Restaurant Inspection In Alachua County, Gainesville, November 1-6 |

These are the most recent restaurant inspection reports in Alachua County-from November 1 to 6-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.

A total of 12 violations, 4 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-employees touch dirty aprons/clothes and then prepare food, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. The employee touched the apron and then handled the eggs without washing hands and changing gloves.

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Items near the top of the cooler of the fryer: sausages (52°F-refrigerate). The manager said that the items were placed in the cooler one hour before the temperature was measured, and the manager continued to cook the sausages. **On-site corrections**

- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. Items insulated in the frontline incubator: chicken (118,128°F-insulation). The manager said that the food was cooked 30 minutes before the temperature was measured. The manager stated that they will reheat the items.

- Intermediate-Spray bottles containing unmarked toxic substances. Spray the bottle on the unmarked tray area.

- Basic-Food is stored on the floor. Kimchi is stored on the floor of the walk-in cooler. The manager put kimchi on the shelf. **On-site corrections**

- Basic-The pliers in use stored on the device door handle between uses. The tongs are hung on the handle of the cooking line grill. The manager puts the tongs in the pan on the cooking line. **On-site corrections**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The washers of the walk-in cooler are stained. Waiting for the vents on the station to be dusty. The dusty fan cover in the walk-in cooler.

- Basic-Raw fruits/vegetables that have not been washed before preparation. The avocado is cut on the production line and the label is still on the skin.

- Basic-The damp cloth is not stored in the disinfectant between uses. The wipes are stored on the preparation table on the production line. The manager puts the towels in the sterilization bucket. **On-site corrections**

- Basic-The quaternary ammonium compound disinfectant for the wipes does not reach the appropriate minimum strength. Sterilization bucket on the cooking line, 75 ppm. The manager changed the water in the bucket, 200 ppm. **On-site corrections**

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

A total of 16 violations, of which 3 are high priority violations:

- High priority-The chlorine disinfectant in the bucket/spray bottle is not at the proper strength. It was observed that the chlorine content of the front-line disinfectant tank exceeded 400 ppm. Adjust the water to 100 ppm. **On-site corrections**

- High priority-raw animal food is stored on or with unwashed produce. Observe the raw shell eggs on the unwashed product in the walk-in cooler. The project is switched. **Correct the scene** **Repeat violations** **Administrator complaints**

- High priority-improper storage of toxic substances/chemicals. Observe the Lysur spray stored next to the food. The food was diverted. **On-site corrections**

- Intermediate-The company advertises crabs on the menu/menu board, but supplies imitation crabs. Subgum Wonton was observed on the menu, advertising crab meat as an ingredient. There are only imitation crabs in the restaurant. A menu has been written, and a new menu is already in production. **Corrective Actions Taken**

- Intermediate-Employees cannot use the sink at any time. It was observed that one sink was blocked by the table. The table was moved. **On-site corrections**

- Intermediate-Hand washing sink used for purposes other than hand washing. Observe the gloves in the sink next to the 3-compartment sink. In addition, there is a cutting kettle with a ladle in the other sink.

- Intermediate-soap is not provided in the sink. It was found that there was no soap in the two sinks in the kitchen. In addition, there are no paper towels in every sink in the kitchen. Items are added to each sink. **On-site corrections**

- Basic-A bowl or other container without a handle for distributing food. A handleless bowl was observed in the rice warmer.

- Basic-Food residues/soil residues are accumulated on the door handle of the equipment. Observe the walk-in cooler and walk-in freezer door handles with dry food residue. **Repeat violations**

- Basic-The cutting board has cut marks and can no longer be cleaned. A stained, deep grooved cutting board was observed next to the 3-compartment sink. The cutting board is no longer used.

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Observe 2 employee drinks stored on the preparation surface. **Repeat violations**

- Basic-The design or manufacturing method of the equipment or appliance is not durable. It was observed that the frozen solids could extend into the freezer compartment and the gasket was damaged.

- Basic-Food is stored on the floor. Observe bulk food, walk-in coolers and walk-in freezers on the floor. The items are moved to the shelf. **On-site corrections**

- Basic-The automatic fire extinguishing/exhaust system lacks a hood filter. A gap was observed in the hood filter system at the far end.

- Basic-The knives/knives in use are stored in the cracks between the equipment. Observe the cleavers stored between the extended coolers on the cooking line. The cleaver was moved to the sink. **On-site corrections** **Repeated violations**

- Basic-Reuse single services or disposable items. At the back of the kitchen, I saw a cut jug used to scoop food.

