GARDEN GRILL AND STEAK

High Priority - Employee washed hands with no soap. Employee washed hands in mop sink without applying soap. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Plastic bag of raw chicken stored above plastic bag of raw beef in chest freezer next to stove in kitchen. Manager inverted during inspection Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table- Cooked Onions (115F - Hot Holding); Cooked Potatoes (122F - Hot Holding). Per Manager food items in unit less than 2 hours. Manager reheated. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in mop sink instead of employees handwashing sink. Employee washed hands correctly. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex bathroom

Basic - Cases of fries stored on floor in walk in freezer.

Basic - Covered waste receptacle not provided in women's bathroom. Unisex bathroom.

Basic - Cup with no handle used to dispense sugar. Removed during inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling bracelets. Removed during inspection. Corrected On-Site

Basic - Water leaking from pipe . Employees handwashing sink in kitchen.

Basic - Working containers of sugar removed from original container not identified by common name. Manager labeled during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon stored over shredded cheese and sour cream in the low boy reach in cooler on the cook line. The chef corrected. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In the reach in cooler #2, the thermometer reads 31F. The food temps at 41F. The ambient thermometer was removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Owner paid during the inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw shell eggs were stored over uncooked bacon. The items were switched. 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. The butter at the toaster station was not time marked. The butter was placed there less than 3 hours ago. The time mark was applied. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a pan on the flat top grill, sausage patties (89F - Hot Holding). The sausage has been hot holding for less than 2 hours. The sausage is being reheated to 165F to hot hold. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the hand wash sink for the ware washing area. Paper towels were provided Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. At the hand wash sink in the warehouse washing area. Soap was provided. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Carbon dioxide/helium tanks not adequately secured. Next to the toaster station in the kitchen. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, sausage (101F - Hot Holding). The item had been in the steam table less than 1 hour. The item was moved to the flat top grill to reheat to 165F to hot hold. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front counter hand sink. Napkins were provided Corrected On-Site

Intermediate - No soap provided at handwash sink. At the front counter hand sink. The operator refilled the dispenser Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Next to the dish area

Basic - Working containers of food removed from original container not identified by common name. A spray bottle of water next to the utility sink at the end of the cook line. The operator labeled the bottle. Corrected On-Site

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. Blend cheese opened 2 days ago without date marked inside walk in cooler. Operator date marked during inspection. Corrected On-Site

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 for Two new employees(Alina and Trinity) hired less than 60 days ago.

Basic - Bowl or other container with no handle used to dispense brown sugar in kitchen. Operator discarded 2 ounce soufflé cup. Corrected On-Site

Basic - Shelf under crepe station with rust that has pitted the surface in kitchen. Repeat Violation

Basic - Water leaking from pipe under 3 compartment sink in kitchen.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator using time mark for butter packets in wait station without a written procedure. Emailed TPHC form to manager. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature at 77-78°F in men and ladies restroom.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water stains. 1 tile above true freezer in kitchen. 1 tile in ware washing area in kitchen.

Basic - Employee bottle water and soda beverage container in a true refrigerator unit above food to be served to customers. Operator moved drinks to bottom shelf and labelled. Corrected On-Site

Basic - Shelf under crepe station with rust that has pitted the surface in kitchen.

Basic - Single-service articles improperly stored. Case of cups on floor in dry storage room. Operator elevated Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table first temperature taken @ 10:55am bean soup (108-115°F - Reheating) Per employee reheat approximately 1 hr. Second temperature taken @ 11:20am bean soup (119-123F - Reheating). Soup moved to pot and placed on stove to rapid reheat. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well sausage gravy (123°F - Hot Holding); tomato salsa (119°F - Hot Holding). Both pans not in contact with hot water / steam. Items moved to flat top to reheat for proper hot holding. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks in storage area by walk in cooler. Employee secured tanks to shelving. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles touching flour and sugar in store room containers. Employee removed scoops and sent to clean. Corrected On-Site

Basic - Plumbing system in disrepair. Hand sink drain in kitchen leaking due to other plumbing repairs.