Garden Grill (The) Improves its Sanitary Rating

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

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 prep table voluntarily discarded **Corrective Action Taken**

Basic - Employee eating in a food preparation or other restricted area.soup voluntarily discarded **Corrective Action Taken**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.purse next to straws behind front counter

Basic - Food stored in holding unit not covered.fries freezer

Basic - Hood soiled with accumulated grease, dust or food debris. .

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.cloth as a shelf liner

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.several on prep surfaces

High Priority - Raw animal food stored over ready-to-eat food.beef/ cooked eggs. Beef moved **Corrected On-Site**

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.cut ham reach in

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter cups on counter 55°, placed in cooler, **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot hold Butter 115° on grill, turned grill up, **Corrective Action Taken**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, front counter. Cleaned, **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooling potatoes scallop 44°, uncovered, **Corrected On-Site**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4/16.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in wait station. Told dishwasher. Observed on callback 1/18/16 still wet nesting, new dishwasher, was told.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in wait station. Told dishwasher.

Basic - Food stored in dry storage area not covered. Coffee filters, placed in plastic bag, **Corrected On-Site**

Basic - Food stored in holding unit not covered. Milk in pitcher, uncovered, bug flew into, discarded, covered new pitcher, **Corrected On-Site**

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop on plastic tray, then on top of door to ice machine, at front counter, next to ice machine.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ground beef on tray in kitchen. Placed under running water, **Corrected On-Site**

Basic - Stored food not covered in reach-in cooler, pork roast, covered, **Corrected On-Site**

Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen, excessive heat.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket 200 ppm, 100 ppm, emptied water and add fresh water, **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor, placed bucket under, **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top 56° cheese, 48-64° corn beef hash, 48-43° link sausage, boiled eggs 51°, hamburgers 39°, 52° smoke sausage. Spoke to chef about Cheese and hash wrapped in heavy paper, and not overstacking. Placed foods in freezer to drop temperatures, **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Butter cups. Spoke to person in charge. Discarded. **Corrected On-Site**

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

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. Rodinaldo, kitchen help. marino, dishwasher, Jane- server, Margie-server only 3 days at this time, and anyone over 60 days of employment. 60 day callback.

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, next to spoons, forks in wait station. Removed drink, **Corrected On-Site**

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop handle on ice in wait station. Placed scoop correct in ice, **Corrected On-Site**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Explained to dishwasher about using sanitizer.

High Priority - Container of medicine improperly stored. Collegian pills on counter where food is dispensed, moved to proper location, **Corrected On-Site**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken baked today covered in walkin at 120°. Removed cover, **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. Ham and provalone cheese in walkin cooler sliced yesterday not date marked.

No Violations Were Observed

Basic - Bathroom door not self-closing. Handicapped.

Basic - Build-up of mold-like substance on nonfood-contact surface. Shelves in wait station, glass door cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots, pans in kitchen, inverted, **Corrected On-Site**

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

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Where microwave sit on, **Repeat Violation**

Basic - No Heimlich maneuver/choking sign posted. google online. **Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Glass door cooler in wait station.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls with holes not easily cleanable throughout kitchen, **Repeat Violation**

Basic - Wood food-contact surface not properly sealed. Storage wood shelves next to walkin cooler.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Glass cooler at wait station at 48-50° due to excessive opening for milk, OJ. Recommend icing or placing on time in leu of temperature. Moved to walkin cooler, corrective action taken. 43°.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top cooler at cookline taking on excessive heat from cookline at 46°, placed foods on ice to maintain 41° or under. Corrective action taken. 43°. **Repeat Violation**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken and raw beef on top of each other in 2 door True freezer. **Repeat Violation**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cream cheese in glass cooler at wait station, discarded, **Corrected On-Site**

Basic - Food stored in a prohibited area. Seasonings next to medicines, tape measure, pencils, personal coffee cups, paperwork in corner of kitchen next to water heater.

Basic - Food stored in undrained ice. Vegetables in flip top, cookline. Removed water and placed a bag of ice on top. **Corrected On-Site**

Basic - No Heimlich maneuver/choking sign posted. Google online to find.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Table that microwave sits on.

Basic - Wall in disrepair. Throughout kitchen, holes in walls and not easily cleanable.

High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Flip top, cookline at 45-55°, put ice bags on top, 42-43°, corrective action taken.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over open fries, pork sausage in True freezer.

Intermediate - Accumulation of black/green mold-like substance inside the ice bin, in kitchen, white tray inside bin. **Repeat Violation**

Intermediate - Hot water not provided/shut off at employee handwash sink. Ladies room 80°, needs to be 100°.

Metal seperator is needed between gas stove and fryer at cookline. For reporting purpose only.

Basic - Bathroom door not self-closing. Unisex bathroom

Basic - Clean knives/utensils stored in crevices between equipment. Knives between wall and electric line by server station

Basic - Employee with no hair restraint while engaging in food preparation.dishwasher

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In prep table

Basic - Interior of microwave soiled with encrusted food debris.

