These are the most recent restaurant inspection reports in Alachua County-from July 26 to July 31-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 performed 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.

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

A total of 25 violations, 6 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. Dishwasher, 0 ppm. The manager said that they would disinfect the utensils in the sinks in the three compartments.

- High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. A fly was observed in the foreground area. A fly was observed in the walk-in cooler. Two flies were observed in the kitchen area. **Repeat violations** **Administrator complaints**

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

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. On the opposite side of the fryer, prepare the items in the ice bath on the table: chicken (47°F-refrigerated). The manager explained to put the items in the ice bath 30 minutes before measuring the temperature. The manager added more ice to the ice bath to lower the temperature to 41°F. **Corrective action has been taken** **Warning**

- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. Items stored under the kitchen heating lamp: plantains (130°F-keep warm). The manager stated that the items should be kept warm one hour before taking the temperature. The manager returned the items to the kitchen to reheat. Items stored in the display cabinets in the reception area: beef patties (120°F-heat preservation); chicken patties (118°F-heat preservation). The manager explained the items in the display case one hour before taking the temperature. The manager returns the items to the kitchen to reheat in the oven. **Corrective actions have been taken** **Repeated violations** **Administrator complaints**

- High priority-The vacuum circuit breaker is missing on the mop sink faucet or the accessory/diverter added to the mop sink faucet. There is no vacuum circuit breaker on the hose side of the mop sink diverter.

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. A white cutting board on the steam next to the grill. From the bottom of the ice cover to the soda machine freezer at the front desk **Repeat Violation** **Repeat Violation**

- Intermediate-Hand washing sink used for purposes other than hand washing. Go to the container stored in the sink at the end of the cooking line.

- Intermediate-There are currently no certified food service managers 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/. Four employees work without a certified restaurant manager.

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. There is no hand towel in the sink next to the steam table. There are no hand towels in the sink next to the dishwasher.

- 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 tofu and cooked beef are stored in a walk-in freezer without date marking.

- Intermediate-The employee handwashing sink does not provide/close water with a temperature of at least 100 degrees Fahrenheit. There is no hot water in the wash basin next to the steam table and the faucet is broken.

- Basic-There are dead cockroaches indoors. Two dead cockroaches were observed on the side of the beverage cooler behind the counter.

- Basic-The equipment is poorly maintained. The walk-in freezer gasket is torn.

- Basic-The floor area is covered by stagnant water. The floor in front of the steam table next to the grill. **Repeat violations**

- Basic-Do not clean the floor when food exposure is minimal. There are blood and food debris on the floor of the walk-in freezer.

- Basic-The floor is not smooth, non-absorbent and easy to clean. It is used for food preparation, food storage, tableware washing area or bathroom. The floor in front of the vegetable area.

- Basic-The appliance in use is stored in standing water below 135 degrees Fahrenheit. Ladle on cooking line stored in 92°F water.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The walk-in gasket is moldy and stained. The wash-in cooler gasket on the opposite side of the oven is stained.

- Basic-Open the lid of the trash can.

- Basic-Single-use items are not stored upside down or protected from contamination. Place the container stored on the top of the towel dispenser over the sink at the end of the cooking line. **Repeat violations**

- Basic-Time/temperature control of safe food that has been thawed improperly. The chicken is thawed in the stagnant water in the preparation area.

- Basic-No garbage container is provided where needed in the facility. There is no trash can in the kitchen area.

- Basic-The wipe disinfectant is stored on the floor. Sterilization buckets in the kitchen are stored on the floor.

- Basic-A food working container that has not been identified by a common name taken out of the original container. There is no label on the sugar container in the preparation area.

