These are the most recent restaurant inspection reports in Alachua County-from October 18th to October 23rd-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 18 violations, 4 of which were high priority violations:

- 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. Three-chamber sink, 0 ppm. The manager added 50 ppm of bleach to the water. **On-site corrections**

- 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 pork is stored on raw onions on the cooking line. Cook moved the pork to the bottom of the cooler. **Repeated Violation** **Repeated Violation** **Administrator Complaint**

- High priority-Use time as a time/temperature control for safe food for public health control, and the marked time exceeds the 4-hour limit. The time for the hot buffet is marked as 11 am. The manager stated the items on the buffet at 2 pm, and the manager placed appropriate time stamps on the items. **On-site corrections**

- High priority-improper storage of toxic substances/chemicals. A bottle of degreasing agent stored on the cooking line. The manager asked the employees to move the bottles. **On-site corrections**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The deflector in the kitchen ice machine is stained. Place a microwave oven on the shelf next to the soda box.

- Intermediate-Hand washing sink used for purposes other than hand washing. The spoon is stored in the sink at the end of the cooking line. The manager deleted the scoop. **On-site corrections** **Repeated violations**

- Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. The egg rolls are stored in a walk-in cooler. The employee said the egg roll prepared the day before.

- 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. The training of two employees has expired.

- Basic-A bowl or other container without a handle for distributing food. A tray used to scoop potato chips in the kitchen. A bowl used in the kitchen to scoop flour. **Repeat violations**

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Drink on a shelf above the cooler within reach of the cooking line. **Repeat violations**

- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. Employee drinks are stored in the freezer opposite the kitchen entrance.

- Basic-Cracked or damaged food storage container/container lid. Used to store chicken in a broken pot where the cooking line extends into the cooler.

- Basic-The ice scoop in use is stored on the dirty surface between each use. The ice scoop is stored on top of the kitchen ice maker. The manager moved the ice scoop to the panel. **Corrective actions have been taken** **Repeated violations**

- Basic-The pliers in use stored on the device door handle between uses. The clamp is hung on the handle of the fryer. Pliers hanging from the handle of a trolley. The manager put the pliers on the preparation table. **On-site corrections**

- Basic-The wet rag/towel in use is used under the cutting board. Use a wet towel under the cutting board on the preparation table opposite the stove. The manager removed the towel. **On-site corrections**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. You can stain the shelves with old food scraps. The washers of the walk-in cooler are stained.

- Basic-Reuse single services or disposable items. Clean broccoli is stored in a broccoli box on the cooking line. The top of a plastic vinegar bottle used as a spoon. **Repeated Violation** **Repeated Violation**

- Basic-does not include stored food. Chocolate desserts in the reach-in refrigerator beside the kitchen door.

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

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Observe the boiled egg 54° on the cooking line. These were placed in a cooler within reach and dropped by 3° in 8 minutes. **Corrective Actions Taken**

- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. The chicken is observed to keep warm, 102° on the cooking line.

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

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Observed that the drinks and water nozzles in the restaurant were dirty.

- Intermediate-Hand washing sink used for purposes other than hand washing. Observed a cutting board on the bread machine table in the sink. It was removed. **On-site corrections** **Repeated violations**

- Basic-Food residues/soil residues are accumulated on the door handle of the equipment. It was observed that the handle of the frying freezer had accumulated dry crumbs along the handle.

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Observe the beverages stored on food for the public on the cooking wire rack. It was discarded. **On-site corrections**

- Basic-The equipment is poorly maintained. It was observed that the ice machine in the kitchen was not working. In addition, the soda machine ice machine does not work.

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Observed that the walls in the mop sink area were soiled. In addition, the area above the 3-compartment sink was soiled. **Repeat violations**

- Basic-Water leaks from pipes and/or faucets/handles. Observe that the two taps at the sink in compartment 3 keep leaking. **Repeat violations**

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

- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. The shelled eggs are stored on the cheese in the walk-in cooler.

- High priority-Disposable gloves will not be replaced as needed after changing tasks or when they are damaged or soiled. The staff delivers meals to the guests outside. Back to the kitchen to continue processing bagels, without changing gloves and washing hands.

