G A Foods Improves its Sanitary Rating

Basic - Old labels stuck to food containers after cleaning in dishwashing area.

Basic - Plumbing system in disrepair, at hand wash sink in dishwashing area.

Basic - Water draining onto floor surface, hand wash sink in cookline area.

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Dented/rusted cans present. See stop sale, beans and bamboo shoots.

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized - >300ppm.

Intermediate - Encrusted material on can opener blade.

Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In milk cooler.

Basic - Employee personal items stored in or above a food preparation area. Purse under the prep table in kosher kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Milk cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.outside walk in freezer.

High Priority - Dented/rusted cans present. See stop sale. Storage room , cut sweet potatoes 3 cans.

High Priority - Employee washed hands with cold water. In kosher kitchen.

High Priority - Stop Sale issued due to adulteration of food product. 3 cans of cut sweet potatoes.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In storage room. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling chicken.

Basic - - From inspection on 2016-04-13: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty. - From follow-up inspection on 2016-04-18: **Time Extended**

Basic - - From inspection on 2016-04-13: Basic - Floor area(s) covered with standing water, in ware washing area. - From follow-up inspection on 2016-04-18: **Time Extended**

Basic - - From inspection on 2016-04-13: Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. - From follow-up inspection on 2016-04-18: **Time Extended**

Intermediate - - From inspection on 2016-04-13: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. - From follow-up inspection on 2016-04-18: **Time Extended**

Basic - Accumulation of food debris/soil residue on handwash sink,my employee unisex restroom.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty.

Basic - Covered waste receptacle not provided in women's bathroom, in unisex restroom.

Basic - Equipment and utensils not properly air-dried - wet nesting, pans on shelf in ware washing area.

Basic - Floor area(s) covered with standing water, in ware washing area.

Basic - Ice scoop stored on top of dirty ice machine between uses.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, in walk in cooler.

Basic - Single-service articles not stored inverted or protected from contamination, aluminum pans in dry storage area.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up.

Basic - Wall soiled with accumulated black debris in dishwashing area, over 3 compartment sink, in kosher area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, broccoli.

Basic - Build-up of mold-like substance on nonfood-contact surface. Blower in milk cooler.

Basic - Employee personal items stored in or above a food preparation area. Purse. Moved.

Basic - In-use ice scoop stored on soiled surface between uses. On ice machine.

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. No reading on test strips.

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Meat Sauce.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple ages on food.

Basic - Fan cover in walk-in cooler rusted and pitted. Professionally re-surface or replace.

Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Paper towels at 3 comp sink.

Intermediate - Handwash sink not accessible for employee use due to being blocked by food racks. **Corrected On-Site**

Basic - Build-up of mold-like substance on nonfood-contact surface. PLASTIC CURTAINS ON MILK COOLER. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. SHEET PANS.

Basic - Soiled reach-in cooler gaskets. KOSHER ROOM.

High Priority - Nonfood-grade containers used for food storage - direct contact with food.

High Priority - Vacuum breaker missing at hose bibb. 3 COMP SINK NEAR ICE MACHINE.

Intermediate - Accumulation of food debris/grease on food-contact surface. ENCRUSTED ON SHEET PANS.

Intermediate - Encrusted material on can opener blade. KOSHER ROOM.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. KOSHER ROOM. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. PREPARED MEALS WHER CHICKEN AND RICE WEWE COOKED 9/18/14.

Basic - Build-up of mold-like substance on nonfood-contact surface. PLASTIC CURTAINS MILK COOLER.

Basic - Ripped/worn tin foil used as food-contact shelf cover. IN KOSHER ROOM.

High Priority - Vacuum breaker missing at hose bibb. HOSE ATTACHED TO 3 COMP SINK.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. KOSHER HOTDOGS.

Intermediate - Handwash sink not accessible for employee use at all times. BLOCKED BY SPEED RACKS EAST WALL.