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-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. Two flies were observed in the kitchen. Four fruit flies were observed around the mop sink in the dry storage room. **Repeat violations** **Administrator complaints**

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

- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. Items on the kitchen table: French fries (89°F-heat preservation); cabbage (119°F-heat preservation). Employees voluntarily discarded French fries. The employee puts the cabbage on the stove top to reheat the cabbage (189°F-reheat). **Corrective Actions Taken**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The white cutting board in front of the steam table is stained. The inside of the ice maker door and the deflector inside the ice maker are soiled with mold-like substances. **Repeat violations**

- 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 in the kitchen, and no food manager is present.

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. There are no hand towels in the kitchen sink. Staff provide towels. **On-site corrections**

- 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. Pork and chicken cooked in a walk-in cooler. The employee stated the items prepared the day before. **Repeat violations**

- Basic-The ceiling tiles are missing. Ceiling tiles are missing from the dishwasher. **Repeat violations**

- Basic-Employees eat in the food preparation area or other restricted areas. After the inspector arrived, the staff ate in the kitchen.

- Basic-The floor area is covered by stagnant water. Water accumulated on the floor under the oven and steamed well.

- Basic-Food is stored on the floor. Cooking oil stored on the kitchen floor. A box of French fries and a box of plantains are stored on the floor of the walk-in refrigerator. **Repeat violations**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The back of the fryer is greasy. The cooker hood above the grill and fryer is greasy. Dry storage shelves soiled by old food scraps. **Repeat violations**

- Basic-improper storage of items for a single service. Do not put the containers on the kitchen shelf upside down. Put the cutlery on the floor behind the counter. **Repeat violations**

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-The raw animal food is not properly separated in the storage unit according to the minimum required cooking temperature. The raw chicken is stored on the raw shrimp in the walk-in cooler. The manager moved the chicken to the bottom. **Correct the scene** **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. There are no time stamps for chicken and pork beside the fryer. There is no time mark for cutting cabbage and cooked noodles on the cooking line. The manager puts the items on the counter at 11 am, and the manager places an appropriate time mark on the items. **On-site corrections**

- High priority-Wipe cloth disinfectant solution exceeds the maximum concentration allowed. Kitchen sterilization bucket, 200 ppm. The manager adds water to the bucket to a concentration of 75 ppm. **On-site corrections**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The bathtub of the bus, which was stored above the sinks in the three carriages, was soiled with scraps of old food.

- 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 egg rolls are stored in a walk-in cooler. The manager stated that the project was prepared on October 29, 2021.

- Basic-A bowl or other container without a handle for distributing food. A bowl for scooping rice and flour from the storage box in the kitchen. The manager discarded the bowl. **On-site corrections** **Repeated violations**

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

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Drink on the preparation table next to the fryer. Drinks discarded by the manager. **On-site corrections**

- Basic-equipment and utensils are not properly air-dried-wet nesting. The containers are stored on three compartment sinks.

- Basic-Do not clean the floor when food exposure is minimal. The floor at the end of the cooking line was soiled with old food residue and grease.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The cooker hood above the grill and fryer is greasy. The shelves next to the three-compartment sinks were stained with old food scraps. **Repeat violations**

- Basic-Single-use items are not stored upside down or protected from contamination. Place the container on the shelf behind the counter. The manager turned the container over. **On-site corrections**

- Basic-Hand wash water in the sink, three-compartment sink or mop sink or very slow drainage. There is water in the sink in front of the walk-in freezer. The sink is not level.

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

A total of 11 violations, of which 3 are 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 first preparation room.

- High priority-Disposable gloves will not be replaced as needed after changing tasks or when they are damaged or soiled. It was observed that the staff wiped their noses and continued to process food.

- High priority-improper storage of toxic substances/chemicals. Observe the sterile wipes stored on the straws along the wall. **Repeat violations** **Administrator complaints**

- 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. Some expired certificates were observed.

- Basic-The ceiling/ceiling tiles/vents are soiled by accumulated food residue, grease, dust or mold-like substances. Observe that there is dust in the vents of the kitchen.

- Basic-Food stored under the drip line. Observe that the frozen bread is stored under dripping water from the condensation pan of the walk-in freezer.

