Harrys Of Gainesville Degrades its Sanitary Rating

Basic - Accumulation of debris inside warewashing machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans stacked wet on storage shelf)

Basic - Equipment in poor repair. (Lid for cold table in the prep area damaged)

Basic - Floor area(s) covered with standing water. (On the floor in the dish area) **Repeat Violation**

Basic - Old food stuck to clean dishware/utensils. (Old food on pans stacked on the storage shelf next to the ice machine - the manager had the dishwasher rewashed the dirty pans) **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair. (Torn gasket on cook line unit)

Basic - Working containers of food removed from original container not identified by common name. (Container of flour missing label - the manager labeled the flour container) **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit. (Raw chicken stored behind raw fish in drawer unit - the manager placed the raw chicken in front of the raw fish) **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Items in hand wash sink in the dish area - manager removed the items and discussed violation with the dishwasher) **Corrected On-Site** **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. (Bleach spray bottle and sanitizer spray bottle missing labels - the manager labeled the spray bottles) **Corrected On-Site**

Basic - - From inspection on 2016-02-24: Basic - Floor area(s) covered with standing water. In dish area. **Warning** - From follow-up inspection on 2016-02-25: Standing water on the floor in the dish area. **Time Extended**

High Priority - - From inspection on 2016-02-24: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On red hose side of splitter. **Warning** - From follow-up inspection on 2016-02-25: Missing on red nose side of the splitter. **Time Extended**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table. Discarded. **Corrected On-Site** **Warning**

Basic - Floor area(s) covered with standing water. In dish area. **Warning**

Basic - In-use tongs stored on equipment door handle between uses. On oven. Removed. **Corrected On-Site** **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish had been turned off at faucet. Moved to walk-in cooler. **Corrected On-Site** **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At least 3 on line and expo. **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked onion at 5:29 119°F - Cooling 106° at 6:20 Switched into multiple pans. Moved to freezer. **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 53°. Cut tomato 53°, 55°. Feta 54°. In left expo table. Feta 43°, 46°. Cut leafy greens 50°, 53°. In right expo table. Removed items underneath. Iced items up top. **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 112°, 117°, 118°. Began reheat. Made 165° or above. Steam well closest to office side. **Corrected On-Site** **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On red hose side of splitter. **Warning**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. On underside at wait station. **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. On dish side pans. Removed. **Corrected On-Site** **Warning**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Right expo cooler pooling in bottom and food is 44° or above. **Warning**

Basic - Accumulation of debris inside warewashing machine.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Build-up of soil/debris on the floor under shelving. (Floor under shelving for soda boxes next to ice machine soiled)

Basic - Duct tape used to repair nonfood-contact surface. (Duct tape used on cold table lid on cook line)

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (Drink stored on prep table next to food being prepared. Drink sitting on flour bin - manager discarded) **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans on storage shelf stacked wet)

Basic - Faucet/handle missing at plumbing fixture. (Hot water handle missing on hand wash sink at the end of the cook line - part has been ordered) **Corrective Action Taken**

Basic - Interior of microwave soiled with encrusted food debris. (Interior upper panel soiled - manager had employee clean each microwave) **Corrected On-Site**

Basic - Old food stuck to clean dishware/utensils. (Old food on metal pans stored as clean on storage shelf - manager sorted through pans and had dishwasher clean all soiled pans from the storage shelf) **Corrected On-Site** **Repeat Violation**

Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. (Dicer stored as clean on shelf in prep,area soiled with old food - manager had dishwasher clean) **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable. Cook line cutting boards **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee drinks; one inside food storage cooler on the cook line and on the rear prep table by the mixer. Both drinks were discarded by the manager.

Basic - Old food stuck to clean dishware/utensils. Prep Pans

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**

Basic - Wiping cloth sanitizing solution stored on the floor. Lid placed under the bucket of sanitizer. **Corrected On-Site**

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. 0 ppm Service Tech on site: corrected on site 100 ppm **Corrected On-Site**

High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Right side of the splitter needs a back-flow prevention device on it.

