- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. (Plates in buffet area not protected) **Repeat Violation**
- Basic - Open dumpster lid.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Drawer unit: salmon 62°f, chicken breast 61°f) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. (Drawer unit: salmon 62°f, chicken breast 61°f - employee discarded) **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (Sink in cook line area)
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. (Dishes in buffet area not protected) **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. (Raw bacon over oatmeal cookies) **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. (Area around juice nozzles)
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. (In sugar and flour in dry storage area) **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. (Plates and bowls on front counter not inverted)
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. (Diced tomatoes on cold table 48°f)
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. (Diced ham 48°f)
- High Priority - Employee failed to wash hands before putting on gloves to work with food. (Cook in kitchen did not wash hands before putting gloves on)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag of flour
- Basic - In-use tongs stored on oven door handle between uses.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Did not change gloves or wash hands **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Ice scoop container **Corrected On-Site**
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs stored on cloth towels
- Critical - Observed cloth used as a food-contact surface. under cutting board
- 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. Cook did not wash yands before putting on gloves.
- Observed old labels stuck to food containers after cleaning.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Apples
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Utensils
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. breads
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method. ambient air cooling with lid on container (waffle batter) Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg whites 58 degrees f and liquid eggs 65 degrees f on cookline Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. gravy
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. ground sausage dated 8/22 discarded by management Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breads and condiments (nuts, etc.)
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. Cooling cut melons with lid on the container. Corrected On Site.
- Critical - Observed food stored on floor. Bottles of water.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese
- Critical - Observed soil buildup inside ice bin.
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6/17/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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