VALE FOOD COMPANY GAINESVILLE

High Priority - Dented/rusted cans present. See stop sale. Observed : a dented can of peeled tomatoes.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : in the Alto-Shaam, 2 flavors of cooked chicken, 122° and 117°. These were pulled and the reheating process started. ALSO, on the front line, chicken at the left end was 124°. Warning

High Priority - Toxic substance/chemical improperly stored. Observed : winded and Sprayway window cleaner stored on the to go counter with the single serve to go items. The sprays were moved to cleaning. Corrected On-Site Repeat Violation Admin Complaint

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. A redundant vacuum breaker is located on the chemical side of the splitter.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed : a ceiling tile missing near the hot water heater. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed : vacuum packed salmon on the front line, thawed and still in original package.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : a cell phone on the front line cutting board. Cell phone was pocketed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : scoops on the front line in a mini hot well, 97°.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: in the front line hot well: potatoes 126°, chicken 127°, bison 114°, the thermostats were then turned up for the respective hot wells, to reach 165° and then hot hold at 135° or above. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed a food pan in the front line hand wash sink. This was removed. Corrected On-Site Repeat Violation

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. Observed lack of proof of any training. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a purse and jacket stored over food for service, on the dry good shelves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: raw beef on the kitchen prep counter, 53°. This was placed back in the walk-in cooler. ALSO, fish on the poke station, 45°. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: on the front line speed rack: rice 82°. ALSO, chicken 99°. The chicken was moved to a heating device. Corrective Action Taken Warning

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed: ROP fish thawed on the front line, still in a vacuumed package.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener blade with dried food debris. ALSO, the shout cutting board is stained.

Intermediate - Handwash sink used for purposes other than handwashing. Observed: a food pan in the front line hand wash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of drying devices at the front line hand wash sink. ALSO, lack of drying devices at the kitchen hand wash sink.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Shelves in walk-in cooler soiled with mold-like substance. Warning

High Priority - Toxic substance/chemical improperly stored. Observed: super glue at the end of the kitchen prep table. The glue was moved below. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener blade has dried food debris. The blade was cleaned. Corrected On-Site

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. Paper towels were added. Corrected On-Site

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. Observed: lack of any training for employees over 60 days. Repeat Violation Admin Complaint

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed: vacuum packed salmon not removed from packaging prior to thawing. Commercial label indicates to remove from packaging when removing from a frozen environment.

Intermediate - - From initial inspection : 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. Observed: lack of any proof of training. Warning - From follow-up inspection 2023-07-24: Not done yet Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: front line: cut leafy greens 48, corn 65, cheese mix 65F. Cold items iced top and open. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: pasta 117, sweet potatoes 122, mushrooms 127, cheese sauce 117. Warning

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the water and ice dispensers on the front line are soiled. Observed: the can opener has dried food debris on the blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at the front line.

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. Observed: lack of any proof of training. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed: forms are not filled out.

Basic - Current Hotel and Restaurant license not displayed. Observed: the current license is not displayed.

Basic - No Heimlich maneuver/choking sign posted. Observed: lack of a visible poster.

Basic - Working containers of food removed from original container not identified by common name. Observed: bulk dry goods by the hot water heater are not labeled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed commercial can opener blade soiled with food debris in back kitchen prep area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ob no paper towels at hand wash sink located next to window at front food counter.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of tomatoes and other pasta and vegetable dishes not date marked in Walk-in Cooler. Employee advised that those items had been prepared a few days earlier.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance in the catch containers below the self serve juice nozzels. Observed gaskets soiled in Reach in Cooler and Reach in Freezer Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in Reach in Cooler in back prep area.

Basic - Stored food not covered. Observed two trays of noodles not covered in Walk-in Cooler

Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen multiple.working containers of food removed from original container with no identification of food product stored in container in the dry storage rack and in the Walk-in Cooler.

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw tuna and spicy tuna served in poke bowls but not identified on menu and no consumer advisory on menu. Repeat Violation Warning - From follow-up inspection 2022-01-20: Observed raw tuna and spicy tuna served in poke bowls but not identified on menu and no consumer advisory on menu. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee hired more than 60 days with no proof of food handler training. Repeat Violation Warning - From follow-up inspection 2022-01-20: Observed one employee hired more than 60 days with no proof of food handler training Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several containers in Walk-in Cooler with no date mark containing pico de gallo, and other sauces. Warning - From follow-up inspection 2022-01-20: Observed several containers in Walk-in Cooler with no date mark containing pico de gallo, and other sauces. Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee coffee mug and tools stored above prep table with can opener. Warning - From follow-up inspection 2022-01-20: Observed employee coffee mug and tools stored above prep table with can opener. Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed multiple containers on clean ware rack with old labels. Repeat Violation Warning - From follow-up inspection 2022-01-20: Observed multiple containers on clean ware rack with old labels. Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following food items and temperatures at the front counter server line: Braised beef (80 - Hot Holding); Pulled Chicken (82 - Hot Holding); Meat Balls (86 - Hot Holding) All items had been restocked at the front counter server line within the past hour from the food warmer cabinet. All food items in the food warmer cabinet were above 135 degrees Fahrenheit . Warning

High Priority - Toxic substance/chemical improperly stored. Observed glass cleaner spray bottle hanging on clean ware rack with clean containers stored on rack. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen with dirty knife in sink. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw tuna and spicy tuna served in poke bowls but not identified on menu and no consumer advisory on menu. Repeat Violation Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee hired more than 60 days with no proof of food handler training. Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several containers in Walk-in Cooler with no date mark containing pico de gallo, and other sauces. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee coffee mug and tools stored above prep table with can opener. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils used to serve and restock food stored in standing water at 76 degrees Fahrenheit . Warning

