- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 67, cream cheese 70, milk 46 on breakfast bar
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 27-18-1 Hot water supply not maintained during peak periods. no hot water for kitchen.
- Critical - Violation: 30-11-1 Observed sanitizer hose at dish sink lower than flood rim of sink.
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. 1 live roach in men's room
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. hole through wall for drain hose
- Critical - Violation: 48-01-2 Boiler leaking and discharging water into hose onto ground out back. boiler inoperable
- Critical - Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only. expired 8-11
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. one employee card on wall for someone who no longer works here. no training for employees responsible for breakfast bar.
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7/17/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Boiler leaking and discharging water into hose onto ground out back. boiler inoperable
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. stored with dirty utensils
- Drain cover(s) missing. floor drain by triple sink
- Critical - Hand wash sink lacking proper hand drying provisions. 2 handsinks
- Critical - Hand wash sink lacking proper hand drying provisions. in employee restrooms
- Critical - Hot water supply not maintained during peak periods. no hot water for kitchen.
- Critical - No current boiler certification provided/available. For reporting purposes only. expired 8-11
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. one employee card on wall for someone who no longer works here. no training for employees responsible for breakfast bar.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dead roaches on premises. 2 in men's employee restroom Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. chocolate fountain
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 63 on breakfast bar
- Observed residue build-up on nonfood-contact surface. on all handsinks
- Critical - Observed sanitizer hose at dish sink lower than flood rim of sink.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. bowls, plates not inverted or under sneezeguards at breakfast bar
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. hole through wall for drain hose
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. breakfast bar not under sneezeguards.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. wad of soiled cloths in mop sink
- Unwrapped single-service utensils not presented so that only the handles are touched.
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5/10/2012 | Routine - Food | Warning Issued |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees F. On the buffet, butter packets at 66 degrees F and cream cheese at 67 degrees F.
- Critical - Observed some training certificates not filled out for all food employees.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/15/2011 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Storage/handling of clean equipment, utensils
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Current license properly displayed
- Floors properly constructed, clean, drained, coved
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Original container: properly labeled, date marking
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Thermometers provided and conspicuously placed
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1/21/2011 | Food-Licensing Inspection | Warning Issued |
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