BRANFORD GATHERING (THE)

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee at cookline used gloves hands to place a raw hamburger patty on the grill, then proceeded to handle the fryer basket without first washing hands. Manager had the employee wash hands before continuing to work at cookline. Corrective Action Taken

High Priority - Live, small flying insects found. One fly flying in kitchen near dish machine. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler in server station: butter packets (51F - Cold Holding). Manager stated the butter packets sat out on the counter at room temperature for approximately 2 hours before recently being placed back into the cooler. Manager placed the butter packets into the freezer to rapidly cool to 41F. butter packets (51F 1:50, 33F 2:40 - Cooling) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior walls of ice machine in bar area soiled with mold-like substance.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Towel dispenser in bar area unable to dispense towels. Manager placed a roll of towels at the handwash sink during this inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan if gravy missing date mark on shelf inside walk-in cooler. Manager stated the gravy was made on 01/24 and added the proper date mark during this inspection. 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. One Florida Restaurant and Lodging Association food handler certificate expired on 08/12/2025. Manager stated the employee still works at this location.

Basic - Bowl or other container with no handle used to dispense food. Single-use condiment cup without handle stored down inside ranch dressing at cookline. Manager discarded the cup during this inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Five co2 tanks not secured in back of kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several employee jackets hanging from canned food rack near back door of kitchen. Manager removed all jackets from the area during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. 1. Wet nested pans on clean dish shelf in warewarea. 2. Wet nested drink cups on counter in server station. Repeat Violation

Basic - Food storage container/container lid cracked or broken. One cracked plastic pan on clean dish rack in warewash area.

Basic - Open dumpster lid. Lid of dumpster left open inside enclosure.

High Priority - Live, small flying insects found Four flies flying in back of kitchen, near back door.

Intermediate - Handwash sink used for purposes other than handwashing. Server dumped a drink into handwashing sink near front counter. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on counter near fountain machine. Manager had an employee take them to the warewash area. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan at cookline: chicken (118F - Hot Holding). Employee at cookline stated the chicken was held in pan for approximately one hour. Manager had employee begin reheating chicken to 165F during this inspection. chicken (118F 2:55, 184F 3:30 - Reheating) Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Lemon pepper seasoning container filled with dish soap stored on shelf in server station beside containers of sweetener packets. Manager removed and labeled dish soap during this inspection. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One certified food manager certificate expired on 08/29/2024 for Tuesday Heiderman.

Intermediate - Handwash sink used for purposes other than handwashing. Cup and ice stored down inside handwash sink in bar area. Manager removed cup from sink during this inspection. 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. One Florida Restaurant and Lodging Association food handler certificate expired on 12/21/2024 for Anthony Scott. Mr. Scott is present working at cookline during this inspection.

Basic - Bowl or other container with no handle used to dispense food. Several bins of flour with single-use foam cups without handles stored inside. Manager removed all foam cups from bins during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups near fountain machine in server station.

Basic - Food stored on floor. Open bag of flour stored on floor in dry storage area. Manager placed flour on a shelf during this inspection. Corrected On-Site

