- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on shelf. Removed. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Backpack in closet on box of single service items.
- Basic - Reach-in cooler door disrepair.
|
08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above prep sink. Moved to better location.
- Basic - Food stored on floor. Water bottles in closet.
- Basic - Uncovered food stored near sink exposed to splash. Paper towel dispenser at back prep area above food to be cut. A better location might be above the sink where the gloves are currently stored.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Feta 46°. Provolone 45°. Goat cheese 47°. Cheeses on make line filled too high. Reduced amounts. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bowls in prep area hand wash sink. Removed. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three employees working at time of inspection.
|
3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Open dumpster lid.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese over filled on line 54°, 50° for busy period. Sold cheese in question.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Returned. **Corrected On-Site**
|
10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Can opener blade not kept sharp - observed metal shavings.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above three compartment sink.
- Basic - Raw fruits/vegetables not washed prior to preparation. Cut apples with labels intact on make table.
- Basic - Single-service articles improperly stored. Paper towels below hand wash sink. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Dressing cups not covered in dispenser on prep line.
- High Priority - Dented/rusted cans present. See stop sale. Can of corn dented on lid seams.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Dented can.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Sanitizer bucket next to grill on prep table.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Drink machine in dining area. **Repeat Violation**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic bin. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In restroom. **Corrected On-Site**
- Intermediate - Sanitizer bucket containing toxic substance not labeled.
- Intermediate - Slicer blade soiled with old food debris.
|
3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/13/2012 | Complaint Full | Admin. Complaint Callback Complied |
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Panini press encrusted with grease.
- Critical - Observed soil buildup inside ice chute of soda machine.
- Wet mop not hung to dry. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. front counter
- Critical - Observed employee beverage container on a food preparation table or over/next to clean equipment/utensils and containers have no lid or straw.
- Critical - Observed employee food stored with customer food. moldy food in walkin cooler Corrected On Site.
- Critical - Observed food with mold-like growth. chicken tenders. discarded Corrected On Site.
- Observed mop/service sink not accessible-shelves over sink, prep table right in front of it.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in front line maketable, cheeses 57, boiled eggs 45, ham 46, turkey 49, pork 47, chopped chicken 45. Repeat Violation. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. chicken tenders Corrected On Site.
- Observed single-service items stored on floor.
- Critical - Observed toxic item stored by food. spray bottle labeled gas leak detector in reachin cooler Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. sanitizer spray bottle hanging over prep sink. Corrected On Site.
- Critical - Observed unlabeled spray bottles. mgr stated he did not know what was in them.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. tuna salad dated 5-8. Corrected On Site. discarded
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chopped chicken
- Wet wiping cloth not stored in sanitizing solution between uses.
|
5/15/2012 | Complaint Full | Administrative complaint recommended |
- 1. 03A 07 1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES. in front line maketable, cheeses 57, boiled eggs 45, ham 46, turkey, 49, pork 47, chopped chicken 45
|
5/15/2012 | Complaint Full | Admin. Complaint Callback Not Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Frontline make table holding food products at 48-50F. All PHF above 48F for more than 4 hours. Corrected On Site. FOOD DISCARDED Repeat Violation. Corrected On Site.
- Observed single-service items stored on floor. Cup lids in dry storage. Corrected On Site.
- Critical - Observed unlabeled spray bottle on kitchen counter. Corrected On Site.
|
1/11/2012 | Complaint Full | Administrative complaint recommended |
- Critical - Observed potentially hazardous food cold held at greater than 41degrees f. All PHF at 48 - 50F on front line make table. Corrected on site. Food discarded.
|
1/11/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Front line make table at 47F.
- Food-contact surface not smooth and easily cleanable. Green cutting board deeply pitted/grooved. No longer easily cleanable.
- Mop sink not accessible. Table blocking access.
- Critical - Observed food stored on floor. Case of chicken.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All PHF 48-52F on front line make table. Repeat Violation. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). All PHF on front line make table 48-51F.
|
9/27/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
8/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin with tuna, turkey and ham. Temperatures range from 47 to 60 degrees. Repeat Violation.
- Critical - Observed container of medicine improperly stored. Above a prep table.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves. Corrected On Site.
- Critical - Observed employee improperly washing hands. Less than 20 seconds Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Turkey, tuna, ham Temperatures range 47 to 60 degrees f in reachin cooler. Repeat Violation.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. By the dishwash sink
|
6/3/2011 | Routine - Food | Administrative complaint recommended |
- No mop/service sink installed/available at establishment.
|
9/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/16/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. CHEESES PACKAGED YESTERDAY IN TOP OF MAKE TABLE AT 44 to 47 F
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. CHEESE HOLDING MAKE TABLES.
|
6/7/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.BOTH MAKE TABLES.
- Critical. Violation: 05-04-1 Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical. Violation: 35A-09-1 Observed the presence of insects, rodents, or other pests.BUG LIGHT MOUNTED ABOVE CLEAN UTENSILS STORAGE RACK.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
4/6/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.BOTH MAKE TABLES.
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed the presence of insects, rodents, or other pests.BUG LIGHT MOUNTED ABOVE CLEAN UTENSILS STORAGE RACK.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
4/5/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.WHEN PUTTING ON GLOVES.
|
7/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/23/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Designer Greens Gainesville, 1702 W University Ave Suite E, Gainesville, FL »