GALLERY GRILLE

High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Observed Oatmeal and cornflakes stored in old chemical buckets. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp not in commercial packaging over hotdogs at reach in freezer. Operator stored properly. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Oatmeal made 10/5, tuscon soup made 10/4 at walk in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter on time control 8am-12pm , observed in use at 12:15pm. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (56F - Cold Holding) rechecked 55F ; ham (53F - Cold Holding) - rechecked 52F ; cheese (55F - Cold Holding) - rechecked 53F Per operator, not prepared or portioned today. Per operator, out of temperature approximately 2 hours. Per operator, fan turned off to defrost cooler. Operator turned fans back on. Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter on time control 8am-12pm , observed in use at 12:15pm. Warning

High Priority - Toxic substance/chemical improperly stored. Observed Peroxide over seasonings in prep area. Operator stored properly. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed 2 Seared ahi tuna menu items each on lunch and dinner menu with no raw menu item indicator. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Rice cooked 10/13 with no label at walk in cooler. Operator elected to discard product. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed Grooved cutting boards throughout kitchen area. Warning

High Priority - Single-use gloves not changed as needed after changing tasks. Cook placed aw chicken and fish on the grill and then engaged in slicing avocado and plating bread, with the same gloves. Cook washed his hands and changed gloves. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna and Mahi 39°F in drawers at cook line since yesterday. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Gravy 12:45 (108°F - Cooling) Gravy 1:10 (106°-108°F - Cooling)in deep covered containers in walk in cooler, gravy was cooked 1.5 hours ago. Operator placed in shallow containers and in freezer, to cool quickly. Corrective Action Taken Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Home made Caesar salad dressing using raw shell eggs. Operator stated he will switch to pasteurized liquid eggs. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. At cook line. Operator provided. Corrected On-Site Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna and Mahi 39°F in drawers at cook line since yesterday. See stop sale. Warning

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sausage gravy made on 3/09/23 in walk-in cooler See Stop Sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sausage gravy made on 3/09/23 in walk-in cooler See Stop Sale

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- raw shell eggs and pancake batter at cook line; as per operator food on time since 8 am; operator time marked; Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (127- 107F - Hot Holding) under heat lamp at cook line; as per operator food out of temperature for one hour; food moved to steam table to reheat to 165 F. CAT; chili soup (110-147F - Hot Holding); mushroom soup (130-152F - Hot Holding) in crock pots at servers station Food is not being stirred,; food is overstocked and lids not covering food properly; Operator stirred foods; rechecked to 135 F Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line;

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 at the back of the kitchen

Basic - Food stored on floor- feta cheese container and bucket of pooled eggs on the floor in walk-in cooler Operator stored properly Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53 degrees, poached eggs (stored within 2 hours)/corrective action taken/operator stored poached eggs back in cooler. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area. Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausages/prepared over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Food stored on floor. Onions/storage area/corrective action taken/operator stored onions back on shelf. Corrected On-Site Warning

Basic - Stored food not covered. Reuben sandwiches/walk in cooler/corrective action taken/operator covered foods. Corrected On-Site Warning