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

A total of 13 violations, 3 of which were high-priority violations:

- High priority-dented/rusty cans. See discontinued sales. A mushroom jar with a recessed top edge on the shelf opposite the ice maker

- 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 0ppm. The person in charge applies disinfectant, 50ppm after correction **On-site correction**

- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. Raw fish in tomato sauce in a white refrigerator near the vegetable area. Open a box of beef, open a bag of okra, and put it in the refrigerator across from the cooking line. The person in charge moves the product to the appropriate shelf **On-site correction** **Repeated violation** **Administrator complaint**

- Intermediate-Commercially processed ready-to-eat food, the time/temperature control of safe food is turned on and stored for more than 24 hours, and the date is not correctly marked after opening. Corned beef and turkey are not dated in the 2 production table. The person in charge stated that the product was opened 5 days ago.

- Intermediate-The employee training required by some employees has expired. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. An expired certificate, Autumn, server.

- Basic-The ceiling/ceiling tiles show damage or disrepair. The white refrigerator near the panel damaged the ceiling

- Basic-Food is stored on the floor. Produce and bottle water on the floor of the walk-in cooler

- Basic-The grease container/trash bin is not on a suitable mat/non-absorbent surface. The trash can is not on the mat

- Basic-Black substances/grease/food residues have accumulated inside the oven/microwave oven. Inside the microwave oven near the bread cooler

- Basic-Lights in food preparation, food storage or dishwashing areas lack proper protective covers, sleeve coatings or covers. Missing lid in the dish area **Repeat violation**

- Basic-improper storage of items for a single service. Case of cups on the floor of the storage room near the ice machine

- Basic-The damp cloth is not stored in the disinfectant between uses. The wipes are not stored in the solution at the front desk. The person in charge moves the rag into the bucket **On-site correction** **Repeated violation**

A total of 13 violations, 3 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 in the preparation area.

- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. The open raw bacon was observed on the shelf above the sliced ​​cheese. The manager took it down during the inspection and kept it in a safe place. **On-site corrections**

- 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. A crash was observed on the cooking line at 8:45, with no time stamp. The manager stated that the project was completed within 4 hours and was tagged during the inspection. **On-site corrections**

- Intermediate-Time/temperature control for ready-to-eat, safe food is turned on/prepared, frozen, then thawed, and kept at an improperly dated refrigeration temperature. Four bags of peppers were observed in a refrigerator without a date stamp. The manager said that the beef had been cooled and placed in the cooler last night. Manager marks during inspection. **On-site corrections**

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Employees were observed drinking on the counter next to the preparation sink. The manager was dismissed during the inspection. **On-site corrections**

- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. Observe employee mobile phones on the chef line. The manager was dismissed during the inspection. **On-site corrections**

- Basic-Equipment is not properly air-dried-Wet nesting. The water inside the dish was observed on the shelf above the sink and the ready-to-dish sink.

- Basic-The floor area is covered by stagnant water. A liquid substance was observed on the floor below and behind the ice cream maker located next to the ice maker.

- Basic-Food is stored on the floor. Four bags of frozen chicken nuggets were observed on the floor of the walk-in refrigerator. The manager was dismissed during the inspection. **On-site corrections**

- Basic-Soil residue has accumulated inside the cooler/shelf within reach. It was observed that the cooler next to the oven was within reach, the bottom of the shelf was very dirty, and mold-like substances had accumulated around the gasket.

- Basic-improper storage of items for a single service. The condition of paper towels was observed on the floor of the storage area near the driving window.

- Basic-Dry wipes soiled during use. Observe the dirty cloth on the shelf above the sink on the top of the clean bakeware. The manager was dismissed during the inspection. **On-site corrections**

- Basic-Store the tableware upright with the food contact surface facing up. Observe the clean utensils in the preparation area.

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

- High priority-The raw animal food is not properly separated in the storage unit according to the minimum required cooking temperature. Observe the raw pork stored on unwashed avocados. These items are being rearranged in the extendable cooler. **Corrective Actions Taken**

- 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. It is observed that the sushi rice has no time stamp. Stickers are added in the remaining time. **On-site corrections**

- High priority-improper storage of toxic substances/chemicals. Observe that Clorox foam spray is stored in an upright freezer. This was transferred to cleaning. **On-site corrections**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. A fuze diffuser with a foreign object was observed.