Intermediate - Torn packages/bags of food exposing the contents to contamination. RICE AND SUGAR.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. FOOD IN KOSHER KITCHEN.

High Priority - Vacuum breaker missing at hose bibb.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. PROPER COOLING PROCEDURES.

Intermediate - Ice chute soiled/build up of mold-like substance/slime.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. 8" DEEP IN A PLASTIC CONTAINER.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. PASTA, TURKET.

High Priority - Dented cans present. See stop sale. 4 cans of mandarin oranges

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Throughout

Basic - Ice scoop stored on top of dirty ice machine between uses.

Basic - Equipment in poor repair, reach in cooler leaking water .

Intermediate - No cleaning agent provided in wash compartment of sink.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit. 84 F

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.

Intermediate - Encrusted material on grinder.

Basic - Soil residue build-up on nonfood-contact surface. Metal inserts

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Oven

Basic - Case of single-service articles stored on floor in dry storage area. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb. In kitchen next to food Warner''s.

Basic - Open dumpster lid. **Corrected On-Site**

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Wall soiled with accumulated black debris in dishwashing area.

Basic - Wall soiled with accumulated grease. In walk in cooler #2

Basic - Walk-in cooler/walk-in freezer floor soiled.

Basic - Employee personal items stored in or above a food preparation area. Employee drinking water **Corrected On-Site**

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Sanitizer

Critical - Working containers of food removed from original container not identified by common name. flour, sugar,bread crumbs found in kitchen

Critical - Observed employee eating in a food preparation or other restricted area. food preparation area

Critical - Observed encrusted material on can opener.

Observed kitchen floor area(s) covered with standing water.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken in reach in cooler

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 44 degrees F in reach in cooler Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BBQ sauces 82 degrees F

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. BBQ sauces in walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. biscuits in walk in freezer

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop

Observed nonfood-grade containers used for food storage. shopping bags in reach in freezer

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. need to setup sanitizer water

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Abrasives and detergents not thoroughly rinsed from cooking equipment.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed encrusted material on can opener.

Critical - Observed encrusted, soiled material on griner.

Observed residue build-up on nonfood-contact surface. can opener holster

Equipment and utensils not properly air-dried. metals and plastic buspans

Critical - Observed spray hose at dish sink lower than flood rim of sink.

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - No handwashing sign provided at a handsink used by food employees.

Observed dumpster in disrepair

Observed open dumpster lid. Corrected On Site.

Critical - Observed live flies in kitchen.

Lights missing the proper shield, sleeve coatings or covers.

Observed personal care item stored with food. employee meals in reach in cooler

Wet mop not hung to dry.

Critical - Observed unused opening in panel box unprotected. For reporting purposes only.

Observed ripped/worn tin foil used as shelf cover. Corrected On Site.

Observed floor area(s) covered with standing water. kitchen

Critical - Observed food being cooled by nonapproved method 33 gallon gravy cooling in walkin no chill sticks. Suggest chill sticks or bags of ice/ smaller portions Corrected On Site.

Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.ground beef kosher kitchen

Critical - Observed employee eating in a food preparation or other restricted area. kitchen at prep areaCorrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Kosher kitchen Corrected On Site.

Critical - Observed unlabeled spray bottle several throughout kitchen also labeled incorrectly

Observed build-up of food debris, dust or dirt on nonfood-contact surface. conveyor belt packing room

Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of food storage containers

Observed build-up of food debris, dust or dirt on nonfood-contact surface. cambro carts

Critical - Handwashing cleanser lacking at handwashing lavatory.dishmachine roomCorrected On Site.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, not all in same direction.

Lights missing the proper shield, sleeve coatings or covers, kitchen.

Critical - No handwashing sign provided at a handsink used by food employees, kosher kitchen.

Critical - Observed food stored on floor, freezer.

Critical - Observed potentially hazardous food thawed at room temperature, beef kosher kitchen.