These are the most recent restaurant inspection reports in Alachua County-from October 25th to 30th-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 12 violations, 5 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 stated that they would disinfect the utensils in the sinks in the three compartments. **Repeat violations** **Administrator complaints**

- High priority-store raw animal food in the freezer or in the refrigerator with ready-to-eat food-not all products are in commercial packaging. Raw ground beef is stored on vegetable patties on the cooking line. The manager moved the impossible burger to the hamburger. Raw fish is stored in the cold storage opposite the preparation area. The manager moved the fish to another cooler. **Correct the scene** **Repeat violations** **Administrator complaints**

- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Items in the dip cooler opposite the preparation area: Bacon (48°F-refrigerate). The manager said the items were placed in the cooler the day before.

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Items in the dip cooler opposite the preparation area: Bacon (48°F-refrigerate). The manager said the items were placed in the cooler the day before. Items in the cooler on the opposite side of the grill: chicken (47°F-refrigerated). The manager stated that the items were placed in the cooler one hour before the temperature was measured. The manager moved the items to the hand-held freezer to reduce the temperature to 41°F.

- Intermediate-The clam/mussel/oyster label does not indicate the last supply date. Some oyster labels lack the last supply date.

- 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. Prepare the milk in the extended cooler opposite the area. The manager said that the milk was served the day before, and the manager put the correct date stamp on the item. **On-site corrections**

- Intermediate-The menu contains items made with raw/uncooked animal food as ingredients, and the item description does not inform consumers of raw/uncooked animal food ingredients. Companies use raw eggs in Caesar dressing for Caesar salad. **warn**

- 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-Food is stored on the floor. Coconut milk is stored on the floor and stored dry. The manager puts the project on the shelf. **On-site corrections**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The vents above the grill are greasy.

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

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

A total of 9 violations, 4 of which are high priority violations:

- High priority-The chlorine disinfectant in the spray bottle does not reach the appropriate minimum strength. Observe that the disinfection pot on the front line indicates that the chlorine content is 0 ppm. These have been changed, indicating that it is 100 ppm. **Correct the scene** **Repeat violations** **Administrator complaints**

- High priority-the dishwasher is not properly sanitized. Stop using the dishwasher for disinfection and set up manual disinfection until the dishwasher is repaired and properly disinfected. It was observed that the dishwasher only reached 161° on the rinse gauge and 149° on the resettable thermometer. The booster unit is reset and the result is the same.

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Observed in the cooking line sandwich table: ham 47°, sliced ​​tomato 48°. They chose to discard. The district manager mentioned the time as a public health control. **Corrective Actions Taken**

- High priority-improper storage of toxic substances/chemicals. A bottle of detergent was placed next to a bag of bread on the front line. This was transferred to cleaning. **Correct the scene** **Repeat violations** **Administrator complaints**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Observe that the coffee cup on the caddy is stained. In addition, the cooking line extends into the cooler to accumulate food spills. In addition, there are spills on the bottom shelf of the reach-in cooler closest to the kitchen. **warn**

- Basic-The equipment is poorly maintained. Observe that the cold water handle on the kitchen sink does not produce water when it is turned.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. In addition, the cooking line extending into the cooler gasket was dirty. Observe crumbs and dry spills on the coffee cans on the front line. Then these are being cleaned up. **Corrective actions have been taken** **Repeated violations**

- Basic-The drainage of water in the floor drain/floor drain is very slow. Observed water in the back door.

- Basic-The walls are soiled by accumulated grease, food debris and/or dust. Observe that there is a splash of ketchup on the wall next to the server table. **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-employees break up raw eggs and then handle ready-to-eat food and/or clean equipment or utensils without washing their hands. Employees broke eggs and touched clean dishes without washing hands or changing gloves.

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Items in the cooler on the opposite side of the grill: potatoes (52°F-refrigerate). The manager stated that the items were placed on the grill one hour before the temperature was measured. The manager puts the items in the walk-in freezer to reduce the temperature to 41°F. **Corrective actions have been taken** **Repeated violations** **Administrator complaints**

- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. The warmer item above the grill: French fries (83°F-heat preservation). The manager said to put the items in a warmer place 30 minutes before taking the temperature. The manager voluntarily discards the items. **Corrective actions have been taken** **Repeated violations** **Administrator complaints**

- Basic-The trash can located outside has no lid or the lid is open/damaged. The lid of the trash can is missing.

- Basic-The appliance in use is stored in standing water below 135 degrees Fahrenheit. The spoon is stored on the cooking line in 78°F water.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The legs of the lettuce knife were stained with old food scraps.

- Basic-the old label stuck on the food container after cleaning. The container is stored on a shelf next to the ice machine.

A total of 9 violations, 2 of which were high-priority violations:

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Items in the cooler on the opposite side of the grill: fish (47°F, 48°F-refrigerated); chicken (45°F-refrigerated). The manager moves the items to the freezer at the end of the cooking line: fish (42,41°F-cooling); chicken (42°F-cooling). **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. The tap at the end of the cooking line does not have a vacuum circuit breaker.

- 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 is stained. **Repeat violations**

- Intermediate-Probe thermometers for measuring food temperature are not provided. The company does not have a probe thermometer.

- 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. Two employees did not receive training.

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. The employees are drinking at the prep table in the kitchen. Drinks discarded by the manager. **On-site corrections**

- Basic-The pliers in use stored on the device door handle between uses. Pliers hanging on the handle of the oven. The manager moved the pliers to the preparation table. **On-site corrections**

- Basic-the old label stuck on the food container after cleaning. Stored in a container above the three-compartment sink.

