- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment in poor repair. Interior door of cookline reachin with exposed insulation.
- Basic - Food stored on floor.walkin freezer **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwaves soiled with encrusted food debris. Microwaves with missing fan guards.
- Basic - No conspicuously located ambient air temperature thermometer in holding units. Reachin freezer on cookline, server area, reachin cooler, east end of cookline
- Basic - Sanitizing solution not maintained clean. At triple sink
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook, east end of cookline **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 50, top of cookline reachin. Corned beef 45, rice 49 in bottom of cookline reachin.foods re temped at end of inspection and had dropped to 41-42° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Plate with raw egg over cheese, top of reachin cooler. **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On cookline **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Cookline reachin foods 45-50. No ambient air thermometer present.
- Intermediate - Microwaves missing fan guards cover/splatter shield.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Sme certificates are copies
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In potatoes **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters. Rear stove
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Energy drink in cookline reachin **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Gloves **Corrected On-Site**
- Basic - Food stored on floor soda boxes.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reachin freezers on cookline
- Basic - No handwashing sign provided at a hand sink used by food employees. Wait area **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walkin cooler floor
- Basic - Wall in disrepair. In rear prep area
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline reachin on east end, sausage 46, pork chops 48, hamburger 47. At end on inspection, temps had fallen 2-3°.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Rear prep area
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Rear stove
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline reachin, east end.
- Intermediate - No soap provided at handwash sink. Dish area **Corrected On-Site**
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A). Old labels stuck to food containers after cleaning
- Basic - Food storage container/container lid cracked or broken. **Repeat Violation**
- Basic - Food-contact surface not smooth and easily cleanable. Fan guard missing in microwave
- Basic - Interior of microwaves soiled with encrusted food debris.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Cook line **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Feta cheese, butter.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dish area
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8/2/2013 | Routine - Food | Call Back - Complied |
- Basic - 4-603.15(A). Old labels stuck to food containers after cleaning
- Basic - Drain cover(s) missing.
- Basic - Equipment in poor repair. Cook line reachin at 48°
- Basic - Food storage container/container lid cracked or broken. **Repeat Violation**
- Basic - Food stored on floor. Oil jugs, potatoes **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Fan guard missing in microwave
- Basic - Interior of microwaves soiled with encrusted food debris.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Cook line **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line reachin
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee touched soiled apron/clothes 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. Feta cheese 53°, potatoes 45, ham 54, turkey 48, stuffing 47, roast beef 49, rice 55, cook line reachins. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Feta cheese, butter.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Batters made at 11:45pm at 46-48° in reachin
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dish area
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7/31/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in flour.
- Basic - Building components, attachments or fixtures in poor repair. Front hand wash sink cracked.
- Basic - Case of single-service articles stored on floor in dry storage area. Togo boxes in server station. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cook line. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Jacket under prep table. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored in a prohibited area. Ketchup bottle in cabinet with chemical. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Front line cooler.
- Basic - Grease on the ground and/or pad around grease receptacle. Fryer debris preventing oil to properly enter receptacle. On lid and some on pad.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bowl in flour. Pitcher in sugar. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop in frozen shrimp. **Corrected On-Site**
- Basic - Inaccurate/damaged pressure gauge on dishmachine. Rinse gauge not functioning.
- Basic - Interior of microwave soiled with encrusted food debris. Both in server station.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Reach in cooler.
- Basic - Leaking pipe at plumbing fixture. At base of front hand wash sink.
- Basic - Old food stuck to clean dishware/utensils. Small pan and ramekins. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Open dumpster lid.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Rear hand wash sink.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Margarine with butter at 46?,48?, cut melon at 45?, 52?. Corrective action iced melon and butter.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Dish rack placed on hand wash sink. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Potato container. **Corrected On-Site**
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4/25/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Old food stuck to clean dishware/utensils.
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2/21/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Basic - Observed: Clean utensils or equipment stored in dirty drawer or rack. **Warning** Priority: Basic
- High Priority - Observed: Employee failed to wash hands before putting on new set of gloves to work with food. **Warning** Priority: High Priority
- Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Prep pans. **Warning** Priority: Basic
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N Monroe St., Tallahassee, FL 32399-0783. Change of owner 1/03/2013. **Warning** Priority: High Priority
- Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. 109 degreesF. **Corrected On-Site** **Warning** Priority: Basic
- Basic - Observed: Old food stuck to clean dishware/utensils. **Warning** Priority: Basic
- Observed: Portable fire extinguisher gauge in red zone. For reporting purposes only. **Warning** Priority: Reporting
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2/4/2013 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Perkins Restaurant & Bakery #1131, 6825 W Newberry Rd, Gainesville, FL »