GLORY DAYS GRILL

High Priority - Live, small flying insects found 1 live flying insect at fish prep line. 1 live flying insect inside office near dry storage. 2 flying insects at dish pit. All insects eradicated during inspection. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Sanitation bucket in front of cook line hand wash sink Warning

Basic - Equipment in poor repair. Bottom drawer at grill left side Warning

Basic - Floor area(s) covered with standing water. Inside beer walk in cooler Warning

Basic - Ice bucket/shovel stored on floor between uses. Front of ice machine Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning

Basic - Water draining onto floor surface. Salad ranch in cooler small leaking onto floor right side. Warning

High Priority - Live, small flying insects found 1 live flying insect at ice cream prep area. 1 live flying insect at dish pit. 1 live flying insect at prep table near walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish deli cooler fish haddock (51F - Cold Holding) Added ice to top Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Bag of glory sauce on dry storage rack opened. No employee no idea when opened Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket at grill hand wash sink blocking it Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near salad prep hand wash sink.

Intermediate - Non-pitting surface rust on food-contact equipment. Interior of ice machine rust on buckles

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage Dunkin' Donuts cup on line. 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. Backpack on grill line front of hand wash sink.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at salad prep area and oven back of house. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Bag of glory sauce on dry storage rack opened. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of cheddar cheese sauce at 106 ounces. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen not landing on food or food contact surfaces.

High Priority - Toxic substance/chemical improperly stored. Wiping cloth solution stored on prep table. Manager stored correctly.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted for protection.

Basic - Covered waste receptacle not provided in women's bathroom in employee restroom.

Basic - Floor area(s) covered with standing water underneath reach in cooler in bar area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens on cook line have built up food debris. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink by dish area.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. -Four dented cans of 6.38 Lb Chunky diced tomatoes. Repeat Violation

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -In use utensils in 119F standing water on cook line.

High Priority - Pesticide-emitting strip present in food prep area. -Pesticide emitting strip stored on hand sink in prep area near walk inn cooler door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Outer areas of soda nozzles on soda machine dispenser in wait station soiled with mold like substance. -Cutting boards stained on reach in deli coolers on cook line. -Soda gun nozzles soiled with mold like substance in bar area. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -Knife stored in hand sink in the middle of the cook line. Manager moved knife out sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Hand sink in the middle of cook line being used to dump food. Inspector observed food debris in sink. Manager coached employees on hand sinks only being used for hand washing purposes. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At hand sink in bar area. Employee stocked paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. -At hand sink in bar area. Employee stocked soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Unlabeled chemical spray bottle in bar area. Employee labeled as disinfectant cleaner.

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -Single service bowl used to scoop macaroni and cheese in pull out drawers in reach in deli cooler on cook line. Manager discarded bowl. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. -Oven and microwave handles soiled with food debris on cook line.

Basic - Cutting board has cut marks and is no longer cleanable. -Cutting boards on reach in deli coolers on cook line grooved. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on shelf near dish machine.

Basic - Food stored on floor. -Bag of unwashed onions stored on the floor inside walk-in in cooler. Manager moved onions off the floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Knife in between reach in deli coolers lid covers on cook line. Manager moved knifes. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Ovens on cook line interior soiled with food debris. -Microwaves on cook line interior heavily soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on reach in coolers on cook line soiled with food debris. -Gaskets on reach in freezer on cook line soiled with food debris. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -Old labels on clean containers stored on shelf near dish machine and rack near walk in cooler door. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach-in cooler in cooler interior on cook line soiled with food debris. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Prep area dry-storage shelf dented cans a. #10 can of cheese sauce b. #10 can of diced tomatoes Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee load soiled dishes into dishmachine then retrieve clean dishes from dishmachine without discarding gloves and washing hands. Discussed with operator proper hand-hygiene. Employee returned soiled dishes to dishmachine to be re washed. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in prep area at hand wash station. Fly did not land on food or food contact surfaces. Operator killed fly. Corrected On-Site Repeat Violation

High Priority - Medicine not labeled properly. Employee medication stored on top of dry-storage shelf with #10 cans. Employee removed medication. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 5 cracked raw shell eggs in walk-in cooler. Operator discarded eggs. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle tray of cracked raw shell eggs then touch clean equipment, and engage in food preparation without washing hands and changing gloves. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine in wait station in kitchen diffusers are soiled. Soda guns in bar area soiled. Operator cleaned and sanitized soda guns in bar area. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of dust on light shields in kitchen.

Basic - Bowl or other container with no handle used to dispense food. Two single-serve bowls used as scoops in dressing in reach-in cooler on cooks line. Operator removed bowl. Corrected On-Site Repeat Violation

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. Raw salmon and red fish stored in cooler with grill on top and walk-in is thawing improperly. Reduced oxygen packaging not scorned. Employee cut packages. Corrected On-Site Repeat Violation

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

Basic - Damaged/spoiled/recalled food not properly segregated. Prep area dry-storage shelf dented cans a. #10 can of cheese sauce b. #10 can of diced tomatoes Operator removed cans. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverage o wait station table in kitchen. Employee discarded drink. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on box of beer in walk-in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on table with #10 cans in prep area. Employee phone stored on table in expo area.

Basic - Floor soiled/has accumulation of debris. Floor soiled underneath dishmachine and on cook line.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach-in cooler door at end of cook line. Operator removed knife. Repeat Violation

Basic - Light shield above cook line is partially removed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors on cook line soiled.

Basic - Old labels stuck to food containers after cleaning stored in warewashing area.

Basic - Reach-in cooler next to fat-fryer interior have accumulation of soil residues.

Basic - Stored food not covered. Cut limes and oranges at bar not covered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in dishmachine area.

Basic - Working containers of food removed from original container not identified by common name. Dry-storage area items removed from original packaging a. Salt b. Seasoning mix Wait Station a. Sugar stored in plastic bags. Employee labeled items. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler and equipment on cook line, microwave handles Warning - From follow-up inspection 2023-06-26: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line Warning - From follow-up inspection 2023-06-26: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks Warning - From follow-up inspection 2023-06-26: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2023-06-26: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Warning - From follow-up inspection 2023-06-26: Time Extended

High Priority - Quaternary ammonium sanitizer in sanitizer bucket not at proper minimum strength. Tested at 0ppm. Employee got new sanitizer water for all buckets and it tested at 200ppm quaternary. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (45F - Cold Holding); cut leafy greens (47F - Cold Holding); Cooke pork and beans (47F - Cold Holding) employee added ice bags to all items. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in rear of kitchen in prep area by the walk-in freezer shows accumulation of debris underneath the slicer guard. Soda gun nozzle at front bar shows accumulation of debris on interior. Repeat Violation

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. Observed some spired training. Spoke with operator about training being completed before next routine inspection. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Orange liquid in an unlabeled spray bottle in rear of kitchen near the bag in boxes area, employee labeled as degreaser. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine, located in kitchen, shows a mold like substance on interior.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven bottom on main cook line, to the left of the ovens, shows accumulation of debris on interior bottom. Interior of all microwave ovens on the cook line in kitchen show accumulation of debris. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door reach-in cooler across oven: Cooked egg 47 degrees F, corn 47 degrees F, hummus 47 degrees F, cut lettuce 48 degrees F. Operator iced foods. Re-temp: corn 43 degrees F, cooked egg 43 degrees F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink of cook line blocked by sanitizer bucket

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. 2 out of 5 employees

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf next to condiments of expo line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of glove box on cook line. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line. Oven on cook line.

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed lettuce over ready-to-eat Mac and cheese in walk-in cooler. Operator rearranged Corrected On-Site Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm at bar area. Operator remade sanitizer

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of cheddar cheese sauce on dry storage shelf.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in back prep area. 1 live fly in bar area. Flies not landing on food contact surfaces. Approximately 20 live flies in exterior dumpster area

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw comminuted beef over whole intact muscle in walk-in cooler. Operator rearranged Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked raw shell egg in sliding drawer reach-in cooler Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach-in cooler of cook line: Boiled eggs 47°F, Smoked chicken breast 50°F shredded cheddar jack 59°F. Top lid of reach-in cooler open. Operator shut and placed ice bags. Re-temps: smoked chicken breast 42°F, boiled eggs 43°F, shredded cheddar jack 43°F. Single door reach-in cooler of cook line: cut lettuce 48°F, cooked chicken breast 47°F, Mac and cheese balls 43-45°F. Operator voluntarily discarded food items and replaced with foods from walk-in cooler. Baked beans 44-48°F, cut lettuce 45°F. Operator voluntarily discarded lettuce. Operator placed beans into walk-in freezer. Re-temp 40°F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting board on reach-in coolers of cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink of back prep area blocked by trash can. Operator removed. Handwash sink of cook line blocked by sanitizer bucket. Operator removed Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink of cook line evidenced by debris and metal scrubby

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cinnamon butter in walk-in cooler not date marked. Operator date marked. 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. 1 employee expired 03/05/2020

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at end of cook line has hot water shut off. Discussed with operator that hot water must always be available at handwash sinks. Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. Cracked raw shell egg in sliding drawer reach-in cooler. Operator discarded. 2 dented cans of cheddar cheese sauce on dry storage shelf. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table of front line. Operator removed 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 phone on prep table of back prep area. Operator removed Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation

Basic - Ice machine/bin interior slimy/moldy. Soda nozzles soiled on soda fountain of front line. Operator began sanitizing nozzles Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 100°F. Operator dumped water and replaced with fresh water. In-use tongs stored on equipment door handle between uses. On oven handle of cook line. Operator removed. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In double door reach-in cooler of cook line. Operator placed thermometer. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold-like substance in cabinet under draft system of bar area. Broken glass in sliding door reach-in cooler of bar area

Basic - Old labels stuck to food containers after cleaning. Old label on storage container for cinnamon butter. Operator removed. Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler. Double door reach-in cooler next to fryers. Repeat Violation

Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed strawberries over peeled garlic in walk-in cooler. Operator rearranged Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 75 ppm. Employee replaced. 300 ppm Corrected On-Site Repeat Violation

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