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter in 65°f in server station .butter marked with 4 hours time frame must be discarded in 12am,under not enough ice in an ice bath

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

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

Intermediate - No soap provided at handwash sink. In kitchen

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked sausage and cooked meatloaf

Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to exit door

Basic - Bathroom door not self-closing. In employee unisex bathroom

Basic - Clean knives/utensils stored in crevices between equipment. In wait station kneife

Basic - Employee with no hair restraint while engaging in food preparation.dishwasher

Basic - Equipment in poor repair. Flip top reach in cooler in cook line in 51°f . Do not use until maintaing 41°f or below

Basic - Food stored in holding unit not covered. In 2 doors reach in freezer in kitchen fries not covered

Basic - Ice scoop handle in contact with ice.

Basic - Interior of microwave soiled with encrusted food debris. In kitchen

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Found in less than 10 ppm

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chlorine found in less than 10 ppm in dish machine

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in kitchen : sausage 51°,cut lettuce,cut tomatoes,ham,tuna salad ,pancake butter all items in 51°f .items placed under ice bath

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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. In walk in cooler cooked chicken and cooked meatloaf

Basic - Bathroom door not self-closing. Unisex Restroom

Basic - Covered waste receptacle not provided in women's bathroom. Unisex Restroom

Basic - Employee with no hair restraint while engaging in food preparation. Chef

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef, Walk In Cooler.Ready to eat, potentially hazardous (time/temperature control for safety) food prepared on site and held more than 24 hours not properly date marked. Pork, Walk In Cooler

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Sanitizer

Basic - Food stored in holding unit not covered.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

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

Basic - Hole in wall.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

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

Observed employee with no hair restraint.

Wet wiping cloth not stored in sanitizing solution between uses.

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

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.

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

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

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Observed hole in wall.

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

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Wet wiping cloth not stored in sanitizing solution between uses.

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

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

Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.

Observed cutting board grooved/pitted and no longer cleanable.

Food-contact surface not smooth and easily cleanable. SHELVES IN THE WALKIN COOLER

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

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Critical - Observed interior of reach-in cooler soiled with accumulation of mold build up residue.

Observed build-up of mold-like substance on surface of nonfood-contact surface. AIR FLAPS ON THE WALKIN COOLER

Floors not maintained smooth and durable. FLOOR GRATE IS DAMAGED

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Potatoes, ham, cheese at walk in cooler

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.han 60 degrees, sausage 72 degrees, cheese 49 degrees at kitchen reach in cooler

Critical - Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food. Raw egg white over onions and pan cake

Violation: 10-05-1Observed in-use utensil stored in water at 131 degrees Fahrenheit.

Critical - Violation: 12B-03-1Observed employee drinking from an open beverage container in a food preparation or other restricted area. front counter

Violation: 13-03-1Observed employee with no hair restraint.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Potatoes, ham, cheese at walk in cooler

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.han 60 degrees, sausage 72 degrees, cheese 49 degrees at kitchen reach in cooler

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass cooler at coffee station

Critical - Observed raw animal food stored over ready-to-eat food. Raw egg white over onions and pan cake

Observed in-use utensil stored in water at 131 degrees Fahrenheit.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. front counter

Observed employee with no hair restraint.

Observed cutting board grooved/pitted and no longer cleanable. waitress station

Observed reach in cooler gasket soiled

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 PPMRepeat Violation.8/11/11.

Wet wiping cloth not stored in sanitizing solution between uses. preparation table at cookline Repeat Violation.

Critical - Observed encrusted material on can opener.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. to go container at coffee station Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. blocked by mop bucket and big container Corrected On Site.

Observed dumpster lid missing

Ceiling tile missing. ladies rest room

Observed dusty ceiling and air conditioning vent covers. walk in cooler

Observed personal care item stored with food. cellular phone and key on preparation table

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked onions, Corrected On Site. reheated

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. dishwashing area. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on. Corrected On Site. Repeat Violation.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

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

Critical - Hand wash sink lacking proper hand drying provisions. front counter. Corrected On Site.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

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

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. mashed potatos on top of the steamtable. Corrected On Site. reheated . Repeat Violation.

Critical - Observed food being cooled by nonapproved method. tightly closed containers.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site. Repeat Violation.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves, cookline, waitress. Corrected On Site.

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

Food-contact surface not smooth and easily cleanable. prep table (tiles). Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses. cookline.

Observed single-service articles stored without protection from contamination. aluminum containers not inverted. Repeat Violation.

Observed cardboard box used as garbage container. cookline.

Observed wall soiled with accumulated black debris in dishwashing area.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Ceiling tile missing.in kitchen

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

Observed dumpster lid missing

Observed open dumpster lid.

Observed personal care item stored with food. clothes in stockroom

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

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

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.

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

Observed cutting board grooved/pitted and no longer cleanable. in kitchen

Critical - Observed encrusted material on can opener.

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.

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.flour in kitchen

Observed personal care item stored with food. keys , purses

Observed unnecessary items on the premise. broken ric in stockroom

Observed utensils stored in crevices between equipment. knife in kitchen

Observed wall soiled with accumulated dust. in stockroom

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

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.

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