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Items located at the top of the extended cooler on the production line: raw butter (48°F-refrigerated); cheese (45°F-refrigerated); salmon (44°F-refrigerated). The manager said to put the items in the cooler two hours before measuring the temperature. The manager moved the items into the refrigerator to lower the temperature to 41°F. The inspector discussed with the manager to hold these items on time as a control. **Corrective action has been taken** **Warning**

- Intermediate-no certified food manager. A list of approved food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. The Certified Food Manager certificate has expired on October 10, 2021. **warn**

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

- Intermediate-Raw/undercooked animal food is provided, and the company does not have written consumer consultation. Raw animal food must be fully cooked before serving. The agency provides liquid oxygen without consumer consultation. Inspectors provide consumer inquiries to managers, and managers issue consumer inquiries. **On-site corrections**

- Basic-The cutting board has cut marks and can no longer be cleaned. Chopping board in the cooking line area.

- Basic-There are dead cockroaches indoors. Two dead cockroaches were observed on the floor of the room with washing machine and dryer. The manager discarded the dead cockroaches. **On-site corrections**

- Basic-There is a hole or other damage in the wall. Make holes in the wall next to the washing machine and dryer. Bolts and insulation are visible. **Repeat violations**

- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The washers of the walk-in cooler are contaminated with old food debris.

3205 Clark Butler Blvd, Unit #70, Gainesville

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

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 behind the kitchen.

- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Items in the extended cooler opposite the fryer: lettuce (48°F-refrigerated); tomatoes (46°F-refrigerated). The manager said to put the items in the cooler at 1 pm. The manager moved the items to the walk-in cooler to reduce the temperature to 41°F. **Repeat 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. The vacuum circuit breaker is missing on the hose side of the shunt. **Repeat violations** **Administrator complaints**

- Basic-equipment and utensils are not properly air-dried-wet nesting. Clean the dishes on the shelf next to the mop sink. **Repeat violations**

- Basic-The exhaust system operates with the filter removed. Inability to capture grease and/or condensate to prevent dripping. There is no hood filter in the hood above the grill.

- Basic-The pliers in use stored on the device door handle between uses. The clamp is hung on the handle of the fryer. The employee puts the tongs on the stove top. **On-site corrections**

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. Items in the cooler in front of the counter: cheese (44,44°F-refrigerated). The manager stated that the items were placed in the cooler 30 minutes before the temperature was measured. The manager removes the lid and places the items in the walk-in 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 on the steam table at the front desk: steak (118°F-heat preservation); beef (128°F-heat preservation). The manager explained what was grilled 30 minutes before the temperature was measured. The manager returned the items to the grill to reheat. Items in the kitchen heater: steak (119°F-keep warm). The manager explained what was grilled 30 minutes before the temperature was measured. The manager returned the items to the grill to reheat. Items that enter the area steam table: steak (128°F-heat preservation). The manager explained what was grilled 30 minutes before the temperature was measured. The manager returned the items to the grill to reheat. **Corrective action has been taken** **Warning**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The ice tray on the restaurant's self-service soda machine. **Repeat violations**

- Basic-The ceiling tiles are missing. The area for the assembly order lacks ceiling tiles.

- Basic-Do not clean the floor when food exposure is minimal. Dry the floor under the storage shelf.

- Basic-Water leaks from pipes and/or faucets/handles. The mop tap is leaking.

There are two violations in total, both 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. One fly was observed in dry storage.

- High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. Observe the fried chicken on the cooking line at 124°. This was discarded.

3102 SW 34th St, Suite B, Gainesville

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

- 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. See discontinued sales. There is no time stamp for pooled eggs on the cooking line. The manager placed a time stamp on the egg. **On-site corrections**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The mixing head of the mixer in a room with a water heater. The pan on the shelf opposite the dishwasher was soiled with old food scraps.

- Intermediate-Hand washing sink used for purposes other than hand washing. The steel wool is stored in the sink in the preparation area next to the CO2 storage tank. **Repeat violations**

- Basic-The floor drain is dirty/debris accumulation. Floor drain in room with water heater.

