GATORS DOCKSIDE

High Priority - Butter bottle fell on floor. Employee picked up bottle with gloves, then proceeded to touch ready to eat food. Educated employee.

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. Mashed potatoes and mac and cheese prepared yesterday not date marked. Server date marked. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Scoop in mac and cheese. Manager discarded. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Hood filters have grease build up

Basic - Hole in or other damage to wall. Wall behind server cooler, frp coming apart from wall.

Basic - Stored food not covered. Coleslaw in walk in not covered. Manager covered product. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Manager double bucketed solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Seasoning on back shelf not labeled. Manager labeled. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 can tomato sauce 6 lbs. 1 can pasta sauce 6lbs

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 in server cooler not date marked. Server labeled milk Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in mandarin oranges in server cooler. Manager removed cup. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Next to door walk in cooler Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear Camaros on shelf wet nesting Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. On prep table outside walk in cooler. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Cooler on cook line that holds steam well. Manager wiped out cooler. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three flies found in the drain

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 in front line. cooler manager date marked Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blue cutting boards on the cook line, slicers, can opener blade

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cookline Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets stored with clean equipment. Manager removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cambro buns

Basic - Food not stored at least 6 inches off of the floor. Food in walk in cooler. Manager put on shelf Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line microwave Repeat Violation

Basic - Light not functioning above the hood. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Ripped/worn tin foil used as shelf cover. Shelves on the cook line

Basic - Single-service articles improperly stored. Lids stored on the floor. Manager moved to shelf. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Prep area

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili dated 6/30, today is 7/9. manager discarded Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has old food debris stuck to slicer, Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in bottle at server station, and bottle with pine soul in back with other cleaning chemicals Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Drain cover(s) missing. Small drain cover missing in prep area Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Equipment in poor repair. Roll top cooler on cook line in poor repair. Refrigerator cooler drawers on cookline are not working. No food is being stored there. Plastic bin containers cracked on corners.

Basic - Floor not cleaned when the least amount of food is exposed. Floor in walk in cooler has food on floor under shelves Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor in back prep area has heavy build up of grease.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Large amount of ice build up in walk in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Light not functioning. 2 lights under hoods in kitchen burned out

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have heavy build up of grease.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in prep area with food debris

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ; ribs (49F - Cold Holding); slice tomatoes (49F - Cold Holding); cut romaine (49F - Cold Holding); assorted slice cheeses (49F - Cold Holding); gator chili (48F - Cold Holding); crab Rangoon (49F - Cold Holding); gator chili (47F - Cold Holding) Flat grill cooler ; pico (43F - Cold Holding); assorted sliced cheeses (49F - Cold Holding); sliced tomatoes (49F - Cold Holding); cooked peppers (46F - Cold Holding); sliced turkey (46F - Cold Holding); raw ground beef (50F - Cold Holding); raw fish (50F - Cold Holding); raw chicken (50F - Cold Holding); raw shrimp (49F - Cold Holding); raw scallops (49F - Cold Holding); tuna (49F - Cold Holding) Expo cooler ; ranch 43F to 48F coleslaw 40F to 49F diced eggs 49f ( - Cold Holding) manager states set station up 12 recommend to rapid chill. Ice bath not effective item just sitting on the ice. Warning - From follow-up inspection 2024-05-17: Expo ice bath ranch 37F, coleslaw 40F Flat grill cooler pico 43F raw fish 40F shredded cheese 43F Grill cooler ribs 45F salad mix 46F 45F and sliced cheese 45F manager states set unit up at 11:30 recommend to rapid chill items. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Read 80F - From follow-up inspection 2024-05-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Slicer heavily soiled with old food debris. Manager states used 2 days ago. - From follow-up inspection 2024-05-17: Slicer in office not in use. Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing. Prep area - From follow-up inspection 2024-05-17: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked ribs (54F - Cold Holding); sausage (46F - Cold Holding) manager moved to walk in cooler to rapid chill Corrective Action Taken

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

Basic - Ripped/worn tin foil used as shelf cover. On cookline

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in back area have dust build up

Basic - Equipment in poor repair. Gasket on reach in cooler with chicken is torn and no longer sticking to door. Drawer on bottom right side on cook line is broken, unable to pull out. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Pipe under dump sink in bar area is leaking. Manager state's maintenance went to get a part. Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave left over food - From follow-up inspection 2023-04-10: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2023-04-10: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Drawers under cookline grill Gasket on reach freezer Repeat Violation - From follow-up inspection 2023-04-10: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F - Cold Holding); raw hamburger (46F - Cold Holding); sautéed onions (47F - Cold Holding) Operator stated they had the drawers open making orders, suggested rapid chill on items. Retemped items: Raw chicken 38f cold holding Sautéed onions 36f cold holding Raw hamburger 37f cold holding Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand sink near dish machine Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled blue liquid in spray bottle Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. Torn gasket on reach in cooler with raw products

Basic - In-use tongs stored on equipment door handle between uses. Oven handle Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink end of cookline Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler on front line black like substance on gaskets and where gaskets meet Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. On cookline and on front line Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Spray hose at dish sink lower than flood rim of mop sink. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions 45°f suggested rapid chill. Onions were in drawers under flat top, cook said he put them in the unit at 2 hours ago and have been working out of the drawer a lot, recommended rapid chill. Retemped at 36°f Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink

Basic - Accumulation of debris inside warewashing machine. Limescale build up inside of dishmachine Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop baking powder, sugar, and pico Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled through kitchen

Basic - Drain cover(s) missing. At mop sink

Basic - Equipment and utensils not properly air-dried - wet nesting. In dish pit area Corrective Action Taken

Basic - Equipment in poor repair. Torn gasket on tall reach in on cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline and walk in coolers soiled

Basic - Old labels stuck to food containers after cleaning. Old labels on clean dishes in dish pit area Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. On cookline tin foil soiled with debris and torn

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 corrected to 50ppm. Line clogged Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook Corrected On-Site Repeat Violation

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

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site