- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Outer openings protected from insects, rodent proof
- Critical - Outer openings protected from insects, rodent proof
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Thermometers, gauges, test kits provided
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Water source safe, hot and cold under pressure
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Critical - Employee training validation
- Critical - Facilities to maintain product temperature
- Critical - Fire extinguishers - proper and sufficient
- Critical - Food management certification valid
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Gas appliances - properly installed, maintained
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Plumbing installed and maintained
- Pre-flushed, scraped, soaked
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical - Sanitization-concentration and/or temperature
- Critical - Wholesome, sound condition
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7/5/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin at 48. Corrected On Site.
- Missing drain plug at dumpster.
- Critical - No Certified Food Manager for establishment.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. for quaternary ammonium Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. reachin fReezer Corrected On Site.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- 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.
- Critical - No thermometer provided to measure temperature of food product. 0-220 degrees Corrected On Site.
- Nonfood-contact surfaces not designed and constructed to prevent possible cross contamination-no barrier between handsink and triple sink.
- Observed unnecessary items on the premise. steamtable in bbq cooker room.
- Critical - Outer openings not protected with self-closing doors. bbq cooker room
- Critical - Vacuum breaker mising at hose bibb. mop sink
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5/6/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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