These are the most recent restaurant inspection reports in Alachua County-from August 9th to August 14th-submitted by the state safety and health inspector.

The Florida Department of Commerce and Professional Regulation described the inspection report as a "snapshot" of the conditions that existed at the time of the inspection. On any given day, companies may have fewer or more violations than they found in their most recent inspection. Inspections conducted on any given day may not represent the overall long-term status of the enterprise.

Please note that some recent follow-up inspections may not be included here.

Restaurant News: Spurrier's grill grill is finally ready to open in Celebration Pointe

Opening: Rock N Roll Sushi opens in downtown Tioga

5323 SW 91 Ter, Suite A, Gainesville

Need to follow up: detect high-priority violations and recommend administrative action.

A total of 15 violations, 5 of which were high-priority violations:

- High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. A fly in the kitchen area. There are two flies in the dining area.

- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. The raw bacon is stored above the ranch seasoning and placed in the cooler next to the panel.

- High priority-eggs in shell that have not been stored at an ambient air temperature of 45 degrees Fahrenheit or lower. Store a flat egg in its shell on the counter in the preparation/baking area. The employee puts the items in the cooler during the inspection.

- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Victoria sponge cake (51°F-refrigerated); red velvet with dairy ingredients (47°F-refrigerated); coconut cake with dairy ingredients (48°F-refrigerated); carrot cake and dairy ingredients (46° F-refrigerated) placed in a glass cabinet near the front door. Items in the unit stay overnight. Ingredients for all items have time/temperature control ingredients

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Fish (48°F-refrigerated); chicken tenders (48°F); cut tomatoes (49°F-refrigerated); items available in the cooler on the cooking line closest to the entrance. 7:30 Open / Afterwards all items will be put into the unit. The employee found that the device was not plugged in. Liquid eggs (61°F-refrigerated); items on the counter at the end of the cooking line. The item is placed on ice, above the filling line. The employee puts the items in a smaller pan and adds ice cubes. Provolone cheese (57°F-refrigerated); Swiss cheese (56°F-refrigerated). The items in the pan are placed in the cooler on the cooking line second to reach the top of the other pans. Each employee places items in the area during peak periods. The items are moved inside the cooler to lower the temperature of the Victoria sponge cake (51°F-refrigerated); red velvet with dairy ingredients (47°F-refrigerated); coconut cake with dairy ingredients (48°F-refrigerated) ; Carrot cake and dairy ingredients (46°F-refrigerated) are placed in a glass cabinet near the front door. Items in the unit stay overnight. All items have time/temperature control ingredients in the toppings **Repeat violations** **Administrator complaints**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Debris buildup from the can opener.

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. The sink in the Expo area is missing. The sink in the tableware area is missing **Repeat violation**

- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. Cooked beef and stew/soup are stored in a refrigerator without a date mark.

- Intermediate-The employee handwashing sink does not provide/close water with a temperature of at least 100 degrees Fahrenheit. The sink in the server area is missing.

- Basic-cleaning utensils or equipment stored in the bathroom, changing room or mechanical room. There are additional dining utensils, pans and serving containers on the shelf above/behind the toilet upstairs. Items are also stored on shelves on the stairs leading to the toilet area. **Repeat violations**

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. A glass of drink on the stage in the Expo area. Have a drink at the prep counter on the cooking line. Have a drink at the prep counter on the back prep/baking line

- Basic-Food stored in restricted areas. The sealed topping box and the sealed coffee box are stored on the stair shelf behind the door marked with the machine room. The stairs lead to the toilet and sink without any obstructions.

- Basic-trash on the ground and/or trash around the trash bin. Debris around the trash can in the rear area.

- Basic-Black substances/grease/food residues have accumulated inside the oven/microwave oven. Grease and crumbs accumulate on the cooking line in the oven. **Repeat violations**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Crumbs accumulated on the shelf under the microwave oven on the cooking line. Debris piled up on the wooden legs of the mixer beside the panel.

A total of 11 violations, 4 of which were high priority violations:

- High priority-raw animal food that is not properly separated according to the minimum cooking temperature required for storage in the refrigerator-not all commercially packaged products. Open a box of raw beef steak fritters and place them on the raw pork chops, and a door reaches into the refrigerator near the mop sink. The person in charge moved the beef under the pork **On-site correction**

- High priority-ready-to-eat, time/temperature controlled safe food, marked with a date more than 7 days after opening/preparation. A bucket of sauerkraut in the two doors reached into the cooler next to the three-compartment sink. Cook said that sauerkraut has been opened for 10 days.

- High priority-ready-to-eat, time/temperature control, safe food that has not been eaten/sold within 7 days after opening/preparation. See discontinued sales. A bucket of sauerkraut in the two doors reached into the cooler next to the three-compartment sink. Cook said that sauerkraut has been opened for 10 days.

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Cut tomatoes on top of 2 doors (47°F-refrigerate) to make the cooking line across the table. The person in charge said that the dining table has caught up with the peak of breakfast. Discuss the use of ice packs.

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The ice trough has a mold-like substance on the beverage machine at the front desk

- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Without training certificate, waiters work for 6 months and chefs work for more than 60 days. **warn**

- Basic-Employees have no beard protection/restrictions when preparing food. Cook doesn't wear a beard

- Basic-The outer door has a gap at the threshold that opens to the outside. There is a gap in the back door near the mop sink **Repeat violation**

- Basic-Black substances/grease/food residues have accumulated inside the oven/microwave oven. There is debris on the shelf near the 2 door crafting table on the top of the inside of the microwave **Repeat violation**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. 2 The gasket on the door soiled the table opposite the cooking line

- Basic-The wipe disinfectant is stored on the floor. Disinfectant bucket on the floor under the preparation counter opposite the sink

3411 SW Archer Road Suite B, Gainesville

A total of eight violations, four of which were high-priority violations:

- High priority-employees start to handle food, handle clean equipment or utensils, or touch unpackaged single service items without first washing their hands. Employees enter through the back door, move to the cooking line and make coffee without washing their hands. **warn**

- High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. A live fly was observed in the dining room. Two live flies were observed in the drive-through area. Observe live flies in the cake preparation area. **warn**

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Vegetarian eggs (51-52°F-refrigerated); eggs (51-52°F-refrigerated); sausages (50-52°F-refrigerated) Product slice trays stored on a rolling speed rack. Each operator, the company receives the delivery, and the items are pushed out of the walk-in cooler during the delivery period. **warn**

- High priority-The vacuum circuit breaker is missing at the hose connector or the connector/diverter added to the hose connector. Lack of prepared sink. The adapter has been added to this receiver. **warn**

- Intermediate-Some employees cannot obtain the required state-approved employee training certificate. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one certificate is provided. **warn**

- Basic-A bowl or other container without a handle for distributing food. Flower inner cup under the baking table **Warning**

- Basic-The ceiling is not smooth, non-absorbent and easy to clean in food preparation, food storage or tableware washing areas. Tiles in the storage area near the kitchen entrance. Perforated sound-absorbing tiles in use. **warn**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Food scraps on the bottom of the milk dispenser. Debris accumulated on the side of the sugar dispenser. **warn**

Need to follow up: detect high-priority violations and recommend administrative action.

