GASKINS BARBECUE & LOBSTER

Basic - Employee with no hair restraint while engaging in food preparation. Operator preparing food on the cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf across from the 3 compartment sink.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on the cutting board on the flip top reach in cooler across from the cook line. The bucket was removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings 47F. Cooked on 2-20-25.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken wings 47F inside the drawers on the cook line..

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hamburger balls 44F. Inside the drawer on the cook line. Product was put on ice. Corrective Action Taken

Basic - Food stored on floor. A case of buns on the floor inside the walk in cooler.

Basic - Light not functioning. Under hood system. Over the smoker.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cashier touched her face and hair and handed a customer a cup for a beverage at the front counter.

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food on the cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hamburger patties 45F inside the drawer on the cook line. Product was put on ice to lower the temperature. Corrective Action Taken

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.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink near the kitchen entrance from the front counter.

Basic - Current Hotel and Restaurant license not displayed. February 1,2023

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black apron on the beverage syrup rack. The aprwas removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf across from the 3 compartment sink.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10ppm. Manager adjusted line and retested at 200ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line: lobster (46F - Cold Holding); slaw (46F - Cold Holding); cheese (45F - Cold Holding). Manager iced down product. Lobster re temped at 43f, tomatoes 43f, cheese 41f: 20 minutes later. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: baked beans 127f hot hold. Manager reheated to 165f in 15 min Corrected On-Site

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2023. Manager renewing license, validation number- 228598387 Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Warmer: baked beans (119F - Hot Holding). Manager reheating on stovetop Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink. Water temp 87f at hand sink next to smoker