These are the most recent restaurant inspection reports in Alachua County-from June 28 to July 3-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.

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2308 SE Hawthorne Road, Suite E, Gainesville

A total of 12 violations, 6 of which were high priority violations:

- High priority-Improper storage of medicine containers. Store aspirin in a container above the soy sauce and store it dry. The manager took out a bottle of aspirin. **On-site corrections**

- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. The chicken and shrimp are stored on the cut cabbage in the walk-in cooler. The manager took out the cabbage to make an egg roll. **On-site corrections**

- High priority-Unprocessed animal food is not properly separated in the storage unit according to the minimum required cooking temperature. Raw chicken is stored in a walk-in cooler with shelled eggs.

- 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. The raw chicken on the pan is stored above the raw beef on the pan in the walk-in freezer.

- High priority-The time/temperature control of safe food identified in the written program is the use of time as a public health control food without a time stamp, and it is impossible to determine the time to remove from temperature control. The chicken and egg rolls stored on the preparation table next to the frying pan have no time stamps. The manager explained the items on the table before opening, and the manager placed a 10:30 time stamp on the items. **On-site corrections**

- High priority-The vacuum circuit breaker is missing on the mop sink faucet or the accessory/diverter added to the mop sink faucet. Mop the sink next to the water heater at the back of the kitchen.

- Basic-Bowls or other containers without handles used to dispense food. A bowl for scooping onions stored in a walk-in cooler. Bowl discarded by the manager. **On-site corrections**

- Basic-Cardboard is used for the lining of food contact shelves. Cardboard is used to arrange the preparation tables throughout the kitchen.

- Basic-Lights in food preparation, food storage or dishwashing areas lack proper protective covers, sleeve coatings or covers. The light fixture in the front of the kitchen lacks a cover.

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

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

- Basic-A food working container that has not been identified by a common name taken out of the original container. Food containers on the shelf opposite the stove. The manager put a label on the container. **On-site corrections**

A total of 10 violations, 5 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. Two flies were observed in the kitchen, and the back door was open during delivery. The door closed. **Corrective Actions Taken**

- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Observe the creamer and butter on the front line, 61-63°.

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Observe from the front line: creamer 63°, butter 61°. These are all discarded.

- High priority-improper storage of toxic substances/chemicals. The observed grill cleaner is stored on the preparation table. The bottle was discarded. **On-site corrections**

- High priority-rag solutions that exceed the maximum allowable concentration are stored in locations that may cause cross-contamination of food, equipment, utensils, sheets, disposables or disposables. Observe the chlorine test paper bleached in the front line disinfectant tank. The solution has been changed. **On-site corrections**

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. It was found that the kitchen sink was missing paper towels. Towels are added. **On-site corrections**

- Basic-The ceiling tiles are missing. Observe whether the ceiling tiles above the ice machine are displaced. It was moved back. **On-site corrections**

- Basic-The outer door has a gap at the threshold that opens to the outside. Observe multiple gaps at the bottom of the back door. According to Jonna, the new backdoor is being ordered. **Corrective Actions Taken**

- Basic-The ice scoop in use is stored on the dirty surface between each use. Observe the ice scoops stored on top of the ice maker. Wash it and place it on a replaceable tray. **On-site corrections**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Dirt/grease was observed to accumulate in the mop sink. In addition, there is debris accumulation in the oven area.

A total of 6 violations, 3 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. Two flies were observed in the kitchen. A fly was observed in the foreground area.

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Items on top of the extendable cooler next to the kitchen grill: sausages (45,47°F-refrigerated). The manager explained that the items were placed in the cooler 30 minutes before the temperature was measured. The employee puts the items in the cooler to reduce 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 placed on the counter next to the grill: cooked onions and peppers (105°F-keep warm); potatoes (115°F-keep warm). The manager stated that the food was cooked 30 minutes before the temperature was measured. The manager puts the items on the grill and reheats them. **Corrective action has been taken** **Warning**

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Drinking on the kitchen counter with margarine next to it.

- Basic-Ice accumulates in the reach and/or walk-in freezer. Ice accumulates on the shelves in the extendable freezer in dry storage.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Soda station behind the nozzle.

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. 3 flies were observed in the kitchen and 2 flies were observed on the front line. The back door was closed, and a screen was added to the front window. **Corrective action has been taken** **Warning**

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Front-line observation: Mango salsa 52°, salsa 52°, tomato cut 48°, cheese shreds 52°. All items are ice bathed and transferred to the working walk-in cooler. These items were taken out of the walk-in cooler after 1:15 pm. In 9 minutes, the item dropped by 4-5°. **Corrective action has been taken** **Warning**

- Intermediate-Food contact surfaces are soiled with food residue, mold-like substances or mucus. Rust was observed on the blades of commercial can openers. It was discarded. ** Field corrections * In addition, the soda water nozzle is dirty. Canned drinks are currently used here.

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. The paper towels observed cannot be accessed at the rear hand-washing sink. The dispenser is unlocked and the towel becomes available. **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. A lack of any training is observed. **warn**

- Basic-Hand wash water in the sink, three-compartment sink or mop sink or very slow drainage. A mop sink full of standing water was observed. The leaves on the sewer have been cleaned up. Then cover the mop sink outside. **On-site corrections**

Need follow-up: High-priority violations are found, and administrative actions are recommended.

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

- High priority-The chlorine disinfectant in the spray bottle/barrel does not reach the appropriate minimum strength. Observe the front line disinfectant tank at 0 ppm. Refresh to 100+ ppm. **Correction site** **Repeated violation** **Administrator complaint**

- High priority-improper storage of toxic substances/chemicals. Observe the hand sanitizer and hand sanitizer stored on the condiment. These were transferred to the front lines. **On-site corrections**

- Basic-Food is stored on the floor. Observe the rice bags stored on the floor of the office.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Observed dirt accumulation on the extended cooler at the left end of the cooking line. In addition, mop sinks have accumulated in the sink and wall area.

There are a total of 5 violations, of which 1 is a high priority violation:

- High priority-Time/temperature control of safe food refrigeration kept above 41 degrees Fahrenheit. Items available in the cooler next to the pizza production line: chicken (45°F-refrigerated); cheese (45°F-refrigerated); chicken (46°F-refrigerated). The owner declares to place the items in the cooler 1 hour before measuring the temperature. The owner moved the items to the cooler under the pizza making table. **Corrective action taken** **Repeated violation** **Administrator complaint**

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

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

- Basic-The floor area is covered by stagnant water. The floor under the beverage cooler behind the kitchen.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Washer for walk-in cooler.

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

- 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. Observe that the chlorine content of the dishwasher is 0 ppm. The system is ready and reaches 75 ppm at 120°. **On-site corrections**

- Intermediate-Food contact surfaces are soiled with food residue, mold-like substances or mucus. A dry food residue was observed on the can opener blade. In addition, there are foreign objects on the lower edge and side of the ice maker's shield. In addition, there are accumulated debris on the bottom of the ice scoop rack. This has been moved to the sink, **corrective action has been taken**

- Intermediate-All employee training required by employees has expired. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observe that all certificates have expired. **warn**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. It was observed that food debris had accumulated on the edge of the door at the top of the dishwasher.

One violation, no high-priority violations.

- Basic-The carbon dioxide/helium tank is not sufficiently secured. It was observed that the compressed gas tank stored under the kitchen table was not fixed yet.