A total of seven violations, four of which were high-priority violations:

- High priority-Dishwasher chlorine disinfectant does not reach the appropriate minimum strength. Stop using the dishwasher for disinfection and set up manual disinfection until the dishwasher is repaired and properly disinfected. The dishwasher is 10 ppm in the dishwasher. The manager called the dishwasher maintenance staff. Dishwasher 75ppm. **On-site corrections**

- High priority-Operate with expired hotel and restaurant department licenses. The license expired on June 1, 2021. **Administrator Complaints**

- High priority-the discovery of rodent droppings proves the presence of rodent activity. Three rodent feces were observed on the floor in the corner of the dry warehouse where the tools were stored. **warn**

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Items in the walk-in cooler: tomatoes (47°F-refrigerated); butter (48°F-refrigerated); chicken (49°F-refrigerated); hamburger (48°F-refrigerated); cheese (46°F -Refrigerated). The manager said that the cooler was at the right temperature when it opened at 11 am. The manager moved the item to another cooler within reach. **Corrective action has been taken** **Warning**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The white cutting board is placed on the cooler to dye the thread. Soda gun at the waiting station.

- Basic-The refrigeration equipment is not well maintained. Before the equipment is repaired, please do not store the time/temperature controller for safe food in the equipment. Walk-in cooler.

- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. Energy drink in the kitchen dip cooler. The manager took out the drink. **On-site corrections**

5001 NW 34th Blvd Suite J, Gainesville

There are a total of six violations, four of which are high-priority violations:

- High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. Three flies were observed in the kitchen area.

- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Items in the extended cooler next to the walk-in cooler: chicken (46,47°F-cooling). Pack the cooked chicken into bags on Sundays.

- High priority-The time/temperature control of safe food identified in the written procedure is the use of time as a public health control food without a time stamp, and it is impossible to determine when it will be removed from temperature control. The prepared pizza is placed on the table next to the shelf. The manager stated at 12:30 in the afternoon that the items were placed on the shelf, and the manager arranged an appropriate time on the pizza. **On-site corrections**

- High priority-The time/temperature control of safe food prepared/mixed from ingredients at ambient temperature is not cooled to 41 degrees Fahrenheit within 4 hours. Items in the extended cooler next to the walk-in cooler: chicken (46,47°F-cooling). Pack the cooked chicken into bags on Sundays.

- Intermediate-Spray bottles containing unmarked toxic substances. A bottle of pink liquid is stored on the shelf next to the office door. The manager put a label on the bottle. **On-site corrections**

- Basic-The grease container/trash bin is not on a suitable mat/non-absorbent surface. Dumpster on the grass behind the restaurant.

Need to follow up: detect high-priority violations and recommend administrative action.

A total of 13 violations, of which 3 are high priority violations:

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Toppings on the puffs on the kitchen shelf: Whip the toppings (77°F-refrigerate). The employee stated that they put the whipped ingredients on the puff 15 minutes before taking the temperature. The manager moved the items to the cooler to reduce the temperature to 41°F. Items in front of the showcase: tomatoes (41°F-refrigerated); sausages (40°F-refrigerated); ham (42°F-refrigerated); eggs (42°F-refrigerated). When the temperature was measured at 8 in the morning, the manager indicated that the item was at the proper temperature. The manager moved the items to the walk-in cooler to reduce the temperature to 41°F. **Repeat violations** **Administrator complaints**

- High priority-The time/temperature control of safe food identified in the written procedure is the use of time as a public health control food without a time stamp, and it is impossible to determine when it will be removed from temperature control. Items on the cooking line (eggs, pancake batter, ham, and sausage) are not time stamped. The employee presented the project that went live at 9 a.m. and added an appropriate time stamp to the project. **On-site corrections**

- High priority-improper storage of toxic substances/chemicals. A bottle of degreasing agent is stored on the cooking line next to the plate. The manager took out a bottle of degreaser. **On-site corrections**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The white cutting board on the production line and the cooking line grill are dyed.

- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. There is no proof of any employee training. **warn**

- Basic-The ceiling/ceiling tiles/vents are soiled by accumulated food residue, grease, dust or mold-like substances. The air-conditioning vents throughout the kitchen are dusty and greasy.

- Basic-The refrigeration equipment is not well maintained. Before the equipment is repaired, please do not store the time/temperature controller for safe food in the equipment. Retractable cooler when the ambient temperature of the front register is 52°F. The compressor freezes.

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. The employee drinks on the upper shelf line up across the grill.

- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. The employee food is in the pie cooler opposite the panel. The manager asked the employees to take away personal food. **On-site corrections**

- Basic-Food is stored on the floor. Cooking oil stored on the floor of the cooking area. **Repeat violations**

- Basic-There is a hole or other damage in the wall. The wall below the sink in the pantry area lacks tiles.

- Basic-The pliers in use stored on the device door handle between uses. The clip is stored on the fryer handle on the cooking line.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The walk-in cooler gasket is dirty.

Need to follow up: detect high-priority violations and recommend administrative action.

A total of 10 violations, 3 of which were high priority violations:

- High priority-Improper storage of medicine containers. Medications stored in a cooler within reach of the kitchen along with fish and chicken. The manager withdrew the medicine. **On-site corrections**

- High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. Two flies were observed in the kitchen area. A fly was observed in the area behind the front desk.

- High priority-Operate with expired hotel and restaurant department licenses. The license expired on June 1, 2021. **Administrator Complaints**

- Intermediate-a sink used for purposes other than washing hands. The kitchen sink is used to clean chicken spoons.

- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. There is no employee training certificate. **warn**

- Basic-Cardboard is used for the lining of food contact shelves. Cardboard is used to arrange the shelves behind the counter. The manager removes the cardboard. **On-site corrections**

- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. Employee drinks are stored in coolers within easy reach of the kitchen. The manager removed the drink. **On-site corrections**

- Basic-Food is stored on the floor. Hot sauce on the floor behind the counter. Crayfish and French fries on the floor of the walk-in refrigerator. **Repeat violations**

- Basic-The storage method of the wet mop does not allow the mop to dry out. The mop is stored in the dirty mop bucket. The manager took off the mop and hung it up to dry. **On-site corrections**

A total of 9 violations, 3 of which were high priority violations:

- High priority-employees touch dirty surfaces and then prepare food, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. The employee picks up the item from the ground, throws it away, and then uses a single serving cup to scoop ice from the ice box **Warning**

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Hot dogs (44°F-refrigerated); meat accessories (44-51°F-refrigerated). Refrigerate the contents of the drawer. The items are placed in the freezer to lower the temperature. At the beginning of the inspection, a door of the unit was slightly opened. For each operator, the equipment maintains temperature at the beginning of the line inspection. **Corrective action has been taken** **Warning**

- High priority-The time/temperature control of safe food prepared/mixed from ingredients at ambient temperature is not cooled to 41 degrees Fahrenheit within 4 hours. Baked beans (54°F-cooling); beans (51°F-cooling); green beans (55°F-cooling); green beans (56°F-cooling); green beans (52°F-cooling). A large number of products are always marked at the same time. Each operator, employee prints all time stamped labels before preparing the product. The items marked 9:44 and 10:10 were discovered at approximately 2:15. Check the item at the 4 hour mark during the inspection. The items move to the freezer and freeze to promote rapid cooling. **Corrective action has been taken** **Warning**

- Basic-The ceiling/ceiling tiles/vents are soiled by accumulated food residue, grease, dust or mold-like substances. Ventilate directly above the clean dish storage area closest to the dish area at the end of the cooking line. Dust accumulates in the vent **Warning**

- Basic-There are dead cockroaches indoors. A dead cockroach is on the floor at the end of the cooking line closest to the dish area. Manager cleans the project **Correct the scene** **Warning**

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Have a drink on the prep counter at the end of the cooking line. Have a drink on the counter of the server station. Both items moved during the inspection. **Site correction** **Warning**

- Basic-The floor is dirty/debris accumulation. Debris piled up in the refrigerator. **warn**

- Basic-Non-food contact equipment exposed to splashes/spills is not made of corrosion-resistant, non-absorbent, smooth, and easy-to-clean materials. Unsealed concrete blocks are used to separate the heaters at the entrance of the preparation area/post-cooking line. **Repeat violation** **Warning**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. A mold-like substance has accumulated on the gasket of the cooler on the cooking line. Under the counter closest to the Togo area. Food scraps have accumulated on the gasket of the refrigerator drawer on the cooking line. Debris accumulated at the bottom of the heating and holding device on the cooking line. There is a buildup of debris on the side that enters the cooler door. **warn**

Need to follow up: detect high-priority violations and recommend administrative action.

A total of seven violations, three of which are high priority violations:

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Observe in the cooking line preparation table: shrimp 45°, chicken 45°, pork 46°, chicken 45°, shrimp 45°, tofu 47°. In addition, 45° of pasta, 45° of shrimp, and 46° of chicken cooked in a walk-in cooler. **warn**

- High priority-The time/temperature control of safe food identified in the written procedure is the use of time as a public health control food without a time stamp, and it is impossible to determine when it will be removed from temperature control. Missing time stamps observed: cooked pasta, chopped cabbage on the cooking line. Added stickers. **Correct the scene** **Repeat violations** **Administrator complaints**

- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. Observe the cooked chicken on the speed rack at the back of the kitchen, multiple pans 86°. **Repeat violations** **Administrator complaints**

- Intermediate-soap is not provided in the sink. A lack of soap was observed in the wash basin on the back.

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Observe employees drinking beverage bottles at multiple places on the preparation table. **Repeat violations**

- Basic-employee personal belongings, food, cleaning equipment and utensils, or single service items stored in or above the food preparation area. Observe that the wallet is stored on bulk rice. This was moved. **On-site corrections**

- Basic-The damp cloth is not stored in the disinfectant between uses. Observe the 2 wet cloths on the cooking line, not in the solution. **Repeat violations**

A total of 10 violations, 2 of which were high-priority violations:

- High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. A fly was observed on the front line of soda water.

- High priority-Use time as a time/temperature control for safe food for public health control, and the marked time exceeds the 4-hour limit. Observe that the date on the public health control chart is 7-9. Today is 8-9. The error has been corrected. **On-site corrections**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Observe that there is dry food residue on the blade of the can opener. This was taken to the 3 compartment sink. **Corrective actions have been taken** **Repeated violations**

- Intermediate-Employees cannot use the sink at any time. Observe that the cooking line hws is blocked by the box. The box is reduced to make it easy to use. **On-site corrections**

- Basic-The carbon dioxide/helium tank is not sufficiently secured. It was observed that a CO2 tank was not fixed. The chain has been added. **On-site corrections** **Repeated violations**

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. It was observed in the kitchen that 3 employee drinks were stored in the preparation area. Have been moved below. **On-site corrections** **Repeated violations**

- Basic-employee personal belongings, food, cleaning equipment and utensils, or single service items stored in or above the food preparation area. Observe the phone on the rear shelf above the food. The phone was tucked into the pocket. **On-site corrections**

- Basic-The design or manufacturing method of the equipment or appliance is not durable. It was observed that an extended cooler gasket on the back wall of the kitchen was torn.

- Basic-There is a hole or other damage in the wall. Observe the disrepair of the wall under the sink through soda water.

- Basic-The wet rag/towel in use is used under the cutting board. Observe the wet cloth under the cutting board in the kitchen. **Repeat violations**

6005 SE US Hwy 301 Unit 104-105, Hawthorne

Close immediately, it is recommended to order urgently. Inspectors said these conditions endanger public health and safety.

A total of 9 violations, including two high-priority violations:

- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. Sanmen makes raw beef tofu at the bottom of the table. The person in charge moves the beef to the bottom level **On-site correction**

- High priority-Live cockroaches found prove that there is cockroach activity. Observe the 6 live cockroaches on the shelf with a paper bag opposite the broiler on the cooking line. The person in charge kills and cleans up the cockroaches. **warn**

- Intermediate-Employees cannot use the sink at any time. The plastic container in the hand wash sink near the front desk. The person in charge moves the container **On-site correction**

- Basic-Food residues/soil residues are accumulated on the door handle of the equipment. Entering the freezer compartment door handle is dirty **Repeat violation**

- Basic-The outer door has a gap at the threshold that opens to the outside. Gap at the bottom of the back door screen door **Repeat violation**

- Basic-Non-time/temperature controlled in-use utensils used for safe food, without placing the handle on top of the food in the airtight container. Dispose of contact sugar in bulk sugar containers. The person in charge moves the handle **On-site correction**

- Basic-Black substances/grease/food residues have accumulated inside the oven/microwave oven. Inside the microwave oven opposite the cooking line **Repeat violation**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The hood filter has a lot of grease fragments, the lid for bulk sugar, and the flour has food residue. Into the cooler gasket is dirty

- Basic-A food working container that has not been identified by a common name taken out of the original container. Unlabeled bulk salt container. The person in charge marks the container **On-site correction** **Repeated violation**

A total of 9 violations, including two high-priority violations:

- High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. Two flies were observed in the kitchen area. Two flies were observed in the foreground area.