High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Gumbo: reheat started at 8:00 am, taken off of the stove at 10:00 and placed in hot holding unit. Temperature taken at 11:00am was 121°. ( All other temperatures in the hot holding unit were 198°, 173°)

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Degreaser stored hooked on shelving with clean dishes.

Intermediate - Cutting board(s) stained/soiled. Cook line cutting boards have black-like substance in the grooved areas.

Intermediate - Spray bottle containing toxic substance not labeled. Dish Wash Area: Glass Cleaner, Degreaser and sanitizer

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**

Basic - Ice buildup in walk-in freezer. (Ice on walk-in freezer floor)

Basic - Light shield damaged/in disrepair. (Shield cracked on cook line and in storage area just outside walk-in beer cooler)

Basic - Spray bottle containing a food product not labeled. (Spray bottle on cook line containing vegetable oil not labeled) **Corrected On-Site**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. (Shelves in walk-in cooler) **Repeat Violation**

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

Intermediate - Handwash sink used for purposes other than handwashing. (Scrub pads stored in hand wash sink in dish area) **Corrected On-Site** **Repeat Violation**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Reach-in cooler fan cover soiled - unit at end of cook line) **Repeat Violation**

Basic - Cutting board has cut marks and is no longer cleanable. (On cook line cold table unit)

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) **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans stacked wet)

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. (Fan cover in both walk-in coolers)

Basic - Floor tiles cracked, broken or in disrepair.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. (Walk-in cooler shelves with rust)

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Cold table: oysters 46°f, raw shrimp 46°f, raw chicken 48°f, mahi 48°f. RIC: raw chicken 45°f, raw fish 47°f. Manager had items iced during inspection. At end of inspection: oysters 37°f, raw shrimp 39°f, raw chicken 40°f, mahi 41°f) **Repeat Violation**

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 - Handwash sink used for purposes other than handwashing. (Drink ice in hand wash sink. Pitcher filled at hand wash sink - manager coached staff to only use hand wash sinks to wash hands)

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Reach-in cooler fan cover soiled - unit on end of cook line)

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In rice. Removed. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 47°, 45°. Shrimp 44°. Fish 49°. In fry reach in. Items iced and moved to walk-in cooler. Feta 53°. Blue cheese 48°. In salad table. Air flow problem. Adjusted items. Iced down.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 130°. Jambalaya 120°. Reheated to 165° **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Seared tuna over dressing. Moved tuna. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. On underside.

Intermediate - Accumulation of encrusted food debris on/around mixer head. On underside.

High Priority - Raw animal food stored over ready-to-eat food. Raw crab over grit cakes. Rearranged reach-in cooler. **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray bottle by silver. Moved. **Corrected On-Site**

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

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

Intermediate - Accumulation of encrusted food debris on/around mixer head. By walk-in freezer.

Intermediate - Soda gun soiled. Both at bar. Removed nozzles washed. **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured. Small tank next to soda boxes. **Corrected On-Site**

Basic - Reach-in freezer gasket torn/in disrepair. Next to salad station. **Repeat Violation**

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. Bar dish machine 0 parts per million.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dairy at bar 46°.

High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken over crab. In reach in cooler. Chicken in upper compartament. **Corrected On-Site**

Intermediate - Soda gun soiled. At bar. **Corrected On-Site**

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Kept on ice by soda fountain machine, temped at 67F. Discussed time as a public health control. Must be discarded by 3pm

High Priority - Raw animal food stored over ready-to-eat food. Containers of raw fish stored over fries in reachin cooler

High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Raw shrimp stored behind cooked sausage in cookline drawers. Re-arranged

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in seasoning container. Cup removed

Basic - Reach-in cooler gasket torn/in disrepair. Upright reachin on cookline

Basic - Wiping cloth sanitizing solution stored on the floor. Throughout. Trays placed underneath.

Basic - Soda gun holster with accumulated slime/debris. Behind bar

High Priority - Vacuum breaker missing at hose bibb. By dishmachine, with hose attched. Backflow added **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink. Behind bar. Strainer mat sitting in bottom of handsink. Removed

Intermediate - No paper towels or mechanical hand drying device provided at handwash Sink on end of cookline. Towel added.

