Galley (The) Improves its Sanitary Rating
12201 Hutchison Blvd
Panama City Beach, FL 32407
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Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Back cook line.
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
Basic - Ice scoop handle in contact with ice, front line ice bin. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses, on the front line.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing a watch. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook engaging in food prep not wearing a hair restraint.
Intermediate - Spray bottle containing toxic substance not labeled.
Basic - Food stored on floor. Observed a five gallon bucket of pickled setting on the walk in cooler floor.
Basic - No spacer between the hood system.
Basic - Working containers of food removed from original container not identified by common name. Sugar.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container on the cook line setting on the cutting board .
Basic - Employee with no hair restraint while engaging in food preparation.observed employee engaging in food prep not wearing a restraint
Basic - Food stored on floor. Observed a bag of sugar setting on the floor in the kitchen area.
Basic - No conspicuously located ambient air temperature thermometer in holding unit on the cook line
Basic - Working containers of food removed from original container not identified by common name.sugar
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue on the cook line
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.pulled pork inside the walk in cooler
Basic - Food stored on floor.large cans good
Basic - Ice scoop handle in contact with ice.
Intermediate - Spray bottle containing toxic substance not labeled on the cook line.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.in the back area by the season.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Ice scoop handle in contact with ice front line **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit on the cook line
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of onions
Basic - No handwashing sign provided at a hand sink used by food employees.
Intermediate - Spray bottle containing toxic substance not labeled.
Critical - Observed food stored on floor.Observed cooking oil setting on the kitchen floor.
Observed ice scoop with handle in contact with ice on the front line.
Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
Critical - Observed employee improperly washing hands.
Critical - Observed employee improperly washing hands. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils,on the back line.
Observed employee with no hair restraint.Observed employees engaging in foods preparation not wearing restraint.
Critical - Observed dry storage not at least six inches off the floor.
Critical - Observed uncovered chicken in walk in cooler.
Observed grease accumulated on kitchen floor.
Critical - Observed uncovered hotdogs in walkin cooler
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed interior of microwave soiled.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue and standing water
Critical - Observed toxic item stored by utensils.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed for wiping cloths. above 400
Critical - Observed interior of microwave soiled.
Critical - Observed food stored on floor.case of beans
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Critical - Observed interior of microwave soiled with dried foid debris.
Observed dusty air conditioning vent covers.
Critical - Observed encrusted material on can opener.
Critical - Vacuum breaker mising at hose bibb at the waterheater.
Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.
Observed floor area(s) covered wet floor s.
Critical - Observed unlabeled spray bottle.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Working containers of food removed from original container not identified by common name.