- Basic-Single-use items are not stored upside down or protected from contamination. Place the pan on the shelf opposite the ice maker. The manager turned the pot over. **On-site corrections**

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

- High priority-If the heating bar has not turned black, it indicates that the surface of the dish has reached the disinfection temperature of 160 degrees Fahrenheit and/or the high temperature holding thermometer has not reached 160 degrees Fahrenheit. Stop using the dishwasher for disinfection and set up manual disinfection until the dishwasher is repaired. Dishwasher is 147°F. The manager said that they would disinfect the utensils in the sinks in the three compartments.

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The white plastic plate inside the ice machine.

- 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. There are only two employee training files on file.

- Basic-Debris accumulated on the outside of the dishwasher. There is lime accumulation on the outside of the dishwasher next to the three-compartment sink.

- Basic-There are dead cockroaches indoors. Two dead cockroaches were observed behind the built-in cooler in the kitchen. The manager discarded the dead cockroaches. **On-site corrections**

- Basic-improper storage of items for a single service. Store the lid on the floor in a dry storage area.

- Basic-Water leaks from pipes and/or faucets/handles. The pipe under the sink next to the three-compartment sink is leaking.

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

- High priority-employees break up raw eggs and then handle ready-to-eat food and/or clean equipment or utensils without washing their hands. Employees break up raw eggs and then handle the hard-boiled eggs and ham without washing hands or changing gloves. The inspector stopped the employee and asked them to wash their hands and change their gloves. **Corrective Actions Taken**

- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. Items on the grill on the cooking line: beef (128,118°F-heat preservation). The employee presented the project within thirty minutes of the hot hold. The employee returns the item to the fryer to reheat: beef (167,173°F-reheat). **On-site corrections**

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

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The entire kitchen walls were dusty and greasy. The back of the soda machine is located near the walking window. **Repeat violations**

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

Piesanos Stone Fired Pizza Pints ​​& Pies

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

- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Items in the extended cooler in the pizza preparation area at the end of the pizza oven: tomatoes (47,48°F-refrigerated); goat cheese (46°F-refrigerated); mozzarella (45°F-refrigerated). The manager explained that the items were stored in the refrigerator overnight.

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Items in the extended cooler in the pizza preparation area at the end of the pizza oven: tomatoes (47,48°F-refrigerated); goat cheese (46°F-refrigerated); mozzarella (45°F-refrigerated). The manager explained that the items were stored in the refrigerator overnight. Items in the extended cooler at the waiting station: milk (48°F-refrigerated); butter (46°F-refrigerated). The manager said to put the items in the cooler two hours before measuring the temperature. The manager moved the items to a different cooler to reduce the temperature to 41°F.

- Basic-There is a hole or other damage in the wall. The panel lacks wall tiles.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The gasket of the drawer of the in-line cooler on the cooking line is soiled with old food residue.

- Basic-the old label stuck on the food container after cleaning. Store in a container on the panel.

2803 SW 42 St Butler Plaza North, Gainesville

A total of 10 violations, one of which was a high priority violation:

- 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. Three-chamber sink, 0 ppm. The manager added 200 ppm of disinfectant to the water. **On-site corrections**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The white cutting board stored in the kitchen is dirty. The ice tank on the soda machine in the lobby has black mold-like deposits. **Repeat violations**

- Intermediate-No chemical kits are provided when disinfectants are used on the three-compartment sink/dishwasher or rags. Companies do not have test kits for quaternary disinfectants.

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. The sink in the kitchen lacks hand towels. The manager provided a hand towel. **On-site corrections**

- 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. One employee training expires on October 6, 2021.

- Basic-A bowl or other container without a handle for distributing food. A cup used to scoop corn flour stored in the kitchen.

- Basic-The ceiling/ceiling tiles/vents are soiled by accumulated food residue, grease, dust or mold-like substances. The ceiling of the whole kitchen is full of dust. The air-conditioning vents on the production line have black molds, such as deposits.

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

- Basic-The hand wash basin used by the food staff does not provide a hand washing sign. The bathroom lacks a sink.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The sink behind the front desk was dirty with old food scraps. The walk-in cooler gasket has black mold-like deposits. The vents above the grill are greasy. **Repeat violations**

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

- Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. The sink next to the three-compartment sink. The manager provided a hand towel. **Repeat violations**

- Basic-There are dead cockroaches indoors. Two dead cockroaches were observed on the floor under the shelf where the bottled water was stored. A dead cockroach was observed on the floor next to the employee's refrigerator. The manager cleaned up and discarded dead cockroaches. **On-site corrections**

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. The employee’s bottled water is placed on the preparation table at the end of the pizza oven. The employee moved the water bottle. **On-site corrections**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The cooker hood above the pizza oven is greasy. The floor behind the grease trap, near the water heater.

- Basic-The external opening of the enterprise cannot be properly sealed when it is not operating. The gap between the bottom of the front door and the front door. **Repeat violations**

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 white chopping board in the sushi preparation area is stained. **On-site corrections**

- Intermediate-Hand washing sink used for purposes other than hand washing. The hose is stored in the sink on the cooking line. The manager took the hose out of the sink. **On-site corrections**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The cooker hood above the grill is greasy. The area behind the soda nozzle on the soda machine in the lobby.

- Basic-The damp cloth is not stored in the disinfectant between uses. Store the damp cloth on the cooking line. The manager puts the towels in the sterilization bucket. **On-site corrections**

Meets the standard; the previous problem is corrected.