- High priority-The time/temperature control of safe food identified in the written procedure is the use of time as a public health control food without a time stamp, and it is impossible to determine when it will be removed from temperature control. The salsa is stored on the counter next to the drive. The manager put the items on the counter at 10:30 in the morning, and the manager placed the correct time mark on the salsa pot. **On-site corrections**

- Intermediate-Spray bottles containing unmarked toxic substances. A pink liquid spray bottle stored under the front desk. The manager put a label on the bottle. **On-site corrections**

- Basic-A bowl or other container without a handle for distributing food. Souffle cups used to scoop pineapple on the cooking line.

- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. Employees drink in a cooler within reach outside the office. Drinks discarded by the manager. **On-site corrections**

- Basic-Hang the tape on the food/food preparation area/food contact equipment. Flying tape hanging in the kitchen preparation area. Flying tape discarded by the manager. **On-site corrections**

- Basic-the old label stuck on the food container after cleaning. Old labels on containers stored on clean cutlery racks outside the office.

- Basic-The storage method of the wet mop does not allow the mop to dry out. The wet mops are stored in a bucket next to the three-compartment sink.

- Basic-The chlorine disinfectant of the wipe cloth does not reach the appropriate minimum strength. Disinfectant bucket behind the front desk, 0 ppm. The manager added 75 ppm of bleach to the water. **On-site corrections**

3841 SW Archer Road, Unit B, Gainesville

Need to follow up: detect high-priority violations and recommend administrative action.

A total of 9 violations, including two high-priority violations:

- High priority-Operate with expired hotel and restaurant department licenses. License expired on June 1, 2021 **Administrator Complaint**

- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. Boiled cauliflower (120°F-heat preservation); cooked mushrooms (98°F-heat preservation); cooked beef (129°F-heat preservation); cooked green peppers and onions (128°F-heat preservation) Items in the hot well on the cooking line. Every employee restocks all items during/after lunch. The employee turns on the heating device to reheat. **Corrective Actions Taken**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Food scraps accumulate on the can opener blade.

- Intermediate-no certified food manager. A list of approved food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. There is no certificate on site. Call the manager, the certificate is not on the spot, the manager can't get it.

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. The sink at the end of the cooking line is missing.

- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. There is no current certificate on site.

- Basic-employee personal belongings, food, cleaning equipment and utensils, or single service items stored in or above the food preparation area. The employee cell phone and air compartment on top of the food preparation counter at the smoothie station. The item moves during the inspection. **Repeat violations**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The mold-like substance accumulated at the place where the cooler arrived on the cooking line entered the gasket of the cooler door and accumulated mold-like substance. **Repeat violations**

- Basic-Open the employee beverage container in the cold storage unit, which contains the food to be served to the customer. Canned drinks are within reach in the cooler on the back kitchen line.

5141 NW 43rd St Suite 101, Gainesville

There are a total of six violations, of which there are two high-priority violations:

- High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. Three flies were observed in the kitchen.

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. A homemade 71° chutney was observed in portions. The sauce is made every day or every two days. The manager chose to discard rather than cool down quickly. **Corrective Actions Taken**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Observe that there are foreign objects around the opening of the ice tray in the ice maker. In addition, the waiter's cutting board was also soiled.

- Basic-The carbon dioxide/helium tank is not sufficiently secured. It was observed that the bulk co2 outside was unsafe.

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Observed a variety of beverages stored with food/clean plates in the preparation area. These were transferred to other regions. **On-site corrections**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Observe that the area above the soda nozzle has accumulated. In addition, the area behind the dishwasher is also dirty.

There are a total of six violations, of which there are two high-priority violations:

- High priority-employees touch dirty surfaces and then prepare food, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. Employees roll trash cans through the kitchen area and then dispose of clean tableware without washing their hands.

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Creamer (47°F-refrigerated) items are stored in a cooler near the drive area. The item placed in the cell when opened. The item moves to the cooler. Liquid eggs (61°F-refrigerate). Items on the counter in the kitchen area. For each operator, the item was placed 30 minutes ago. Return the items to the cooler to cool down. **On-site corrections**

- Basic-There are dead cockroaches indoors. A dead cockroach on top of the chemical dispenser next to the three-compartment sink. Items cleaned during the inspection. **On-site corrections**

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Have a drink on the prep table next to the raw bacon. Items moved during the inspection **On-site corrections**

- Basic-The equipment is poorly maintained. Reach the cooler in the drive area for the creamer. The gasket is warped and the door cannot be closed completely

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The gasket of the walk-in cooler has accumulated mold-like substances.

There are a total of six violations, of which there are two high-priority violations:

- High priority-food that grows like mold. See discontinued sales. A bag of bread crumbs with colored foreign matter was observed on the floor of the dry storage. In addition, there is a beef patty on the floor of the walk-in freezer. The item was discarded.

- High priority-The vacuum circuit breaker is missing on the mop sink faucet or the accessory/diverter added to the mop sink faucet. It was observed that the diverter in the mop tank lacked a return device on the non-chemical side.

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. It was observed in the dining area that tea urns had accumulated in the cone. The new cone is being ordered. **Corrective Actions Taken**

- Intermediate-Managers or persons in charge who lack food manager certification. The observed Shannon Certified Food Manager Card cannot be used for review.

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. It was observed that the main area of ​​the women's bathroom lacked drying equipment (no paper towels/air dryer not working). Air dryers play a role in the disabled booths. A roll of paper towels was added to the main area. **On-site corrections**

- Basic-Disinfectant buckets stored with food, equipment, utensils, linens, disposables or disposables. Observe the two disinfectant buckets stored on the toaster preparation table and place them on the bread. These are put on their hooks. **On-site corrections**

There are a total of five violations, of which there are two high-priority violations:

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Observe at Pre TSA, HALF N HALF, 55°, which is placed in a refrigerator within reach. In addition, on the column, half n half 50°. This stays open in the drop-in cooler and the plant-based product is at 43°. **Corrective Actions Taken**

- High priority-improper storage of toxic substances/chemicals. Observe the disinfectant spray stored above the straws on the front line. In addition, bulk hand sanitizer is stored on bulk coffee on the front line. Both were transferred to cleaning work. **On-site corrections**

- Intermediate-Probe thermometers for measuring food temperature are not provided. A lack of probe thermometer was observed.

- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. A lack of evidence of any training is observed. **warn**

- Basic-Soiled cloth, linen, apron, jacket or other uniform clothing was not stored in a suitable container before washing. Used aprons were observed during batch single shots on the front line. These are all placed in the back door. **On-site corrections**

3841 SW Archer Road, Suite F, Gainesville

There are a total of five violations, of which there are two high-priority violations:

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Turkey burger (46°F-refrigerated); Hamburger (47°F refrigerated) Items in the refrigerated drawer of the cooking line. Items in front of the bottom drawer. The left side of the drawer is split. The items are moved to the freezer to lower the temperature. All other products whose unit is 41° or less. Hot dog (46°F-refrigerated); chicken breast (47°F-refrigerated); chicken breast (45°F-refrigerated); bean cake (46°F-refrigerated); beef in walk-in freezer (46°F) -Refrigerated) items. A lot of preparatory work is done after lunch. The door was opened repeatedly. The door seemed to be opened. The door to the cooler is closed for about 15 minutes, and the ambient temperature of the device is 38°-40°. The center of the large product inside the unit is 41° at the center and 46° at the outer edge. Items placed in the walk-in freezer during the inspection All items are 41° or below **On-site correction** **Repeated violation** **Administrator's complaint**

- High priority-improper storage of toxic substances/chemicals. Use a hamburger to store a bottle of chemicals on the preparation table. **warn**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. There is a mold-like substance on the ice tray of the self-service beverage machine in the lobby **Warning**

- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No certificate available **Warning**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Walk on the side of the freezer door. **warn**

There are a total of five violations, of which there are two high-priority violations:

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Items in the cooler on the opposite side of the stove: chicken (46°F-refrigerated); pork (45°F-refrigerated); shrimp (45°F-refrigerated). The manager explained that the items were placed in the cooler at 11:00 AM. The manager moved the items into the extendable refrigerator to lower the temperature to 41°F. **warn**

- High priority-The time/temperature control of safe food identified in the written procedure is the use of time as a public health control food without a time stamp, and it is impossible to determine when it will be removed from temperature control. Cabbage, cooked pork and cooked chicken have no time stamp on the cooking line. The manager puts the item on the cooking line at 11:30 am, and the manager places an appropriate time mark on the item. **On-site corrections**

- Basic-Food is stored on the floor. The onions are stored on the floor of the walk-in cooler.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The fan cover of the walk-in condenser unit is covered with dust. The pipes below and behind the walk-in condenser unit are dirty.

Need to follow up: detect high-priority violations and recommend administrative action.

There were a total of four violations, including two high-priority violations:

- High priority-Dishwasher chlorine disinfectant does not reach the appropriate minimum strength. Stop using the dishwasher for disinfection and set up manual disinfection until the dishwasher is repaired and properly disinfected. Dishwasher, 0 ppm.

- High priority-Operate with expired hotel and restaurant department licenses. The license expired on June 1, 2021. **Administrator Complaints**

- Intermediate-Food manager certification has expired. A list of approved food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Fernando Rosales expires on April 13, 2021.

- Basic-The ceiling/ceiling tiles/vents are soiled by accumulated food residue, grease, dust or mold-like substances. The kitchen is ventilated and dusty. The ceiling tiles on the cooking line are dusty.

Need to follow up: detect high-priority violations and recommend administrative action.

There are two violations in total, both of which are high-priority violations:

- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. Observe the cooked chicken at 108°. It was transferred to the walk-in cooler and reached 62° in 13 minutes. Also, chop the pork on the cooking line, 111°. Move it to the heating box and reach 129° in 12 minutes. **Corrective Actions Taken**

- High priority-The vacuum circuit breaker is missing at the hose connector or the connector/diverter added to the hose connector. It was observed that the non-dishwasher side of the separator under the dishwasher lacks a backflow device. **Repeat violations** **Administrator complaints**

5323 SW 91 Ter, Suite A, Gainesville

Follow-up action required: Suggest an administrative complaint.

A total of 9 violations, one of which was a high priority violation:

- High priority--From the initial inspection: High priority-Time/temperature control for safe food refrigeration that is kept above 41 degrees Fahrenheit. Fish (48°F-refrigerated); chicken tenders (48°F); cut tomatoes (49°F-refrigerated); items available in the cooler on the cooking line closest to the entrance. 7:30 Open / Afterwards all items will be put into the unit. The employee found that the device was not plugged in. Liquid eggs (61°F-refrigerated); items on the counter at the end of the cooking line. The item is placed on ice, above the filling line. The employee puts the items in a smaller pan and adds ice cubes. Provolone cheese (57°F-refrigerated); Swiss cheese (56°F-refrigerated). The items in the pan are placed in the cooler on the cooking line second to reach the top of the other pans. Each employee places items in the area during peak periods. The items are moved inside the cooler to lower the temperature of the Victoria sponge cake (51°F-refrigerated); red velvet with dairy ingredients (47°F-refrigerated); coconut cake with dairy ingredients (48°F-refrigerated) ; Carrot cake and dairy ingredients (46°F-refrigerated) are placed in a glass cabinet near the front door. Items in the unit stay overnight. All items have time/temperature control ingredients in the topping **Repeated violation** **Administrator's complaint**-From follow-up inspection 2021-08-12: Sliced ​​Cheddar Cheese 61° Sliced ​​Swiss Cheese 58° Items in the same position . In a pan placed on top of other products, a cooler within reach. Items voluntarily discarded during the inspection. My manager adjusted the pan for the new cheese so that it was below the filling line other unused items or 41° or below. **Administrator Complaints**

- Intermediate--From the initial inspection: Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Debris buildup from the can opener. -Follow-up inspection from 2021-08-12: Fragmentation still exists **time extension**

- Intermediate--From the initial inspection: Intermediate-No paper towels or mechanical hand dryers are provided at the wash basin. The sink in the Expo area is missing. Missing sink in the pantry area **Repeat violation**-From the follow-up inspection on August 12, 2021: No change **Time extension**

- Intermediate--From the initial inspection: Intermediate-The employee's hand wash sink does not provide/close water with a temperature of at least 100 degrees Fahrenheit. The sink in the server area is missing. -2021-08-12 follow-up inspection: no change **time extension**

- Basic--From the initial inspection: Basic-Clean the appliances or equipment stored in the bathroom, changing room or machine room. There are additional dining utensils, pans and serving containers on the shelf above/behind the toilet upstairs. Items are also stored on shelves on the stairs leading to the toilet area. **Repeat violations**-From the follow-up inspection on August 12, 2021: no change. **Prolonged**

