GATOR BTW

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to cook line reach-in freezer: chicken (45F - Cold Holding). Employee stated chicken placed in cooler 30 minutes prior to temperature being taken. Manager moved chicken to reach-in freezer to reduce temperature to 41F. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for undercooked tuna. Inspector provided operator with consumer advisory. Operator posted consumer advisory during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle underneath front counter.

Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf next to back door.

Basic - Equipment in poor repair. Microwave on kitchen shelf.

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf next to back door.

High Priority - Dented/rusted cans present. See stop sale. One can of sauerkraut dented along the top and bottom seam. Manager discarded. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in back room

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Umbrella stored on dry goods storage area. Manager removed umbrella Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard. Employee put on beard guard Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk-in-freezer on ceiling

Basic - Single-service articles not stored inverted or protected from contamination. Single service paper trays not inverted or protected on the cookline. Employee inserted Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves showing signs of rust in walk-in-cooler

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in mop sink. Mop placed to air dry Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank stored in dry goods storage area. Owner removed tank from building. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of blue liquid behind front counter. Employee placed label on bottle. Corrected On-Site

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee behind front counter chewing gum.

Basic - Ice bucket not inverted between uses. Ice bucket stored on top of ice machine. Manager turned bucket over. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill. Exterior of ice machine.

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf next to back door. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in kitchen in front of walk-in cooler.

Basic - Floor area(s) covered with standing water. Floor in dish area.

Basic - Food stored on floor. Containers of Baby Rays on floor at end of bar. Manager placed containers on shelf in kitchen. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill and fryers. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf across from walk-in cooler. 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. Dish machine, 0 ppm. Manager stated dishes would be sanitized in three compartment sink. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of grease lift next to container of chips underneath prep table on cook line. Manager moved grease lift to area where chemicals are stored. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler stained. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Dish area hand washing sink full of ice.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shoes stored next to soda boxes on shelf next to clean dish rack. Employee placed shoes in office. Corrected On-Site

Basic - Equipment in poor repair. Gasket of reach-in freezer across from fryer.

Basic - Food stored on floor. Pickles stored on floor in walk-in cooler. Employee placed pickles on shelf. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Manager had employee wash rinse and sanitize scoop and place in pan on top of ice machine. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of bun toaster greasy. Walk-in cooler gasket. Fan covers in walk-in cooler.

Basic - Old labels stuck to food containers after cleaning. Containers stored on clean dish rack.

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. Observed the dish wash machine at 0 ppm. A technician was called. The operator states they have enough dishes to make it until close. There is no 3 compartment sink. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2022.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer with dried food debris on the back side by the guard. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed the cable for the bulk co2 is not in place. The cable was added and locked. Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies in the kitchen, roll up door was open.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken on the cook line in a drawer, 45°F. This was iced down and an empty pan was added to keep cool air in. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach-in coolers on the cook line with an accumulation of food debris in the bottom. Observed the slicer with dried food debris on the blade and guard. ALSO, the ice machine shroud has foreign substance on the edge. ALSO, 2 soda diffusers have build up on them. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed the bulk CO2 is not secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse stored on a prep table by shelf stable food, on the cook line. The purse was moved. Corrected On-Site

Basic - Single-service articles improperly stored. Observed multiple areas where single serve is stored on the floor.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked bites over the fryer, 107-128°. These were placed in the hot hold cabinet, the 107° batch was at 119 in 13 minutes. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dried food debris on the ceiling of the microwave. ALSO, the shroud in the ice maker has foreign substance on the edge.

Basic - Wood food-contact surface not properly sealed. Observed plywood by the mop sink as shelving, not sealed.