Basic - No handwashing sign provided at a hand sink used by food employees.at end of cookline. Sign added

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit hamburger 47,polish sausage 45 in drawers under grill.Manager discarded Corrected On Site.

Critical - No conspicuously located thermometer in holding unit server cooler. Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine.Corrected On Site.Repeat Violation.

Critical - Observed encrusted material on can opener.Corrected On Site.Repeat Violation.

Critical - Observed live flies in kitchen.

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

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours sauce made 2/12 at 47 after 12 + hours. Corrected On Site.

Critical - Observed employee improperly washing hands didh't turn water off with paper towel.Corrected On Site.

Observed employee with no hair restraint. Corrected On Site.

Observed equipment in poor repair ice bucket. Corrected On Site.

Critical - Observed interior of microwave soiled. Corrected On Site.

Critical - Observed encrusted material on can opener.Corrected On Site.

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

Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation almond butter dated 8/5/11,fondue dated 8/16/11. Corrected On Site.

Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds.Cheese sauce parts 154 -174 reheated. Corrected On Site.

Observed nonfood-contact equipment in poor repair door to reachin.

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

Observed gaskets with slimy/mold-like build-up reachin doors. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.

Critical - Observed roach activity as evidenced by one live roach found. Corrected On Site.

Observed dusty ceiling tiles and/or air conditioning vent covers. Corrected On Site.

Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers cracked in walkin.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit butter 60 serverline,46 butter serverline,Pasta 55 reachin by steamer.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures walkin holding products at 44-48,reachin holding products at 46-55.

Observed employee with no hair restraint.

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

Critical - Observed encrusted material on can opener. Corrected On Site.

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

Critical - Vacuum breaker mising at hose bibb at y at mopsink.

Lights missing the proper shield, sleeve coatings or covers cracked in walkin.

Critical - Observed uncovered fruits in bar area.

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

Observed employee with no beard guard/restraint.

Critical - Observed soil back wall of ice bin.

Critical - Observed sanitize solution stored in food preparation area. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. CLEAN KNIVES STORED ON CLOTH NAPKIN Corrected On Site.

Equipment and utensils not properly air-dried. DISHES WETNESTING

Critical - Expired 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.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. SHRIMP FRYCorrected On Site.

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

Critical - Observed encrusted material on can opener. Repeat Violation. Corrected On Site.

Critical - Observed food stored on floor. BOX OF PIES IN WIF. Repeat Violation. Corrected On Site.

Critical - Observed moldy buildup in the interior of ice machine. Repeat Violation.

Observed residue build-up on nonfood-contact surface. ON EXTERIOR OF DOOR OF RIC

Observed single-service items stored on floor. BOX OF CUPS Corrected On Site.

Critical - Observed unlabeled spray bottle. GLASS CLEANER Corrected On Site.

Observed utensils stored in crevices between equipment. SPATULA Corrected On Site.

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

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. TONGS HANGING ON OVEN HANDLERepeat Violation. Corrected On Site.

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

Critical - No handwashing sign provided at a handsink used by food employees. HANDSINK IN MIDDLE OF COOK/PREP LINE

Critical - Observed buildup of mold-like substance in the interior of ice machine.

Observed cutting board grooved/pitted and no longer cleanable. ON PREP COOLERS AT COOKLINE

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE PICKED TONGS OFF FLOOR THEN TOUCHED CLEAN EQUIPMENT. EMPLOYEE TOUCHED SOILED RAG HANGING FROM PANTS THEN TOUCHED CLEAN EQUIPMENT. EMPLOYEE TOUCHED CLOTHING THEN TOUCHED CLEAN FOOD PAN. Repeat Violation.

Critical - Observed encrusted material on can opener.

Critical - Observed food stored on floor. BOXES IN WALKIN FREEZER. Corrected On Site. Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. USED FOR CRUMBLED CHEESE IN SALAD COOLERCorrected On Site.

Observed no child labor law poster.

Critical - Observed uncovered food in holding unit/dry storage area. NUMEROUS IN WALKIN COOLER

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.