- Basic--From the initial inspection: Basic-Food is stored in a restricted area. The sealed topping box and the sealed coffee box are stored on the stair shelf behind the door marked with the machine room. The stairs lead to the toilet and sink without any obstructions. -2021-08-12 follow-up inspection: no change **time extension**

- Basic--From the initial inspection: Basic-trash on the ground and/or trash around the trash can. Debris around the trash can in the rear area. -Follow-up inspection from 2021-08-12: some fragments outside the unit **time extension**

- Basic--From the initial inspection: Basic-Black substances/grease/food residues have accumulated inside the oven/microwave. Grease and crumbs accumulate on the cooking line in the oven. **Repeat Violation**-From the follow-up inspection on August 12, 2021: some fragments are still present **Time extension**

- Basic--From the initial inspection: Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Crumbs accumulated on the shelf under the microwave oven on the cooking line. Debris piled up on the wooden legs of the mixer beside the panel. -Follow-up inspection from August 12, 2021: some debris remains **time extension**

A total of seven violations, one of which is a high priority violation:

- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. Items on the stove top of the cooking line: chicken (120°F-heat preservation). The manager said that this dish was cooked this morning and placed on the stove top. Project reheated by the manager: 168°F. **On-site corrections**

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. There are no hand towels in the sink next to the kitchen entrance. The manager asked employees to put paper towels at the sink. **On-site corrections** **Repeated violations**

- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. The chicken marinade is located in the walk-in cooler. The project declared by the manager is to be prepared on 8/7/2021.

- Basic-A bowl or other container without a handle for distributing food. Store the bowl used to scoop sugar in a dry place.

- Basic-Food is stored on the floor. Example of cooking oil stored on the floor in a dry manner. The manager moved the oil to the shelf. **On-site corrections**

- Basic-The pliers in use stored on the device door handle between uses. The tongs are hung on the oven handle on the cooking line. The manager moved the pliers to the preparation table. **On-site corrections**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The wall behind the oven is greasy.

Need to follow up: detect high-priority violations and recommend administrative action.

A total of seven violations, one of which is a high priority violation:

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Cooked peppers (51°F-refrigerated); burger patties (51°F-refrigerated); shredded cheese (51, 49°F-refrigerated). Refrigerate the items in the drawer in the middle of the cooking line. Items placed in the unit when opened. The manager chilled the product. Salsa (44°F-refrigerated); Salsa (45°F-refrigerated). Items within reach in the cooler next to the chip station. The item placed in the cell when opened. Items with a cold center and temperatures around the edges indicate that items are arriving in the heater/cooler and may not work properly. Item moved to the cooler **Corrective action has been taken** **Repeated violation** **Administrator complaint**

- Basic-Clean utensils or equipment stored in dirty drawers or shelves. Cutlery and lids are stored in large plastic trays near the three-compartment sink. Fragments and water were observed in the plastic tray. The manager has an employee transfer project. **Site correction** **Warning**

- Basic-There are dead cockroaches indoors. One died at the end of the preparation line. The item was rolled up during the inspection. **Site correction** **Warning**

- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. Personal energy drinks and hot sauce in the container, and uncooked corn flakes in the drawer below the cooking line. Item moved during inspection **Correct the scene** **Warning**

- Basic-The hand wash basin used by the food staff does not provide a hand washing sign. The toilet is missing **Warning**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Debris/mold-like material has accumulated on the gasket of the walk-in cooler. Dust accumulates when walking in the cooler fan cover. **warn**

- Basic-Time/temperature control of safe food that has been thawed improperly. A bag of cooked peppers thawed in room temperature/room temperature water **Warning**

4220 NW 16 Blvd, Suite A, Gainesville

A total of 6 violations, one of which was a high priority violation:

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Items at the top of the extended cooler opposite the pizza oven: ham (48°F-refrigerated); meatballs (47°F-refrigerated); sausages (48°F-refrigerated); chicken (47°F-refrigerated). The manager said to put the items in the cooler at 2 pm. The manager stated that they would put the items in the walk-in cooler to reduce the temperature to 41°F. **Corrective action has been taken** **Warning**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The white cutting board at the top can be placed on a shelf.

- Basic-The recessed corner molding at the floor/wall joint is damaged/lost. There is a lack of bay molding under the sink next to the three-compartment sink.

- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. Employees drink drinks on the shelf of the walk-in cooler.

- Basic-There is a hole or other damage in the wall. Hole in the wall of the mop sink.

- Basic-The utensils in use are not stored in safe food and the handle above the top of the time/temperature control on the edge of the container. The handle of the spoon touches the mozzarella cheese on the production line. The employee turned the spoon over to avoid touching the cheese. **On-site corrections**

A total of 6 violations, one of which was a high priority violation:

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Items in the grill drawer on the cooking line: fish (50°F-refrigerated); chicken (49°F-refrigerated); sausage (48°F-refrigerated); chicken (45°F-refrigerated); chicken (50° F-refrigerated). The manager said that he put the item in the cooler at 2:00 pm, and the manager put a bag of ice cubes on the item to bring the temperature to 41°F. **warn**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The white cutting board on the extended cooler opposite the grill on the cooking line is stained.

- Intermediate-a sink used for purposes other than washing hands. The whip is stored in the sink in the tableware area. The manager removes the whip. **On-site corrections**

- Basic-The carbon dioxide/helium tank is not sufficiently secured. A short carbon dioxide tank next to the kitchen ice machine.

- Basic-The recessed corner molding at the floor/wall joint is damaged/lost. The dry storage area next to the office lacks tiles.

- Basic-The damp cloth is not stored in the disinfectant between uses. Wipe the cloth on the extended cooler in the waiting station. The manager puts the towels in the sterilization bucket. **On-site corrections**

Los Pollos Rotisserie Chicken and BBQ

Need to follow up: detect high-priority violations and recommend administrative action.

A total of 5 violations, one of which was a high priority violation:

- High priority-improper storage of toxic substances/chemicals. Observe the spray chemicals stored on the front line, the condiments and the wrapped tableware in the past. These are moved below. **Correct the scene** **Repeat violations** **Administrator complaints**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Observe that the big cutting board in the kitchen is dirty.

- Intermediate-a sink used for purposes other than washing hands. Observe that there is washing cloth in the hand-washing sink on the front line. The cloth was removed. **On-site corrections**

- Basic-Food residues/soil residues are accumulated on the door handle of the equipment. Observe the dry food residue piled up on the handles and washers of the kitchen table.

