625 E UNIVERSITY AVE, Gainesville, FL 326015449
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute and water spout soiled with slime substance on guest fridge.
Intermediate - Handwash sink not accessible for employee use at all times. Wooden board over Handwash sink in kitchen, inspector moved board to wash hands.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink used for purposes other than handwashing. Wooden board over Handwash sink, inspector moved board to wash hands. Repeat Violation
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Manager stated if a guest would like an under cooked egg they will serve it, advisory posted. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: from Sunday Brunch, hollandaise sauce, poached eggs and sliced ham, 44-46°.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: from Sunday Brunch, hollandaise sauce, poached eggs and sliced ham, 44-46°. Warning
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the flap/chute of the exterior(with overhead coverage) ice machine is soiled. A staff member was assigned to clean it. Corrective Action Taken
Intermediate - Handwash sink used for purposes other than handwashing. Observed: a cutting board with pastries stored over the kitchen hand wash sink. The board was removed. Corrected On-Site
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of a hitemp thermometer that would 'hold' the surface temperature during the sanitation cycle.
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed bagged trash outside of the kitchen door of Cushman. Staff was asked to put in dumpster, and they did. Corrected On-Site Admin Complaint
Basic - Outer openings not protected with self-closing doors. Observed: the side to to Cushman dining(that leads directly into the kitchen) is not self closing.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dishmachine in Cushman-Coleman kitchen at 148F Warning
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed in Cushman-Coleman Buffet, danish, breakfast breads and cake placed on the open counter with no sneeze guard or other protection.
Basic - Equipment in poor repair. Observed gasket torn on the reach in cooler located outside by the back stairs of the Cushman-Coleman house .
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cracked eggs in a pitcher over pastries in reach in cooler.
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and cream in reach in cooler. Repeat Violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. melon (64F - Cold Holding) employee stated item was out for 1.5 hours during breakfast. She placed item in cooler. Corrective Action Taken
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside reach in freezer in hallway. Ice chute of reach in cooler in hallway.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk and melon opened/cut previous days.
Basic - Equipment in poor repair. Reach in cooler gasket torn in kitchen. Cut marks on red cutting board.
Basic - Old food stuck to clean dishware/utensils. On red cutting board on top of dish machine.
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed carton of eggs stored above ready to eat pastry boxes in reach in cooler . Employee removed eggs from Reach in Cooler Corrected On-Site
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed "Four way splitter" connector on the exterior east side of the building by the air conditioning units missing the vacuum breaker.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler located in the kitchen: butter (49°F - Cold Holding); creamer (48°F - Cold Holding); beef (48°F - Cold Holding). Manager stated cooler was working properly earlier and the items were at 40°F. Manager moved items to reach-in freezer to reduce temperature to 41°F. Manager stated they would store items in another reach-in cooler. Corrective Action Taken Warning
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen reach-in cooler ambient temperature 53°F.