- Basic-Food is stored on the floor. The cooking oil is stored on the floor in the preparation area opposite the grill. 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 wall next to the fryer is greasy. Located outside the food storage container outside the walk-in cooler. **Repeat violations**

- Basic-the old label stuck on the food container after cleaning. The pan is stored on the shelf opposite the dishwasher.

- Basic-Single-use items are not stored upside down or protected from contamination. Place the container in the preparation area opposite the cooking line. The manager turned the container over. **On-site corrections**

- Basic-does not include stored food. The wontons stored in the walk-in refrigerator are not covered properly.

- Basic-A food working container that has not been identified by a common name taken out of the original container. Food containers in dry storage areas.

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

- High priority-Disposable gloves will not be replaced as needed after changing tasks or when they are damaged or soiled. The employee took the knife from the trash can. Employees did not change gloves or wash hands before handling clean utensils. The boss stopped the employees, washed their hands and changed their gloves. **Corrective Actions Taken**

- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The cutting board on the preparation table opposite the grill is stained. Knives with old food scraps are stored in containers with clean utensils. **Repeat violations**

- Intermediate-no certified food manager. A list of approved food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. There is no certification from a certified food manager. **Repeat violation** **Warning**

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

- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Employees drink at the preparation table opposite the grill.

- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. Employees' cigarettes are on the preparation stage next to the back door. The owner moved the cigarettes to the employee storage area. **On-site corrections**

- Basic-Single-use items are not stored upside down or protected from contamination. Do not put the containers stored in the kitchen upside down. **Repeat violations**

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

- Basic-A food working container that has not been identified by a common name taken out of the original container. The sugar container on the shelf of the preparation table next to the kitchen sink.

A total of 8 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. A fly was observed on the cooking line.

- Intermediate-Companies that use food additives or add vinegar and other ingredients as a food preservation method or make food not subject to time/temperature control to ensure safety and are not approved by the hotel and restaurant departments. Observe the sushi rice stored at room temperature, and there is no change.

- Intermediate-All employee training required by 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. Observe that all employee training has expired. **warn**

- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. Observe the tobacco products on the back door preparation table. These were deleted. **On-site corrections**

- Basic-Linen that does not come into direct contact with food and is not washed if necessary. Observation of dirt on the curtains leading to the kitchen.

- Basic-The hand wash basin used by the food staff does not provide a hand washing sign. No sign was observed at the hand-washing sink beside the walk-in cooler.

- Basic-Soiled cloth, linen, apron, jacket or other uniform clothing was not stored in a suitable container before washing. Observe the used apron in the preparation area of ​​the entire kitchen. These are kept in the laundry room. **On-site corrections**

- Basic-Store maintenance equipment/tools in an area that may cause cross-contamination of food, equipment, utensils, bed linen, and/or disposable services and disposables. Observe battery-powered drill bits stored above the preparation area by a walk-in cooler. It was moved to the maintenance area. **On-site corrections**

3841 SW Archer Road, Suite D, Gainesville

Follow-up action required: Suggest an administrative complaint.

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

- High priority--From the initial inspection: High priority-The time/temperature control of safe food identified in the written procedure is to use time as a public health control food without time stamp. Teriyaki chicken on the counter in the kitchen area. The project is not marked on the timetable. The item is placed at 1 pm. Items marked during the inspection. **Correction site** **Warning**-From the follow-up inspection on October 19, 2021: There is no time to eat Teriyaki chicken, the manager added the correct time to the project. **Administrator Complaint** **On-site Correction**

- Intermediate--From the initial inspection: Intermediate-Plan review not submitted and approved-Refurbishment has been carried out or is in progress. The plan and plan review application must be submitted to the DBPR H and R Plan Review Office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. The plan must be submitted and approved within 60 days. The company has completely relocated the tableware washing area indicated in the submitted plan. The warewashing area is not in the area previously marked as a staff restroom. The establishment also expanded the sushi preparation bar. **Repeat Violation** **Warning**-From the follow-up inspection on October 19, 2021: The plan has not been updated yet. **Administrator Complaints**

140 SW 128 St, Suite A & B, Newberry

There were a total of 9 violations and no high-priority violations.

