GAUGUIN

Intermediate - Self-service salad bar/buffet not provided with proper dispensing utensils./tong missing for unwrapped apple/ Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting./metal pans on cleaned dish. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./waffle maker exterior soiled/kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles soiled in two service stations.

Basic - Bowl or other container with no handle used to dispense food./bread crumbs.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag hanging on food storage rack/outside walk in cooler/ Corrected On-Site

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

Basic - Single-service articles not stored inverted or protected from contamination./coffee filters in two service station/ Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name./bread crumbs/under kitchen prep table.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./undercooked seared tuna stored over cheese/salad station reach in cooler/ Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Liquid egg whites 45F cold holding overnight in omelette station reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./liquid egg whites 45F cold holding overnight in omelette station reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked sausage hot holding at 104F, kitchen hot holding unit for less than 4 hours/reheated to 166F/ Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing./observed employee dumped ice in hand sink/dining room wait station.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./various sauces, soup,black beans in walk in cooler and walk in freezer.

Basic - Equipment in poor repair./two hot holding units gaskets torn.

Basic - No conspicuously located ambient air temperature thermometer in holding unit./omelette station reach in cooler/ Corrected On-Site

Basic - Salad bar/buffet plates/bowls not properly protected to prevent contamination./plates and bowls outside sneezed guards/ Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed bananas stored with ready to eat apples, buffet bar/ Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor./kitchen side station/ Corrected On-Site

High Priority - Displayed food not properly protected from contamination./pastries on breakfast bar/ Corrected On-Site

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

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./dated 2021, side station.

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided./apples on breakfast buffet. Corrected On-Site

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

Basic - Equipment in poor repair./kitchen 4 door hot box gaskets torn, door cannot completely closed.

Basic - Trash receptacles not provided where needed in establishment./no trash can near kitchen hand sink.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./reduced oxygen packaged cooked beans in walk in cooler.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications./wash 141F, technician on site to fix the issue/rechecked over 160F/ Corrected On-Site

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./date May 2021.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./dessert plates on buffet bar/ Corrected On-Site

Basic - Employee beverage container in ice bucket, kitchen prep area/ Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination./coffee filters/ Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink.Garde Mange and dishwashing area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Sour cream,51 f held from last night is discarded by operator. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Ice tea dispenser holder is soiled at the servers station,slicer blade is soiled in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Gaskets are soiled throughput the establishment.Fans in walk in cooler are soiled.

High Priority - Dented can present on seam of can.Jalapeño can.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cheese,45 f held less than four hours transferred to walk in freezer for a quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Iced tea holder at servers station.Bottom of reach in cooler at servers station.Bottom of heated cabinet by slicer area.

Intermediate - Self-service salad bar/buffet not provided with proper dispensing utensils.Apples at buffet line. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Insect control device installed over food preparation sink in garde mange.

Basic - Reach-in cooler shelves with rust that has pitted the surface.Soup prep area.