- Intermediate-Hand washing sink used for purposes other than hand washing. Observe the metal filter stored in the hand wash sink in the sauce/preparation area. The filter is removed. **On-site corrections**

- Intermediate-unnecessary personnel in food preparation, food storage or dishwashing areas. I saw a toddler in the kitchen. The child and mother moved to the dining area. **On-site corrections**

- Basic-The ceiling/ceiling tiles show damage or disrepair. It was observed in the kitchen that the plaster on the sidewalk cracked.

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. It was observed that 2 employee drinks were stored in the kitchen. These are moved below. **On-site corrections**

- Basic-Employees have no hair restrictions when preparing food. It was observed that 4 people in the kitchen had no hair restriction. Added hairnet. **On-site corrections**

491 W University Ave Suite 150, Gainesville

A total of 6 violations, 3 of which are high priority violations:

- High priority-employees fail to wash their hands before putting on gloves and starting the task of handling food. The employees handled the money and put on gloves and did not wash their hands.

- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Items on the production line: chicken (58°F-refrigerated); eggs (61°F-refrigerated); egg whites (58°F-refrigerated); sausages (58,61°F-refrigerated). The manager explained that the items were stored in the unit overnight, and the manager discarded the items. The device is not turned on, the manager turned on the device. **warn**

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Items on the production line: chicken (58°F-refrigerated); eggs (61°F-refrigerated); egg whites (58°F-refrigerated); sausages (58,61°F-refrigerated). The manager explained that the items were stored in the unit overnight, and the items were discarded by the manager. The device is not turned on, the manager turned on the device. **warn**

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. The sink at the front desk. The sink in the kitchen. The manager put the napkin on the sink. **On-site corrections**

- 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 training certificate available. **warn**

- Basic-Ice accumulates in the reach and/or walk-in freezer. A freezer within reach in the dry storage room.

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 in the smoker's 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. Observe a pot of fried onions on the cooking line, there is no time stamp. The manager said that the project was ready at 11:00 in the morning. Manager marks during inspection. **On-site corrections**

- Intermediate-soap is not provided in the sink. There is no soap in the sinks located in the server station and the sinks located in the bar area. The manager added soap to the dispenser during the inspection. **On-site corrections**

- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. Speaker equipment and personal drinks were observed on the counter next to the slicer. The manager was dismissed during the inspection. **On-site corrections**

- Basic-equipment and utensils are not properly air-dried-wet nesting. Observe the moisture in the clean stacked plastic bins on the storage racks.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Dirty debris was observed on the bottom shelf under the steam table and flat-top grill.

- Basic-the old label stuck on the food container after cleaning. Observe the old label on the clean plastic container on the shelf.

- Basic-Soil residue has accumulated inside the cooler/shelf within reach. Extend the cooler to the cooking line next to the frypot, the shelf, bottom and gasket are seriously dirty.

- Basic-improper storage of items for a single service. Observe the condition of a single service knife on the floor of the storage area. The manager was dismissed during the inspection. **On-site corrections**

- Basic-The walls are soiled by accumulated grease, food debris and/or dust. A similar accumulation of grease was observed along the wall above the steam table.

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

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Observe that the chopped cabbage remains cold at the front line, 54°. Place it in the walk-in freezer and drop to 47° in 13 minutes. **Corrective Actions Taken**

- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. Observe the spring rolls on the front line, 108° heat retention. This is to reheat you 180°. **On-site corrections**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. A foreign object was observed in the area on the white cover of the ice maker. In addition, the drive through the multi-port nozzle has been established. This is removed and scrubbed. This item **On-site correction**

- Basic-The carbon dioxide/helium tank is not sufficiently secured. It was observed that a large amount of carbon dioxide in the rear corner was not protected.

