GRILLED CHEESE GALLERY

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-02-10: Operator provided books for food handler training Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Warning - From follow-up inspection 2023-02-10: Not provided Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food...discussed with employee. Employee washed hands. Corrected On-Site Repeat Violation

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit....hot holding bbq pork 106°in steam table being held less than four hours. Employee time marked. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs directly top of the butter in reach in cooler . Employee moved eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....grilled chicken 46°, diced chicken 49°, tofu 47°, cheese 47° in flip top reach in cooler across from fryer at kitchen being held less than four hours. Employee moved food another acceptable cooler. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink in prep sink by the handwashing sink . Employee washed hands in handwashing sink after discussed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink...employee provided. 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.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator educated employee

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fries (78F - Cold Holding) under prep table at cook line Commercially packaged French fries no longer frozen and above 41° F. As per operator food put for 30 minutes. Operator chose to discard food. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Big 6. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing- pitcher and Brillo stored inside the handwash sink at cook line; Operator removed. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French fries ( 78° F)slacked under prep table at cook line no longer solid frozen. Operator discarded. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-53 - Cold Holding); in reach in cooler across from flat top. Food over-stacked. Operator removed top part and placed in freezer to quick chill. gravy (46 - Cold Holding) in white reach in cooler by three compartment sink. As per operator food cooked yesterday. Food left out for less than four hours. Food moved to reach in freezer to quick chill. Corrective Action Taken Corrective Action Taken

Basic - Bowl used to dispense flour. Operator removed. Corrected On-Site

Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling.- gravy container at steam table.

Basic - Reach-in cooler shelves with rust that has pitted the surface- glass reach in cooler by ice maker.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (88°F - Hot Holding) at cook line. As per operator food out for 1 hour. Operator placed food on flat top to reheat butter to 165°. Food out of temperature for less than four hours. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line.

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled. Operator labeled. Corrected On-Site