Gar Sing Degrades its Sanitary Rating

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed food stored on floor.

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

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.

Observed wall soiled with accumulated food debris.

Critical - Establishment operating without a current Hotel and Restaurant license.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

No Violations Were Observed

Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed food stored on floor.freezer

Critical - Observed food stored on floor.walkin

Critical - Observed uncovered food in holding unit/dry storage area.walkin

Observed utensils stored in crevices between equipment.

Critical - Handwash sink not accessible for employee use at all times.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed live flies in kitchen.fly trap

Carbon dioxide/helium tanks not adequately secured.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed dented/rusted cans.

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.

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

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

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Critical - Observed food stored on floor. Corrected On Site.

Critical - Observed cloth used as a food-contact surface.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.

Observed single-use containers (boxes and/or cans) reused for the storage of food.raw egg cartons

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

Wet wiping cloth not stored in sanitizing solution between uses.

Observed utensils stored in crevices between equipment.

Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.

Critical - Observed unlabeled spray bottle.

Wet mop not hung to dry.

Carbon dioxide/helium tanks not adequately secured.

No copy of latest inspection report.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

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

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Identity of food or food product misrepresented. Corrected On Site.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro