GARDENS OF GAINESVILLE

Observed employee use a handwashing sink to fill up a pitcher with water in main kitchen. Observed a bucket, that was being used to soak juice dispenser nozzles, stored in the handwashing sink basin in bistro kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. Corrective Actions: PIC immediately instructed employee to use 2-compartment sink to fill up the pitcher. PIC removed bucket from handwashing sink and briefly educated all kitchen staff on the importance of only using a handwashing sink to wash their hands.

Observed container of chopped lettuce in a cooling state in the walk-in cooler while fully covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: PIC uncovered chopped lettuce to allow heat transfer. See temperature log for cooling curve.

Observed Pre-Rinse Sprayer at MK High Temp Dish Machine to reach peak temperature of 96°F with time. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Note: PIC stated maintenance will be contacted to service pre-rinse sprayer.