- Basic-Current hotel and restaurant licenses are not displayed. It is observed that there is a lack of current permits available for review.

- Basic-The drain cover is missing. The lack of a drainage cover in front of the mop sink was observed.

8181 NW 38th Ln Unit 10, Gainesville

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

- High priority-The quaternary ammonium disinfectant does not reach the minimum strength suitable for manual dishwashing. Do not use equipment/appliances that have not been properly disinfected. 0 ppm of quaternary ammonium salt was observed in the 3-chamber water tank. The empty pot was changed. **Corrective Actions Taken**

- High priority-improper storage of toxic substances/chemicals. Observed the spray disinfectant stored in the preparation area and near the food in 4 locations. Everyone is transferred to cleaning work. **On-site corrections**

- Basic-Ice accumulates in the reach and/or walk-in freezer. Icing was observed in the walk-in refrigerator.

- Basic-The appliance in use is stored in standing water below 135 degrees Fahrenheit. Observe 2 coffee spoons in 72° water. The water was dumped. **On-site corrections**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Observe whether there is any foreign matter on the gasket on the milk dispenser.

- Basic-improper storage of items for a single service. Observe that the single serve is stored on the floor on the front line. This was moved to a shelf. **On-site corrections**

600 NW 75 St, Suite D, Gainesville

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

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Observe the sliced ​​and shredded cheese at 49°. This was transferred to another cold compartment and dropped to 44° within 11 minutes. **Corrective Actions Taken**

- 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. It is observed that the pizza sauce has no time stamp. Stickers are added in the remaining time. **On-site corrections**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Observe the can opener blade with dry food residue.

- Intermediate-The required employee training records/documents do not contain all the required information. It is observed that the date of birth is missing on multiple certificates.

- Basic-There is a hole or other damage in the wall. Observe some remaining work to be done on the back wall. **Repeat violations**

There were a total of four 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. Three little flies are at the end of the bar farthest from the entrance. **warn**

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Items that can be reached in the cooler at the end of the cooking line. Put the items in the unit at approximately 9:00. The items are moved to the walk-in cooler for cooling or discarded and sealed from the walk-in cooler with 41° or less product. Some items in the unit remain 41° or below. Shredded blue cheese (46°F-refrigerated); cheesecake (46°F-refrigerated); cut cabbage (60°F-refrigerated); cut romaine lettuce (51°F-refrigerated) **Warning**

- Intermediate-The provided raw oysters or undercooked oysters and the consumer advice provided do not contain the required wording. Provide oyster consultation during the inspection. **Correct the scene** **Warning**

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Employees are drinking on the meal preparation table in the back-up area. The item moves during the inspection. **Correct the scene** **Warning**

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

- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. Raw tuna is stored on top of butter and placed in a cooler.

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

- Basic-Black/green mold-like substance accumulates in the ice machine/box. A buildup of mold-like material on the deflector of the ice maker.

- Basic-Debris accumulated on the outside of the dishwasher. Debris accumulated on top of the machine.

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Sell ​​a drink on the side of the Expo window.

- Basic-The floor is dirty/debris accumulation. Debris accumulated on the floor of the walk-in freezer

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Debris has accumulated on the gasket of the cooler at the end of the cooking line. Pile up on the door/frame of the walk-in cooler. Deposits at the bottom of the walk-in freezer door

4620 NW 39 Ave, Suite C, Gainesville

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

- High priority-improper storage of toxic substances/chemicals. Observe that the spray disinfectant bottle is stored with the portion dressing. This was transferred to cleaning. **On-site corrections**

- Basic-Clean and dirty sheets are not stored separately. Observe that a dirty apron is placed in a waiting part. The apron was placed in the laundry room. **On-site corrections**

- Basic-The design or manufacturing method of the equipment or appliance is not durable. A cracked 1/9 food plate was observed on a clean plate rack.

