GULF COAST BURGER CO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked sausage in walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Case of paper towels stored on floor in front of hand wash sink in wait station. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Metal pan stored in sink in wait station. Employee did not correct during inspection.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Floors not maintained smooth and durable in walk in cooler. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Case of potatoes stored on floor in front of mop sink.

Basic - Food stored on floor. Case of chicken stored on floor in walk in freezer.

Basic - Single-service articles improperly stored. Case of paper towels stored on floor in front of hand wash sink in wait station.

Intermediate - Handwash sink not accessible for employee use at all times in wait station. Sink blocked with a case of cup lids and caddy.

Intermediate - Handwash sink used for purposes other than handwashing in wait station. Containers stored stored in sink.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.

Basic - Bowl or other container with no handle used to dispense food. Hot hold- Macaroni and cheese 159F, chili 172F, marinara 161F, butter 156F. Multiple Plastic bowls stored in food. Employee removed bowls and replaced with ladles. Corrected On-Site

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Sanitizer chlorine solution 0 ppm.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine sanitizer solution 0 ppm.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Kitchen supervisor unable to locate sanitizer test strips. Inspector provided test strips to establishment. Corrected On-Site

Basic - Cloth used as a food-contact surface under drain mats at tea dispensers and under shake dispensers. Employee removed cloth from under drain mat. Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. Walk in cooler floor ramp at door in disrepair. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between top of make bar pan and make bar lid.

Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units .

Basic - Floor not cleaned when the least amount of food is exposed. Pastry kitchen floor soiled with candies.

Basic - Soiled dry wiping cloth in use near bar area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- chili 118F 11:00-12:15 (reheated to 176F). Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in shake shack prep kitchen. Manager stocked paper towels. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Floor tiles missing and/or in disrepair at threshold to walk in cooler. Manager states store will close for 2 days on Monday to repair floor. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored in hand wash sink.

Intermediate - Handwash sink not accessible for employee use at all times. Sink in dry storage hallway that leads to dining room and kitchen blocked with boxes of toilet paper and a crate. Sink near desert kitchen blocked with floor fan. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sink used to store trash bags, paper towels and glass cleaner. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Repeat Violation

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/ Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar area. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5 employees working, 2 hired more than 60 days, no proof of food safety training. Employee showed me 1 certificate for employee training that belongs to a manager who was not on premise. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle soiled.

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

Basic - Cloth used as a food-contact surface on cutting board at make bar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on top of food next to powdered sugar on dry storage shelf. Purse, jacket and a bagged gift stored on food gloves and food paper goods and straws shelf near desert kitchen. Repeat Violation

Basic - Floor area(s) covered with standing water in walk in cooler. Repeat Violation

Basic - Food stored on floor. Raw chicken, strawberries and shrimp stored on floor in walk in freezer. Chocolate soft serve thawing in walk in cooler stored on floor.

Basic - Ice buildup in walk-in freezer.

Basic - Ice scoop handle in contact with ice at bar area. Repeat Violation

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

Basic - Interior of refrigerator or freezer in disrepair.floor is rusted and coming up in walk-in cooler. Rust on exterior of walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees in women's restroom. Repeat Violation

Basic - Soiled dry wiping cloth in use. Multiple cloths stored on make bar cutting board, prep table and near meat slicer.

Basic - Water leaking from pipe and/or faucet/handle at walk in freezer and back door.

Basic - Working containers of food removed from original container not identified by common name. Multiple pans of food stored in upright cooler with no label.

Portable fire extinguisher missing from its designated location. For reporting purposes only. Extinguisher stored on floor.

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for dish machine. Inspector provided a few chlorine test strips. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee has Servsafe food handlers training. It is not on the Florida approved list. Operator discarded certificate. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on cutting board near fry station. Operator removed during inspection. Corrected 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 on corner of make bar at end of the line. Operator removed during inspection. Corrected On-Site