- Intermediate-soap is not provided in the sink. No soap dispenser was found in the sink in the dishwashing area. The manager puts the dispenser in the sink ** On-site correction ** ** Repeat violation **

- Intermediate-Spray bottles containing unmarked toxic substances. Observe two spray bottles with liquid and no labels. The manager put labels on both bottles to identify the contents. **On-site corrections**

- Basic-The carbon dioxide/helium tank is not sufficiently secured. It was observed that the large CO tank was not properly secured in the dry storage area. **Repeat violations**

- Basic-Clean equipment and utensils are not separated from dirty equipment and utensils. It was observed that dust and food residues were piled on the lids of multiple trash cans, which were stacked on clean tableware racks. The manager was removed and placed in the warewashing area **Correct the scene**

- Basic-Current hotel and restaurant licenses are not displayed. I see an expired license on the wall, dated June 1, 2021.

- 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 a clean tableware rack. The manager took the phone from the clean tableware rack. **On-site corrections**

- Basic-Non-time/temperature controlled in-use utensils used for safe food, without placing the handle on top of the food in the airtight container. Non-time/temperature control handles that contact safe food were observed in the flour bin in the dry goods storage area. The manager deleted the spoon with the handle. **On-site corrections**

- Basic-does not include stored food. Several containers of food (rice, chicken breadcrumbs, flour, cinnamon and sugar) were not properly covered in the kitchen in the dry storage area. The manager correctly placed lids on all foods. **On-site corrections**

- Basic-A food working container that has not been identified by a common name taken out of the original container. Observe multiple working containers in the kitchen and dry storage area, which contain food (cinnamon and sugar, chicken breadcrumbs, flour), but unmarked identifying products. The manager puts a label on the container to identify the content. **On-site corrections**

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

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

- Intermediate-Raw/undercooked animal food is provided, and the company does not have written consumer consultation. Raw animal food must be fully cooked before serving. A lack of consumer consultation was observed. One sheet is printed out and placed in the service window. **On-site corrections**

- Intermediate-The employee handwashing sink does not provide/close water with a temperature of at least 100 degrees Fahrenheit. It was observed that there was no hot water in any sink. The system was reset and 118° F was observed. **On-site corrections**

- Basic-Heimlich action/choking signs are not posted. Observe that there are no suffocating posters. One was sent via email. **Corrective Actions Taken**

- Basic-The hand wash basin used by the food staff does not provide a hand washing sign. A lack of signs was observed. One was sent via email. **Corrective Actions Taken**

Follow-up action required: Suggest an administrative complaint.

One violation, no high-priority violations.

- Intermediate--From the initial inspection: Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. There is no proof of employee training. **Repeat Violation** **Administrator Complaint**-From the follow-up inspection on August 23, 2021: no change. **Time extension**-From the follow-up inspection on August 25, 2021: No change **Time extension**-From the follow-up inspection on October 22, 2021: No proof of employee training. **Administrator Complaints**

Follow-up action required: Suggest an administrative complaint.

One violation, no high-priority violations.

- Intermediate--From the initial inspection: Intermediate-Plan review not submitted and approved-Refurbishment has been carried out or is in progress. The plan and plan review application must be submitted to the DBPR H and R Plan Review Office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. The plan must be submitted and approved within 60 days. The organization plan does not match the plan in the archives. In a recent plan, the company has a sink on the wall next to the office area. For each employee, there is no sink at this location. A violation of hand washing was observed. -Follow-up inspection from October 22, 2021: The manager stated that the plan has not been updated and there is no plan to reinstall the sink. **Administrator Complaints**

5240 NW 34 Blvd, Suite A, Gainesville

Follow-up action required: Suggest an administrative complaint.

One violation, no high-priority violations.

- Intermediate--From the initial inspection: Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. There is no proof of any employee training. **Warning**-From the follow-up inspection on October 19, 2021: no employee training certificate is available **Administrator Complaint**

Meets the standard; the previous problem is corrected.

Meets the standard; the previous problem is corrected.

Meets the standard; the previous problem is corrected.

Meets the standard; the previous problem is corrected.

Meets the standard; the previous problem is corrected.

Meets the standard; the previous problem is corrected.