish area.

#6Basic08B-38-4

Basic – Food stored on floor. Bag of onions.

#7Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard , ceiling and shelves in walk-in cooler.

#8Basic21-10-4

Basic – Soiled dry wiping cloth in use.

#9Basic08B-12-5

Basic – Stored food not covered. Food on speed rack in walk-in cooler, no top cover. Covered during inspection. **Corrected On-Site**

Corrected On-Site

Florida Food Watch