-Basic-The drain plug on the trash can is missing. Observe that the drain plug is missing.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Observe that there is dust accumulation on the wall next to the oven. In addition, the breadcrumb tray has a

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

- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. Observe the cooked chicken at 128° in alto sham. This will be reheated to 165° and cannot be kept below 135°. **Corrective Actions Taken**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Observe the accumulation of foreign matter on the back of the ice tray. The owner retrieves a piece of cloth and cleans it.. **On-site correction**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. A pile of debris was observed on the right side of the soda machine.

- Basic-Unpackaged disposable tableware is not shown, so only the handle is touched. It is observed that not all the self-service knives at the front desk are the handles closest to the guests.

- Basic-The walls are not smooth, do not absorb water and are easy to clean in food preparation, food storage, dishwashing areas or bathrooms. It was observed that some dry storage walls showed unsealed 2x4 studs. **Repeat violations**

6419 W. Newberry Road St G-7, Gainesville

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

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

- Intermediate-No chemical kits are provided when disinfectants are used on the three-compartment sink/dishwasher or rags. There is no test kit for quat disinfectant.

- Basic-The storage method of the wet mop does not allow the mop to dry out. The mop is stored in the mop bucket. The manager moved the mop to the shelf in the mop sink area to dry. **On-site corrections**

- Basic-The quaternary ammonium compound disinfectant for the wipes does not reach the appropriate minimum strength. The disinfectant bucket at the front desk is 0 ppm. The manager replaced the 250 ppm disinfectant water. **On-site corrections**

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

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

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The white cutting board on the extendable cooler opposite the grill. The ice guide inside the ice maker.

- Basic-Floor tiles are missing and/or in disrepair and/or in disrepair. Floor tiles in front of the ice machine.

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

- High priority-Food contact surfaces are not sanitized after cleaning and before use. Do not use equipment/appliances that have not been properly disinfected. The staff only wash the dishes with soap and water, and then bring the items to the front desk for use. The item is moved to the panel. The manager sets the vegetable area. Discussed and provided dishwashing requirements. **Corrective Actions Taken**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Accumulation of stains on the cutting board extending before the cooler

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. There is some accumulation of gaskets within reach of the cooler on the cooking line.

5240 NW 34 Blvd, Suite D, Gainesville

There are two violations in total, one of which is a high priority violation:

- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. The pooled eggs are stored in the spinach to be eaten and placed in the cooler on the opposite side of the grill. The manager moved the eggs to the bottom. **On-site corrections**

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

There are two violations in total, one of which is a high priority violation:

- High priority-The chlorine disinfectant does not reach the appropriate minimum strength for manual dishwashing. Do not use equipment/appliances that have not been properly disinfected. Disinfectant in the three-compartment sink, 0 ppm. The owner added 75 ppm of bleach to the water. **On-site corrections**

- Basic-The hand wash basin used by the food staff does not provide a hand washing sign. There is no hand washing sign in the kitchen sink.

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

There are two violations in total, one of which is a high priority violation:

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Items on the top of the extended cooler near the grill on the cooking line: tomatoes (48°F-refrigerated); lettuce (49°F-refrigerated); cheese (47°F-refrigerated). The manager declares the items in the cooler for 3 1/2 hours, and the manager voluntarily discards the items. Items in the ice cream machine next to the office: dairy products (48°F-refrigerated). The manager explained to put the items in the ice cream machine 3 1/2 hours before measuring the temperature. The manager moves the items to the refrigerator to reduce the temperature to 41°F. **Repeat violations** **Administrator complaints**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The hood vents are greasy. The oily side of the hood.

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

- 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. Can opener at the end of the cooking line. **Repeat violations**

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. There are no hand towels in the sink in the dishwashing area.

- Intermediate-Spray bottles containing unmarked toxic substances. The spray bottle is stored in an unmarked panel.

- Basic-Commercially processed low-oxygen packaged fish, with a label indicating that it will remain frozen before use, will not be frozen and will not be taken out of the low-oxygen package. The fish stored in the drop-in cooler located on the cooking line is thawed in a bag that is marked to be thawed on the outside of the bag.

