SIMPLY GINA'S

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef hash at 48°f. Advised operator to place below fill line. Corrective Action Taken

Basic - Single-service articles improperly stored, case of cups in storage area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped ham and sausage crumbles at 50°f at cookline. Operator re iced.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Ceiling shows damage or is in disrepair by walk in cooler and oven.

Basic - Interior of toaster oven at cookline has accumulation of black substance/grease/food debris.

Basic - Working containers of food removed from original container not identified by common name, container of powdered sugar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham, cheese at 44°f in top area of reach in cooler. Advised operator to keep lid closed when not in use.

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.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at cook line.

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

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking, raw shell eggs.

High Priority - Vacuum breaker missing at hose bibb.

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.

Basic - Employee shirt hanging on rack with bread.

Basic - Floor soiled/has accumulation of debris under reach in cooler.

Basic - Interior of microwave has accumulation of food debris.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer. -raw beef over fries in white reach in freezer

Basic - Food stored on floor. -jug of clear fryer oil on floor next to white reach in freezer -whipped butter on floor in walk in cooler

Basic - Ice buildup in walk-in freezer.

Basic - Light shield damaged/in disrepair in walk in cooler.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink next to white reach in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish racks soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -accumulation of black mold-like substance on walls in warewashing area Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef hash at 54°f at cookline. Out of cooler less than 1 hour. Operator moved back to cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patties at 95°f at cookline. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Interior of microwave has accumulation of food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Wall soiled with accumulated black mold like substance.