- Basic-Unpackaged disposable tableware is not shown, so only the handle can be touched. Observe that the white plastic single spoon in the self-service area has handles and contact areas in both directions. These are not packaged. In addition, the paper tray faces forward. These items are being corrected during the inspection. **Corrective Actions Taken**

There were a total of four violations, one of which was a high priority violation:

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Pasture part (58-64°F); blue cheese part (59-61°F-refrigerated); corn (53-64°F-refrigerated) The pan is placed in the cooler in front of the cooking line area. At about 2 pm when the shift was changed, the items were completely full. Items placed in the refrigerator during the inspection. Chicken thighs (71°F-refrigerate). Items thawed in room temperature water in the preparation sink. The items are moved to the cooler. **warn**

- Basic-Mold-like substances accumulate inside the ice maker/freezer. Mold-like substance on the edge of the baffle. **warn**

- Basic-Time/temperature control of safe food that has been thawed improperly. Raw chicken thawed in stagnant water **Warning**

- Basic-The damp cloth is not stored in the disinfectant between uses. There are many pieces of cloth on the counter of the throwing station. **warn**

There were a total of four violations, one of which was a high priority violation:

- High priority-improper storage of toxic substances/chemicals. Observe that the spray cleaner is stored next to the single and portioned Parmesan, Lightening Salvage. The items are being relocated around the corner. **Corrective Actions Taken**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Observed debris accumulation in the ice trough during the salvage.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. A buildup was observed in the area above the soda nozzle.

- Basic-Unwashed fruits/vegetables are stored with ready-to-eat food. The observed apples are still attached to the product code stickers and placed on the production table with the salad items.

Need to follow up: detect high-priority violations and recommend administrative action.

There were a total of four violations, one of which was a high priority violation:

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Items in the walk-in cooler: cream cheese (47°F-refrigerated); creamer (44°F-refrigerated); mozzarella (46°F-refrigerated); eggs (45°F-refrigerated). The manager said that the cooler was at the proper temperature when it opened at 6 am, and the temperature record confirmed that the temperature had been checked. The manager stated that they would move the items to the walk-in freezer to reduce the temperature to 41°F. The manager said that he will lower the temperature of the walk-in and monitor the temperature to ensure that the cooler is working properly. **Repeat violations** **Administrator complaints**

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. The employee drinks a drink on the coffee box. The employee was moved to drink. **On-site corrections**

- Basic-the handle of the ice scoop in contact with the ice. The ice scoop is located in the freezer at the front desk. The employee correctly stuck the ice scoop in the ice. **On-site corrections**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The vent of the cooker hood above the oven is greasy. The ceiling tiles throughout the kitchen are greasy and greasy. The drop-in cooler gasket for the drop-in cooler at the end of the front desk. In the cabinet, under the hand-washing sink of the front counter in the cabinet.

Mildred's Metropolitan Food and New Deal Café

3443-3445 W University Ave, Gainesville

There are a total of 3 violations, of which 1 is a high priority violation:

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Observe the quiche in the New Deal, 53°. The quiche cools quickly to 42° in 13 minutes. **On-site corrections**

- Basic-The carbon dioxide/helium tank is not sufficiently secured. Carbon dioxide was observed in an unsafe office. The chain has been added. **On-site corrections**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Dishwasher wells with accumulation of debris were observed.

Need to follow up: detect high-priority violations and recommend administrative action.

There are a total of 3 violations, of which 1 is a high priority violation:

- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. Raw burgers cut lettuce and cheese on the 1 door making table. The person in charge moves the burger to the bottom level **On-site correction** **Repeated violation** **Administrator complaint**

- Intermediate-Spray bottles containing unmarked toxic substances. Unmarked spray bottles are hung on a trolley near the three-compartment sink. The person in charge marks the bottle **On-site correction**

- Basic-The equipment is poorly maintained. The tear-off washers on the 2 glass doors are located in the cooler and tape is used on the white freezer of the shed

There are a total of 3 violations, of which 1 is a high priority violation:

- High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. 1 fly was observed on the cooking line. The pan is covered. **Corrective Actions Taken**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. It was observed that the unsweetened tea spouts in the dining area had accumulated.

- Basic-the old label stuck on the food container after cleaning. Observe a clean plate with an old label on it. The label is removed and the dishes are washed in turn. **On-site corrections**

4860 NW 39 Ave, Suite A, Gainesville

One violation, one high priority violation:

- High priority-employees touch ready-to-eat food with bare hands-food is not heated to 145 degrees F as the only ingredient or immediately added to other ingredients for cooking/heated to the minimum required temperature to allow bare hand contact. The company has no approved alternative operating procedures. Observe the chef staff draining water from the lettuce without wearing gloves. Employees and owners are reminded of the importance of barriers. The staff rewashed their hands and put on gloves. **Corrective Actions Taken**

4220 NW 16 Blvd, Suite A, Gainesville

Follow-up action required: Suggest an administrative complaint.

One violation, one high priority violation:

- High priority--From the initial inspection: High priority-Time/temperature control for safe food refrigeration that is kept above 41 degrees Fahrenheit. Items at the top of the extended cooler opposite the pizza oven: ham (48°F-refrigerated); meatballs (47°F-refrigerated); sausages (48°F-refrigerated); chicken (47°F-refrigerated). The manager said to put the items in the cooler at 2pm. The manager stated that they would put the items in the walk-in cooler to reduce the temperature to 41°F. **Corrective Actions Taken** **Warning**-From the follow-up inspection on August 12, 2021: extend the production line into the cooler: chicken 47°F, meatballs 46°F, and ham 46°. At the opening, the manager stated that the items were placed in the cooler, and the manager moved the items to the walk-in cooler to lower the temperature to 41°F. The inspector and the manager discussed the issue of placing items in different coolers. **Administrator Complaints**

One violation, one high priority violation:

- High priority-employees touch masks and then engage in food preparation, handling clean equipment or utensils, or touching unpackaged single service items without washing their hands. The employee adjusted the mask and then used hand sanitizer instead of washing hands. The manager guides the staff during the inspection. **Corrective Actions Taken**

There were a total of seven violations and no high-priority violations.

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Observe the front line rice cooker, there are dry food residues around the top ledge.

- Basic-The bathroom door remains open except during cleaning or maintenance. It was observed that the door of the single room bathroom was opened.