- Basic-Floor tiles are missing and/or in disrepair and/or in disrepair. The dishwashing area opposite the dishwasher lacks floor tiles.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The table below is grilled greasy. The walls around the grill are greasy. The floor around the mop sink is greasy. **Repeat violations**

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

- Intermediate-The clam/mussel/oyster label lacks the required information. Oysters stored in the walk-in cooler have lost their labels.

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The ice box cover of the soda station in the waiting area.

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. There are no hand towels in the sink outside the office.

- Basic-The quaternary ammonium compound disinfectant for the wipes does not reach the appropriate minimum strength. The disinfectant bucket on the cooking line is 0 ppm. The manager changed the water, 250 ppm. **On-site corrections**

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

- Intermediate-Managers or persons in charge who lack food manager certification. The duty manager has expired the certified food manager certificate.

- 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. Proof of employee training. The company has seven employees.

- Basic-Black/green mold-like substance accumulates in the ice machine/box. The ice maker bin next to the mop sink has black stains.

- Basic-The carbon dioxide/helium tank is not sufficiently secured. The carbon dioxide tank next to the kitchen soda box.

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. Observe that the ice plate connection in the bar is dirty. In addition, the white guards of the bulk ice machine in the corridor.

- Basic-The floor is dirty/debris accumulation. A pile of debris was observed in the far corner of the bar, under the shelf.

- Basic-The pliers in use stored on the device door handle between uses. Observe that the forceps are placed where they can touch the employee's uniform during work. The pliers are adjusted to one side. **On-site corrections**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. There are foreign objects on the nozzles in the area observed through the yogurt dispenser and juicer. Cleaning work begins at this time. **Corrective Actions Taken**

3345 SW 34th St, Suite 5, Gainesville

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

- Basic-Black/green mold-like substance accumulates in the ice machine/box. Debris piled up on the ice hood of the ice machine in the corner of the kitchen.

- Basic-The ceiling is not smooth, non-absorbent and easy to clean in food preparation, food storage or tableware washing areas. Porous sound-absorbing tiles used in kitchen areas. **Repeat violations**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Fragments were found on the gasket of the walk-in cooler.

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

- 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 moved to the 3 compartment sink. **Corrective Actions Taken**

- Intermediate-soap is not provided in the sink. A lack of soap was observed in the Cook line sink. Added soap. **On-site corrections**

- Basic-Unwashed fruits/vegetables are stored with ready-to-eat food. Observe the avocado on the cooking line of the making table, the sticker is still attached.

One violation, no high-priority violations.

- Basic-The hand wash basin used by the food staff does not provide a hand washing sign. There is no hand washing sign in the kitchen sink.

Meets the standard; the previous problem is corrected.

One violation, no high-priority violations.

- Basic--From the initial inspection: Basic-Debris accumulated on the outside of the dishwasher. Dishwasher top. -From follow-up inspection 2021-07-29: Some debris remains. **Prolonged**

Follow-up action required: Suggest an administrative complaint.

One violation, no high-priority violations.

- Intermediate--From the initial inspection: Intermediate-There is no certified corporate food manager. Available at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Mikes Certified Food Manager Card expires on March 10, 2021 and is provided by the accredited food manager certification exam List of quotients. **Warning**-From the follow-up inspection on July 28, 2021: There is no certification from a certified food manager at the location. **Administrator Complaints**

Follow-up action required: Suggest an administrative complaint.

One violation, no high-priority violations.

- Intermediate--From the initial inspection: Intermediate-There is no certified corporate 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 of restaurant manager certification. **Warning**-From the follow-up inspection on July 27, 2021: The food manager certification expires on May 14, 2021. There are no other certified food managers in the company. **Administrator Complaints**

Meets the standard; the previous problem is corrected.

491 W University Ave Suite 150, Gainesville

Meets the standard; the previous problem is corrected.