Basic - Open dumpster lid and/ or missing drain plug. Dumpster lid left open and missing drain plug. Manager closed lid during this inspection. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan containing raw hamburger meat stored on shelf directly above pan containing raw pork chops inside walk-in cooler. Manager moved pork chops to a higher shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan at cookline: chicken (119F - Hot Holding). Employee at cookline stated the chicken was removed from heat approximately 45 minutes prior and was being held hot. Inspector had employee reheat the chicken to 165F before continuing to hold hot at 135F or above. chicken (119F 1:15, 198F 1:25 - Reheating) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of fountain machine at front counter soiled with mold-like substance.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan of pot roast missing date mark inside reach-in cooler at cookline. Employee at cookline stated the pot roast was made 9/16 and added proper date mark during this inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Condiment cup without handle stored down inside container of Parmesan cheese inside reach-in cooler at cookline. Employee removed cup from container during this inspection. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf inside reach-in freezer in bar area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent in kitchen near warewash area soiled with dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on shelf directly beside several containers of sauce at cookline. Employee removed drink cup from shelf during this inspection. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes containing unwashed limes and unwashed peppers stored on shelf above packages of bread and cooked spaghetti inside walk-in cooler. Manager removed unwashed produce from the cooler during this inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside walk-in cooler: pot roast (48F - Cooling overnight). Pot roast date marked 2/27. Manager stated the pot roast was cooked the previous afternoon and placed into the cooler to cool. Stop sale issued.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside walk-in cooler: pot roast (48F - Cooling overnight). Pot roast date marked 2/27. Manager stated the pot roast was cooked the previous afternoon and placed into the cooler to cool.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee at cookline handled raw fish with gloved hand, removed gloves, washed hands for approximately five seconds, then put on new gloves. Inspector stopped employee and had employee wash hands properly before returning to cookline. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on shelf above open pan of cooked pasta and box of limes on rack inside walk-in cooler. Manager moved raw shell eggs to bottom shelf during this inspection. Pan of raw fish and pan of raw beef stored on shelf above bread inside walk-in cooler. Manager moved bread to the top shelf during this inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Five reduced oxygen packages of salmon thawed inside package that has a label stating it must be removed from packaging before thawing. Employee at cookline stated the fish was thawed the previous day. Employee discarded fish during this inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On table in server station near kitchen entrance: butter packets (71F - Cold Holding). Manager stated the butter had been on table for approximately three hours. Manager placed butter packets in freezer covered in ice to begin cooling butter. butter packets (71F 1:45, 33F 2:35 - Cooling) Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside walk-in cooler: pot roast (48F - Cooling overnight). Pot roast date marked 2/27. Manager stated the pot roast was cooked the previous afternoon and placed into the cooler to cool. Pot roast is in a large, deep pan covered tightly with a lid.

Intermediate - Handwash sink used for purposes other than handwashing. Cloth towel stored inside handwash sink at cookline. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. One co2 tank not secured in dry storage area near fountain sodas. One co2 tank not secured behind building, between wall and walk-in cooler. 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. Five reduced oxygen packages of salmon thawed inside package that has a label stating it must be removed from packaging before thawing. Employee at cookline stated the fish was thawed the previous day. Stop sale issued.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups near fountain machine at server station. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in server station soiled with mold-like substance.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee milkshake stored on shelf above bread on rack inside walk-in cooler. Manager removed milkshake from shelf during this inspection. Corrected On-Site Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server entered the server station from the dining room floor and scooped ice without washing hands or wearing gloves.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen near cookline. One fly in kitchen in dry storage area near back door.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at spigot on side of building near main entrance door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fountain machine nozzles soiled with mold-like substance in server station.

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored inside handwash sink near dish machine. Manager removed bucket from sink during this inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser missing label on lower shelf of table near warewash area. Manager added proper label during this inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. One co2 tank in dry storage area not secured. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on lower shelf of prep table beside seasoning containers at cookline.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on shelf in warewash area wet nested. Drink cups on shelf in server station wet nested. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor in dry storage area soiled with food debris.

Basic - Garbage on the ground and/or pad around dumpster. Bag of garbage on ground beside dumpster in enclosure behind building.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sign missing from handwash sink in bar area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside walk-in cooler: pot roast (50F - Cooling). Manager stated pot roast was placed inside cooler to cool the previous day. Inspector advised manager to cool using lager shallow pans to speed up cooling process. Stop sale issued.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside walk-in cooler: pot roast (50F - Cooling). Manager stated pot roast was placed inside cooler to cool the previous day.

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank near prep table in dry storage area not secured. Manager secured tank with a chain during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups on table in server station wet nested.

Basic - Food stored on floor. Bag of flour stored on floor in dry storage area. Manager placed bag of flour on shelf during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed spigot with "Y" splitter behind establishment with one side of the "Y" splitter with no vacuum breaker.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed three CO tanks not properly secured behind establishment next to water spigot.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone and keys on shelf with bags of croutons and can goods. Manager removed and placed in office. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine.

High Priority - Observed toxic substance/chemical ( bleach) improperly stored next to food equipment Manger removed and placed with other chemicals correctly stored Corrected On-Site

High Priority - Observed Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb with black hose attached in the behind establishment.

Basic - Observed No handwashing sign provided at a hand sink used by food employees next to cook line.

Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses. Manger removed from cutting board and placed in sanitizing solution. Corrected On-Site