- Basic-The bathroom located inside the institution is not enclosed or constructed with entrances and exits to ensure the privacy of the occupants. It is observed that there is only 1 toilet in use and the other is locked. Locked restrooms are for employee use only. The other toilet cannot ensure the privacy of men or women. The secondary toilet has been unlocked and organized for customer use. A sign will be posted stating that it is a ladies' toilet. **Corrective Actions Taken**

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Observe that employees’ beverages are stored on food I; the kitchen. The drink is moved below. **On-site corrections**

- Basic-The photomask is damaged/disrepaired for a long time. It was observed that the light shield was missing during dry storage. In addition, the two masks had cracks in the same area.

- Basic-does not include stored food. Observe stored food in a walk-in cooler at a temperature of 42° and below, uncovered. Added plastic cover. **On-site corrections**

There were a total of five violations and no high-priority violations.

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Observe dry debris on the ceiling of the microwave oven.

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. It was observed that the 3-compartment sink was missing paper towels. Added paper towels. **On-site corrections**

- Intermediate-Probe thermometers for measuring food temperature are not provided. A lack of probe thermometer was observed.

- Basic-employee personal belongings, food, cleaning equipment and utensils, or single service items stored in or above the food preparation area. I saw a purse stored on the snacks in the kitchen. The wallet was transferred to the office supplies area. **On-site corrections**

- Basic-The floor is dirty/debris accumulation. Along the skirting board, a flat top and pile of debris can be observed.

There were a total of four violations and no high-priority violations.

- Basic-Food is stored on the floor. Fuel tanks stored on the floor at the entrance to the kitchen area.

-Basic-The drain plug on the trash can is missing. The plug in the shared bin is missing

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Accumulation of grease on the filter of the cooker hood. A mold-like material accumulated on the gasket of the freezer near the entrance of the kitchen, and dust accumulated on the fan on the top of the cooler aisle. Debris accumulated on the side of the aisle door. Accumulation of crumbs/grease on the fryer in the kitchen area

There were a total of four violations and no high-priority violations.

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The top of Shake Spinner near the ice cream station.

- Basic-A bowl or other container without a handle for distributing food. 2 ounce cups are used for sugar. The item moves during the inspection.

- Basic-The equipment is poorly maintained. The metal on the freezer compartment door with the gasket within the reach of the cooler on the cooking line is severely bent.

- Basic-Walk-in cooler/freezer shelf with rusty surface. Wire rack in the keg cooler.

There were a total of four violations and no high-priority violations.

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. The sink at the end of the front desk. The manager asked the employee to put a roll of hand towels in the sink. **On-site corrections**

- Intermediate-Raw/undercooked animal food is provided, and the company does not have written consumer consultation. Raw animal food must be fully cooked before serving. The company provides uncooked eggs without consumer advice. The inspector provided the operator with a consumer consultation manual. **Corrective Actions Taken**

- Basic-Scale accumulation inside the dishwasher. Inside the dishwasher is located in the dishwashing area. **Repeat violations**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Located in the soda dispenser area behind the soda dispenser nozzle in the lobby.

5212 SW 91 Terr, Suite A, Gainesville

Meets the standard; the previous problem is corrected.

There were a total of 3 violations and no high-priority violations.

- Intermediate--From the initial inspection: Intermediate-There is currently no certified food service manager on duty, and there are four or more employees engaged in food preparation/handling. A list of approved food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Five employees were on site at the beginning of the inspection. Nestor Espartero 3/2/2017 servSafe arrived during the inspection **correction site** **Warning**-from the follow-up inspection on 2021-08-09: no change **time extension**

- Basic--From the initial inspection: Basic-The employee's beverage container is on the food preparation table or above/next to the cleaning equipment/appliance. A drink on the preparation table in the center of the kitchen area. One on the shelf above the sink at the end of the cooking line, and three on the shelf above the sink in the kitchen area and the server station. All items moved during the inspection. **On-site correction** **Warning**-From the follow-up inspection on August 9, 2021: Drink on the preparation table in the center of the kitchen **Time extension**

- Basic--From the initial inspection: Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Debris on the top of the dishwasher Debris on the washers of the walk-in cooler. **Warning**-Follow-up inspection from 2021-08-09: some fragments are still present **time extension**

There were a total of 3 violations and no high-priority violations.

- Intermediate-Spray bottles containing unmarked toxic substances. Unlabeled spray bottle with yellow solution hanging on the shelf

- Basic-The knives/knives in use are stored in the cracks between the equipment. The knife is stored between the clamshell cooler and the preparation table

- Basic-Soil residue has accumulated inside the cooler/shelf within reach. Food residue inside the forearm of the cooler

There were two violations in total, and there were no high-priority violations.

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. It was observed that the tea spouts had accumulated in the cone.

- Basic-Current hotel and restaurant licenses are not displayed. A lack of availability to view current licenses was observed.

There were two violations in total, and there were no high-priority violations.

- Basic-the old label stuck on the food container after cleaning. The old label on the pan is stored on a clean plate rack.

- Basic-The storage method of the wet mop does not allow the mop to dry out. The mop is stored in a bucket in the mop sink area.

Home Sweet Kitchen Cafe Inc

There were two violations in total, and there were no high-priority violations.

- Basic-The hand wash basin used by the food staff does not provide a hand washing sign. It was observed that men’s restrooms did not have any signs that met the requirements.

Meets the standard; the previous problem is corrected.

There were two violations in total, and there were no high-priority violations.

- Basic--From the initial inspection: Basic-The extended cooler gasket is torn/disrepaired. The gasket within the reach of the cooler on the cooking line is torn. -From the follow-up inspection on 2021-08-12: the gasket is still torn **Time is extended**

- Basic--From the initial inspection: Basic-The accumulation of soil residues on non-food contact surfaces. Debris accumulates on the gasket and around the door frame of the cooler on the cooking line. Dust accumulated on the top of the box in the box-type soda pump next to the ice maker. Dust and debris accumulate on the gears of wire conveyor belts and converter belts. Debris accumulated on the storage shelf inside the keg cooler Debris accumulated on the shelf inside the walk-in cooler. Debris/carbon/dust has accumulated on the hood filter above the pizza oven. Debris walking on the side of the cooler door. -Follow-up inspection from 2021-08-12: Some debris/rust remains on the wire rack of the keg cooler. Some crumbs are left on the wire rack of the oven. Every operator is ordering a new oven. **Prolonged**

One violation, no high-priority violations.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Some debris walked on the cooler door. There is some debris on the gasket in the front area.

Meets the standard; the previous problem is corrected.

Meets the standard; the previous problem is corrected.

Meets the standard; the previous problem is corrected.

4860 NW 39 Ave, Suite A, Gainesville

Meets the standard; the previous problem is corrected.

Meets the standard; the previous problem is corrected.

6005 SE US Hwy 301 Unit 104-105, Hawthorne

Standards compliant. The problem in the early emergency order has been corrected.