GRILLSMITH WESLEY CHAPEL

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust soiled ceiling tiles in the dish washing area.

Basic - Cutting board has cut marks and is no longer cleanable on prep tables and cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles on several prep tables in the kitchen.Manager removed. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone being stored above the cook line. Manager removed. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cleaning dirty surface, then started to prepare Togo sauce container. Stopped employee explained necessity of cleaning hands between cleaning counters and food preparation. Employee washed hands then put gloves on.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (49F - Cold Holding); tomatoes (50F - Cold Holding); spaghetti (47F - Cold Holding); spaghetti (46F - Cold Holding) Operator could not tell me how long items had been at that temperature. Operator discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce (45F - Cold Holding at 1:40, prepped 9:45, retemp 39F at 2:30) ;Fish (54F Cold Holding at1:56, prepped 12:30,retemp 38F at 4:40 );Shrimp (56F Cold Holding at 2:00, prepped 10:30, 40F at 4:40);Shrimp (51F cold Holding at 2:00, prepped 10:30, retemp 38F at 4:40);Chicken (46F cold holding at 2:00, prepped 11:30, retemp 41F at 4:40 );Dijon chive mayo (46F cold holding at 2:03, prepped 10am, retemp 38F at 4:40);Cheddar slices (56F cold holding at 2:03, prepped 11:30,retemp 43F at 4:40 );Salmon 56F cold holding at 2:10, prepped 1:15, retemp 33F at 4:40) manager moved all items to freezer. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lemon Butter (113F hot holding at 2:13, prepped at 1:15, retemp 137F at 4:40) manager heated back up on stove to 165F then put into hot holding. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemicals stored above silverware linen cloths in storage room by restrooms. Discussed with manager needing to rearrange shelves.

High Priority - Vacuum breaker missing at splitter added to hose bibb at mop sink. Discussed with manager needing to get a vacuum breaker.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Shane Neukam - stated he will be getting sooner.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by push cart in prep area. Manager moved. manager cleaned thermometer in hand sink. Discussed hand sinks only being used to wash hands. Corrective Action Taken

Basic - Clean linens stored on floor in storage room near bathrooms

Basic - Cutting board has cut marks and is no longer cleanable. Manager stated they are already looking into getting completely new and different cutting boards.

Basic - Dishmachine has no data plate/operating specifications. Data plate no longer readable. Discussed with manager replacing it.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed large drink tumbler on table next to soda machine. Employee removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in clear container on storage rack in dish area. Repeat Violation

Basic - Food stored on floor. Box of fries on floor of walk in freezer. Box of potatoes on floor of preparation area.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters missing on both sides of kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in multiple areas. Discussed with manager.

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

Basic - Employee with no hair restraint while engaging in food preparation. Two cooks Placed on hat Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Dish storage Employee removed pans from wet nesting Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. At dish storage Employee removed labels Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At bar area cooler

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at splitter of hose Bibb at mop sink

Intermediate - Handwash sink not accessible for employee use at all times. Push cart blocking hand sink in back prep kitchen Employee removed cart Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in bar used as a dump sink

Basic - Ceiling tile missing. Missing above manager office

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted on storage shelf in dish area

Basic - Drain cover(s) missing. Missing at mop sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cook line Employee removed Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee missing beard guard on cookline

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting on shelf in dish area

Basic - Equipment in poor repair. Gasket torn on white chest freezer on cookline

Basic - No handwashing sign provided at a hand sink used by food employees. Hard wash sink must be replaced at hand sink on service line

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table on cookline Employee placed in sanitizer bucket Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Stored on floor on cookline Employed in second bucket Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk salt not labeled on shelf above prep table in back kitchen Employee labeled Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoked salmon (50F - Cold Holding) at 4:00pm in reachin cooler on service line Observed employee place in walkin freezer, salmon temped at 41F at 4:21pm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fries (99F - Hot Holding) on steam table Corrected -observed employee voluntarily discard Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink on cookline Corrected -observed employee replace Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed paper bowl used to scoop bulk rice Corrected -observed employee discard Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.observed bowls and platters not inverted in storage area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Ob employee drink stored on prep table

Basic - In-use tongs stored on equipment door handle between uses. Observed 4 pairs of tongs stored on oven handles Corrected-observed employee remove Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand on cookline Corrected observed employee place at hand sink Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on floor on cookline Corrected -observed employee place in double buckets Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping clothes stored on prep table on cookline Corrected -observed employee place in dirty Linen hamper Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed bulk sugar with no label in dry storage area Corrected observed employee label Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning - From follow-up inspection 2023-08-25: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-03-14: Manager states they have ordered test method. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cooks line Warning - From follow-up inspection 2023-03-14: Manager states they have ordered new cutting boards. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. Soda gun at end of bar soiled. Reach in cooler shelves for glasses at bar soiled. Area behind soda nozzles soiled. Ice bin at soda machine soiled. Ice machine interior soiled. Repeat Violation Warning - From follow-up inspection 2022-10-28: Ice bin, soda nozzles cleaned. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris throughout kitchen. Wall soiled by dish machine area. Repeat Violation Warning - From follow-up inspection 2022-10-28: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2022-10-28: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Onions cooked at 11am, 78F at 3:15pm. See stop sale Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in dish machine area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions 78F at 3:15pm, cooked at 11am. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions in reach in cooler 48F. Manager voluntarily discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and microwave interior soiled. Manager cleaned microwave interior during inspection. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by back ovens blocked by carts. Manager removed. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Clean utensils stored between equipment and wall. Knife between wall and reach in cooler on line. Manager removed. Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris by dish machine. Walls soiled by dish machine. Ceiling vents soiled throughout kitchen. Hood filters soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Dish storage shelves soiled.

Basic - Old labels stuck to food containers after cleaning.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in cooler by office. Manager segregated and labeled properly. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. Storage shelves for dishes rusted.

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2022-01-28: Wet nesting present. Manager began unshackling dishes. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Floor drains soiled/has accumulation of debris. Wall soiled by dish machine. Ceiling vents soiled throughout kitchen. Warning - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair by back prep area and by dish area. Warning - From follow-up inspection 2022-01-28: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-01-28: Time Extended