- Basic - Bulk milk dispenser with dispensing tube not cut at an angle. In lobby.
- Basic - Coffee/tea filters not stored in a protected manner to prevent contamination. In lobby kitchen above brewers. Large quantity 20 or more not in bag. Moved to container. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purses on top of towels in lobby kitchen under prep table. Moved towels. Placed purses beside. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over green onions in lobby make table. Moved. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Purell on top of make table in lobby dining. Moved. **Corrected On-Site**
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken. Large lettuce container cracked on corner in make table.
- Basic - Old labels stuck to food containers after cleaning. Old labels under new labels on rice containers.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. On side connected to red hose.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45°. Shredded cheddar 44°. Sour cream 46°. Blue cheese 48°. Chicken wings 46°. Boiled egg 46°. In make table across from fryers.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. On underside.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Heavy cream and cut sausages in reach-in cooler on cook line.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Make table across from fryer at close to 45° - 48°. Notified maintenance.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls in dry storage area.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. In kitchen more than would be used in a shift. Placed in bag. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Gatorade. At breakfast buffet. Disposed. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Large Togo boxes. Flipped **Corrected On-Site**
- Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Gloves in kitchen restroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On dish storage shelf. Put in sanitizer. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Mr clean on clean dish shelf. Moved. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In kitchen on diffuser.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Soda machine in kitchen. Underside of dispenser.
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 47?F, cooked onions 44?F **Repeat Violation**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Eggs, pastries
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient air temperature is 50?
- Intermediate - Encrusted material on milk dispensing area.
- Intermediate - Using cutting board as a desk, counting money.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. liquid eggs 45-48 in reachin cooler. placed in freezer and at 41 by end of inspection. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. when display cases are opened, food is exposed to contamination.
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/18/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Observed toxic item stored over food. sterno. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. gravy in a chafing dish not under sneezeguard. Repeat Violation.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Food protection during storage, preparation, display, service, transportation
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10/19/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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5/12/2011 | Routine - Food | Call Back - Complied |
- Critical - No proof of a Certified Food Manager for establishment.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. form provided
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausages 46. Repeat Violation. discarded Corrected On Site.
- Critical - Observed toilet functioning improperly. out of order sign on stall
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage gravy. discarded. Corrected On Site.
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3/8/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. omelet station in dining room has no sneezeguard
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area. omelet station in dining r0om
- Violation: 51-16-1 No plan review submitted and for addition of omelet station in dining room. plans must be submitted within 60 days to tallahassee office. no plan review has been submitted
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9/30/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs 53, sausage, green peppers & onions, ham 70 on omelet station.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. omelet station in dining room has no sneezeguard
- Observed employee with no hair restraint.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. temp gauge reading 130-must be 180
- Critical. Hand sink missing in food preparation room or area. omelet station in dining r0om
- No plan review submitted and for addition of omelet station in dining room. plans must be submitted within 60 days to tallahassee office.
- No copy of latest inspection report.
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7/23/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/14/2010 | Food-Licensing Inspection | Call Back - Complied |
- Critical. Current license properly displayed
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12/14/2009 | Food-Licensing Inspection | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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11/17/2009 | Food-Licensing Inspection | Call Back - Extension given, pending |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Food protection
- Single service items properly stored, handled, dispensed
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Electrical wiring - adequate, good repair
- Critical. Current license properly displayed
- Other conditions sanitary and safe operation
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9/9/2009 | Food-Licensing Inspection | Warning Issued |
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