PDQ RESTAURANT, GAINESVILLE FL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : the milk Wash at the breader station was at 46°. Orders of chicken were just processed. Ice was added and dropped to 36° in 11 minutes. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : the baked/roasted chicken in the three drawer hot box was at 118-120°. The chicken was discarded by the manager. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink. The splitter was removed and the hose was reattached. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed : floor tiles broken at the breaker station and in the kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the presence fire extinguisher make r shroud with dark foreign substance on the leading edge. This was cleaned by staff. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed: the hand wash sink by the dish wash machine drains slow.

Basic - Stored food not covered. Observed: the top speed rack shelf in the walk-in cooler, with garlic bread on it was not covered.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed: expo plater leave the line and when coming back did not wash his hands at the front line hand wash sink, yet added gloves.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed: the digital display reads between 182 to 194, yet the heat sensitive strip would not change color. he was added to a ceramic plate and a change color. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: the time mark chart had a date of 10-2-2024, and only the starting time was marked. Today is 10-4-2024. Items came out at 10:45.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed: the area over the freestyle machines and pick up zone, has a blue tarp covering the ceiling. This area is under ceiling restoration after a condensation leak by the air diffuser. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top of the dish wash machine has an accumulation of food debris.

Basic - Worn, torn and/or soiled floors/carpeting. Observed: the entrance area to the front line, along the half wall has soil/grease buildup.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the expo line, the cold make table: Cut tomato 45, 47; cut leafy greens 48, slice cheese 50F. Items stocked around 10:45. Ice bags being added by staff. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-02-27: Cut tomato from the walk-in cooler 44, Cut leafy greens 45 Slice cheese 49 All items are now on time as a public health control Admin Complaint Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Poultry (45,48F - Cold Holding) in the reach in cooler where poultry is breaded. Manager advised that Chicken had been in the draw for 2 hours. Manager placed Chicken in walk-in-cooler. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient air thermometer in reach in cooler showing -4F but unit ambient temperature was 40F.

Intermediate - No soap provided at handwash sink. Observed soap dispenser not operating properly at hand wash sink by Chicken prep area. manager repaired soap dispenser. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink over ready to eat sauces in server area. Manager discarded drink. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket in reach in freezers soiled with mold like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks on two chest freezers in the back prep area.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed a scoop in water in the dipper well, dipper well was not on.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce on the front line, 50°. Ice was added and in 9 minutes was at 44°. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken on the front line at 120°. The chicken was discarded by choice by the manager. The chicken may be added to time as a public health control sheets already in the office.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the front line hand wash sink. Towels were added. Corrected On-Site