GALLEY GRILL OF SUMMERLAND KEY LLC

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell egg and then touched clean plate. Coached cook on proper hand washing procedures. Cook washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding) at reach in cooler drawers at cook line. As per employee for approximately 2 hours. Manager moved products to reach in freezer. Corrective Action Taken

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. Observed waffle batter, cooked sausage, raw shell eggs and hollandaise sauce held under time as a public health control and products not marked with time. Coached manager on proper procedures.

Basic - Floor soiled/has accumulation of debris. Observed floor heavily soiled near chest freezer at storage area.

Basic - Ice buildup in reach-in freezer located at storage area. Repeat Violation

Basic - Interior of oven has accumulation of grease and old food debris. Repeat Violation

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed single service containers stored outside near front door. Manager removed items and placed inside restaurant. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed on cutting board at cook line and front counter. Manger removed towels and began preparing sanitizer solution. Corrective Action Taken

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 Dishwasher (Chlorine 0ppm). During the inspection employee primed Dm. Dishwasher (Chlorine 100ppm) Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves and put on new gloves without washing hands. Discussed and coached employee in proper methods. Employee washed hands. Corrective Action Taken

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ice buildup in chest freezer

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

Basic - Single-service articles not stored inverted or protected from contamination, located at expedited shelves. During the inspection operator removed items and placed them correctly. Corrected On-Site

Basic - Soiled wet wiping cloth placed in use with fresh solution.

High Priority - Raw animal food salmon stored over/not properly separated from ready-to-eat food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 55 F Ice was added to container. To help bring down temp to 41F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 90F Reheated on flat top to 165F Corrective Action Taken

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

Basic - Single-service articles , cups, improperly stored on the floor

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to bathroom - From follow-up inspection 2024-06-25: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to bathroom. Vacuum breakers are on order. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler gasket is in poor repair. - From follow-up inspection 2024-06-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2023-07-27: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-27: Time Extended

Basic - - From initial inspection : Basic - Cook , Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2023-07-27: Cook , Employee with no beard guard/restraint while engaging in food preparation. Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked Shell eggs and proceeded to handle a clean plate without washing hands. Manager had employee wash hands and use different plate. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies around drain next to ice machine. Observed five flies around drain behind front counter.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese and ranch dressing in prep cooler across from walk-in cooler dated 4/21. Employee stated items prepared two days prior.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler: ham (45F - Cold Holding); cheese (44F - Cold Holding). Employee stated items at proper temperature at 8 am, and truck driver had door propped open delivering food. Items stored close to door. Inspector advised operator to store items away from door in walk-in cooler. Repeat Violation Admin Complaint

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. Breakfast items on side of grill not time marked.

High Priority - Toxic substance/chemical improperly stored. 3 in 1 oil stored next to container of cocoa on shelf in prep area. Employee moved oil to area where chemicals are stored. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table next to ice machine.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink next to dishwasher used as a dump sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table with slicer in prep table.

Basic - Floor area(s) covered with standing water. Floor behind front counter.

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

Basic - Single-service articles not stored inverted or protected from contamination. ToGo containers stored on shelf in kitchen. Employee turned containers over. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melons (45F - Cold Holding); cut tomatoes (43F - Cold Holding); sausage (44F - Cold Holding); Poultry (50F - Cold Holding); cheese (48F - Cold Holding) In reachin unit in cook area . Ice was added to items

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb by bathroom.

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in unit in cook area is not cold holding at 41 f or below Technician has been called to check this unit Corrective Action Taken

Basic - In Prep room No handwashing sign provided at a hand sink used by food employees.

Basic - In cook area , Reach in cooler, walk in cooler gaskets in poor repair.

Basic - Time/temperature control for safety food thawed in an improper manner.shrimp thawing in standing water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - - From initial inspection : Basic - Equipment in poor repair, lid on chest freezer in disrepair . Torn gaskets on walk-in cooler. - From follow-up inspection 2022-03-31: - Equipment in poor repair, lid on chest freezer in disrepair . Torn gaskets on walk-in cooler. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over crab, and dressing in walk in cooler

High Priority - Vacuum breaker missing at outside hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled , Interior door on ice machine has mold like substance on it.

Basic - Buildup of food debris/soil residue on reach in counter in kitchen door handles.

Basic - In-use ice scoop stored on soiled surface between uses. Stored on can rack .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, Fan cover In walk in cooler

Basic - case Chicken stored on floor in walk in cooler