Basic - Old labels stuck to food containers after cleaning. Observed multiple containers on clean ware rack with old labels. Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed multiple bins of chicken and Turkey roast thawing at room temperature with no running water over them. Person In Charge advised that all items had been out for a couple of hours. Temperature of chicken 56 degrees Fahrenheit Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade with dried food debris. ALSO, the flip top reach-in cooler on the front line, the lid inner liner has come loose, dark foreign substance is visible.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw tuna is offered in the poke bowls, no raw designation. Warning

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. Observed lack of proof of food safety training. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Observed sanitizer bottle lacking a label. A label was added. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed fry pans on the cook line, the Teflon type coating is peeling on the inside edges.

Basic - Food-contact surface not cleaned and sanitized due to coating peeling on the inside of cooking equipment. Observed empty pans on the front line with the inside coating peeling loose.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed around the strawberry flax dispenser an accumulation of dried food spills.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers on the clean dish rack.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed avocados on the front line in the cold hold, stickers still attached.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cough in hands, sweep floor with broom then put on gloves without washing hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed half a dozen eggs stored in Walk-in Cooler over raw cookies and cheese

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items hot holding on the front server line with the following temperatures. Turkey Meat balls 105 degrees Fahrenheit, Buffalo Chicken 119 degrees Fahrenheit , Rice 132 degrees Fahrenheit, MEat in Sauce 130 degrees Fahrenheit All items had been on the front line for about one hour. Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Observed gallon of bleach stored on food rack in kitchen next to food containers and above brown sugar.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed female employee wash hands in prep sink on front line. Discussed issue with Person In Charge .

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw tuna and spicy tuna served in poke bowls but not identified on menu and no consumer advisory on menu. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no employees having food handler training certificate. This was citied in a previous inspection with a callback date of March 20, 2022 for compliance.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items in Walk-in Cooler that had been prepared with no date label. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in bee pollen container in front server area used to dispense food product.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking in food prep area in a cup with no lid or straw.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board of flip-top make table cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed multiple containers in kitchen on rack with no labels identifying the food product.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2021 Admin Complaint - From follow-up inspection 2021-08-13: No change Admin Complaint - From follow-up inspection 2021-08-18: No change Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked cauliflower (120°F - Hot Holding); cooked mushrooms (98°F - Hot Holding); cooked beef (129°F - Hot Holding); cooked green peppers and onion (128°F - Hot Holding) Items in hot well on cook line. Per employee all items were restocked during/after lunch. Employee turned heat up on unit to reheat. Corrective Action Taken - From follow-up inspection 2021-08-13: Cauliflower 98°-110° Broccoli 125°. Mushrooms 110°. 130° Items out for approximately2 hours per manager. Manager covered item Admin Complaint - From follow-up inspection 2021-08-18: Cooked cauliflower 105°. Cooked broccoli 98°. Cooked peppers and onions 101°. Cooked mushrooms 100°. Items placed on unit less than one hour ago. Admin Complaint

Intermediate - - From initial inspection : 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. No current certificates on site. - From follow-up inspection 2021-08-13: No change Time Extended - From follow-up inspection 2021-08-18: No change, unable to find certificates Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup of mold like substance on reach in cooler on cook line Buildup of mold like substance on gasket of walk in cooler door. Repeat Violation - From follow-up inspection 2021-08-13: Some debris remains. Time Extended - From follow-up inspection 2021-08-18: Some debris remains. Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2021 Admin Complaint - From follow-up inspection 2021-08-13: No change Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked cauliflower (120°F - Hot Holding); cooked mushrooms (98°F - Hot Holding); cooked beef (129°F - Hot Holding); cooked green peppers and onion (128°F - Hot Holding) Items in hot well on cook line. Per employee all items were restocked during/after lunch. Employee turned heat up on unit to reheat. Corrective Action Taken - From follow-up inspection 2021-08-13: Cauliflower 98°-110° Broccoli 125°. Mushrooms 110°. 130° Items out for approximately2 hours per manager. Manager covered item Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Buildup of food debris on can opener blade. - From follow-up inspection 2021-08-13: Debris remain. Time Extended

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certificate on site. Spoke with manager via phone, certificate is off site and manager is unable to obtain. - From follow-up inspection 2021-08-13: No change. Time Extended

Intermediate - - From initial inspection : 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. No current certificates on site. - From follow-up inspection 2021-08-13: No change Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup of mold like substance on reach in cooler on cook line Buildup of mold like substance on gasket of walk in cooler door. Repeat Violation - From follow-up inspection 2021-08-13: Some debris remains. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2021 Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked cauliflower (120°F - Hot Holding); cooked mushrooms (98°F - Hot Holding); cooked beef (129°F - Hot Holding); cooked green peppers and onion (128°F - Hot Holding) Items in hot well on cook line. Per employee all items were restocked during/after lunch. Employee turned heat up on unit to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Buildup of food debris on can opener blade.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certificate on site. Spoke with manager via phone, certificate is off site and manager is unable to obtain.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand washing sink at end of cook line.

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. No current certificates on site.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and air pods on top of food prep counter in smoothie station. Item moved during inspection. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup of mold like substance on reach in cooler on cook line Buildup of mold like substance on gasket of walk in cooler door. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Canned drink inside reach in cooler on back cook line.