- Basic-Raw fruits/vegetables that have not been washed before preparation. Observe that the potatoes prepared from the box have not been washed. Then wash the potatoes in the preparation sink before preparation.

- Basic-Disinfectant buckets stored with food, equipment, utensils, linens, disposables or disposables. Multiple buckets of quaternary ammonium salt disinfectant stored next to clean tableware and food were observed.

- Basic-improper storage of items for a single service. Observe the single-serving cups stored dry on the floor.

- Basic-Unneeded items/unused equipment in the premises. Observe through the main delivery door, old pots, shelves and unused equipment stored outside.

- Basic-Unwashed fruits/vegetables are stored with ready-to-eat food. Observe the avocados stored in the walk-in cooler and prepare ready-to-eat food.

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

- High priority-ready-to-eat, time/temperature controlled safe food, marked with a date more than 7 days after opening/preparation. The ranch seasoning date is 10/25, and the blue cheese seasoning date is 10/26. Items stored in the drop-in cooler opposite the office. Items discarded by the manager. **Corrective Actions Taken**

- High priority-Ready-to-eat, time/temperature control of safe food that has not been eaten/sold within 7 days after opening/preparation. See discontinued sales. The ranch seasoning date is 10/25, and the blue cheese seasoning date is 10/26. Items stored in the drop-in cooler opposite the office. Items discarded by the manager.

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The white cutting board on the drop-in cooler opposite the grill is stained. The ice trough on the soda machine in the lobby. The area behind the soda nozzles and soda nozzles on the soda machine in the lobby.

- Basic-The pliers in use stored on the device door handle between uses. The tongs are hung on the grill handle. The employee puts the pliers on the preparation table. **On-site corrections**

- Basic-Open the lid of the trash can. Trash can after establishment.

- Basic-Single-use items are not stored upside down or protected from contamination. Go to the container after the storage area. The manager turned the container over. **On-site corrections**

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

- High priority-dented/rusty cans. See discontinued sales. It was observed that the dented applesauce can be stored dry. In addition, ketchup can

- High priority-The quaternary ammonium disinfectant in the bucket/spray bottle does not reach the appropriate minimum strength. A 0 ppm national quaternary cooking line was observed. The bucket was refreshed. **On-site corrections**

- Intermediate-Failure to provide the required state-approved employee training certificate for employees hired 60 days ago. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 3 certificates were observed, and multiple employees were more than 60 days old.

- Basic-Floor tiles are missing and/or in disrepair and/or in disrepair. Observe near the dishwasher, the floor tiles are loose/cracked.

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

- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. The chicken (21 lbs) and the crocodile tail (31 lbs) stored in the stopped freezer were observed.

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Observe the crocodile tail and chicken in a non-operating box freezer at 74°.

15202 NW 147th Dr, Suite 1100, Alachua

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

- High priority-The chlorine disinfectant in the bucket/spray bottle does not reach the appropriate minimum strength. Observe the chlorine in the waiter's bucket at 0 ppm. This is refreshed to 100 ppm. **On-site corrections**

- Intermediate-Hand washing sink used for purposes other than hand washing. Ice was observed in the hand-washing sink next to the 3-compartment sink. This is melted. **On-site corrections**

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Observe the employee drinks stored on the preparation table. It was moved below. **On-site corrections** **Repeated violations**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Observe for debris on the lid of the outer door of the ice machine.

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

- High priority-The vacuum circuit breaker is missing at the hose connector or the connector/diverter added to the hose connector. It is observed that the external hose connection is missing a vacuum circuit breaker.

- Basic-The bathroom is located in the hotel and is not completely enclosed, with a tight self-closing door. It was observed that the toilet would not close automatically. **Repeat violations**

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 in the counter showcase: boiled eggs (50°F-refrigerated); yogurt (52°F-refrigerated). The manager stated that the item was placed in the cooler 30 minutes before the temperature was measured, and the manager placed the item in the walk-in refrigerator to reduce the temperature to 41°F. **Repeat violations** **Administrator complaints**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The tea spout on the beverage bar in the lobby.

One violation, one high priority violation:

- High priority-The vacuum circuit breaker is missing on the mop sink faucet or the accessory/diverter added to the mop sink faucet. A "Y" type diverter was observed at the mop sink, and there was no vacuum circuit breaker on the non-chemical side of the "Y" type diverter connected to the hose.

Follow-up action required: Suggest an administrative complaint.

