LAKES AT GAINESVILLE

Observed bottle of oven cleaner to be stored above flat top grill. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: Separating the poisonous or toxic materials by spacing or partitioning; P and Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Corrective Actions: PIC immediately moved oven cleaner to location that prevents possible contamination of food and equipment.

Observed several stacks of plates and bowls stored above steam table to be facing up allowing potential overhead contamination. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: In a self-draining position that allows air drying; and Covered or inverted. Corrective Actions: PIC immediately covered all plates and bowls.

First Consecutive Repeat Violation Observed area above a reach-in freezer to have exposed raw wood. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Note: Wood surfaces need to be painted or sealed so that no raw wood is exposed.

Fixed equipment (sinks) does not allow enough space for cleaning behind the equipment where it should be affixed to the wall. Equipment that is fixed because it is not easily movable shall be installed so that it is: Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Note: PIC to contact maintenance to seal all sinks to adjacent wall.

Observed gaskets to freezers outside to have accumulation of mold-like substance. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Note: PIC to clean gaskets and increase cleaning frequency to prevent accumulation.

Observed dust buildup on ceiling directly above food prep area. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Note: PIC to clean ceiling at COB and increase cleaning frequency to prevent accumulation.

Observed the QAC sanitizer to have a reading of 0ppm when tested with testing kit. QAC sanitizer solutions should have a concentration of 150-400ppm. COS: PIC made a sanitizer bucket using Bleach (7.5%) until the QAC concentrate is back in stock. Sanitizer solution was 50-100ppm when tested with testing kit.

Observed expired heavy whipping cream, dated 2-22-25, to be located in the reach-in cooler.

Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.

COS: PIC immediately discarded expired heavy whipping cream, during the inspection.

Observed area above a reach-in freezer to have exposed raw wood. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Wood surfaces need to be painted or sealed so that no raw wood is exposed.

Observed facility to have no verifiable disinfectant for use against norovirus.

A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Note: PIC stated a proper disinfectant will be obtained.

3rd consecutive repeat violation Observed QAC sanitizer solution with 0 ppm. Observed QAC sanitizer not at proper temperature. Observed dish machine chlorine sanitizer not at proper minimum strength.

QAC sanitizer solution shall have minimum concentration of 200 ppm. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC). Chlorine sanitizer solution shall have minim concentration of 50 ppm.

COS: PIC made new QAC sanitizer solution at proper concentration and temperature. All equipment and dishes will be manually washed in 3-compartment sink. Dish machine will need to be serviced to ensure proper sanitizer concentration.

Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

COS: Employees removed jewelry from hands/arms and washed their hands before returning to work.

Observed accumulation of debris in racks used inside dish machine.

A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours.

Note: PIC stated that the racks will be cleaned and/or replaced as needed.

Observed chemical test strips to be expired.

A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Note: PIC stated that new test strips will be ordered.

Observed gaskets with mold-like build-up.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Note: PIC stated the gaskets will be cleaned.

A box of oranges was observed with mold on some of the oranges.\511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. Note: Oranges were voluntarily discarded during the inspection.

Dish washing machine measured 0ppm of chlorine when tested with a chemical test kit. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P Note: Facility will wash, rinse and sanitize all equipment at the (3) compartment sink .

The following food items were observed with expired Date marking stickers; Cooked Chicken = 5/2/2024. Tomato soup = 4/16/2024. Lasagna = 4/14/2024. Pulled BBQ Pork = 3/28/2024. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.

6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock.

7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority:

(i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110 Current good manufacturing practice in manufacturing, packing, or holding human food;

(ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano;

(iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack;

(iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk;

(v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods;

(vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and

(vii) Shelf stable salt-cured products, such as prosciutto and Parma ham.

Note: All of the expired food items were immediately discarded during the inspection.

No covered receptacle was observed in the facility's rest room.

Observed raw ground beef to be placed next to and on top of ready-to-eat food.

Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination.

Note: PIC immediately placed raw beef below and away from ready-to-eat food.

Observed the dish machine to register with 0ppm of Chlorine when tested with a chemical kit, as well as the sanitizer buckets in the facility.

(n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Note: PIC immediately replaced the sanitizer buckets and dish machine sanitizations with the proper chemical concentrations.

Observed several expired heavy whipping cream containers to be located in the reach-in cooler.

Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.

Note: PIC immediately discarded all expired heavy whipping creams.