One violation, one high priority violation:

- High priority--From the initial inspection: High priority-The vacuum circuit breaker is missing at the mop sink faucet or the accessory/separator added to the mop sink faucet. It was observed that the non-chemical side of the diverter in the mop tank lacked a return device. -From the follow-up inspection on September 1, 2021: **Extend time**-From the follow-up inspection on November 3, 2021: No change. **Administrator Complaints**

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

- 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. Observe 1/2 n 1/2 open for 2 days without date.

- 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/ Observed Axels Certified Food Manager Card 6-2021.

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Observe whether the inner cover of the ice maker is dirty. In addition, there are stains on the cutting board. **Repeat violations**

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. It was observed that the washbasin in the Expo window lacked paper towels.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Extendable coolers and elevator top coolers with dirty gaskets were observed.

- Basic-Water standing at the bottom of the reachable cooler. Observe the beer cooler with standing water inside.

- Basic-Water leaks from pipes and/or faucets/handles. When the handle is fully closed, observe the operation of the bar 3 compartment sink.

- Basic-Frayed, torn and/or soiled floor/carpet. A large amount of debris was observed to accumulate around the sink.

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

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. It was observed from the ice maker that the desktop extendable cooler was soiled.

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. It was observed that 2 sinks were missing paper towels. Towels are added. **On-site corrections**

- Intermediate-Raw or undercooked oysters are provided, and the company does not provide consumer advisory signs on walls, menus, placards, desk tents, or any other written means. Raw animal food must be fully cooked before serving. Raw oysters were observed on the menu and there was no sign. A logo was given and sent via email. **On-site corrections**

- Intermediate-The employee handwashing sink does not provide/close water with a temperature of at least 100 degrees Fahrenheit. A lack of 100° water was observed in multiple sinks. The temperature limiter is adjusted in each place. **On-site corrections**

- Basic-The bathroom facilities are not clean. It was observed that each bathroom has not been completely cleaned from construction.

- Basic-The bathroom is located in the hotel and is not completely enclosed, with a tight self-closing door. It was observed that the door of the employee's toilet did not automatically close.

- Basic-The company has not reported seat changes that affect permit fees, clean indoor air laws, sewage system approvals, or other related requirements. It is observed that the requested seats are 192, and there are currently 214 seats. The seat evaluation form has been sent via email.

- Basic-There is no conspicuous ambient air thermometer in the holding unit. Several refrigeration units without thermometers were observed. The staff joined multiple units before the end of the inspection. **Corrective Actions Taken**

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

- Intermediate-soap is not provided in the sink. No soap was observed in the sink next to the walk-in cooler **Repeat violation**

- Basic-A bowl or other container without a handle for distributing food. Observe that the bowl does not have a handle to scoop brown sugar. The manager took it out of the brown sugar container. **On-site corrections**

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Open bottled water was observed on the front preparation table of the kitchen

- Basic-Hand wash water in the sink, three-compartment sink or mop sink or very slow drainage. It was observed that the sink next to the walk-in cooler drained slowly.

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

- Intermediate-Managers or persons in charge who lack the certification of food managers, and no other certified food service managers are employed in the location. It was observed that the agency lacked a certified food manager. **warn**

- Intermediate-Failure to provide the required state-approved employee training certificate for employees hired 60 days ago. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observe Justin for more than 60 days without staff training.

- Basic-The equipment is poorly maintained. Observe that the ice maker does not make ice.

- Basic-The appliance in use is stored in standing water below 135 degrees Fahrenheit. Observe the vessel in the standing water next to the hot well.

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

- 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 available. **warn**

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

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The extended cooler gasket is used to make the extended cooler on the pipeline be soiled by the mold, such as deposits. The walls and floor around the fryer are greasy.

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. Lime has accumulated in the trash bin inside the kitchen ice machine.

- Basic-There are dead cockroaches indoors. Two dead cockroaches were observed in the cabinet under the kitchen sink in the banquet hall.

- Basic-The grease container/trash bin is not on a suitable mat/non-absorbent surface. The dustbin behind the facility is not on the mat. **Repeat violations**

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

- Basic-The ceiling/ceiling tiles show damage or disrepair. Some ceiling tiles are missing due to a leak in the roof.

- Basic-The floor area is covered by stagnant water. Standing water on the panel floor.

1412 W University Ave Suite C, Gainesville

Follow-up action required: Suggest an administrative complaint.