GATOR'S DOCKSIDE OF JONESVILLE

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on counter in bar area. Repeat Violation

Basic - Missing drain plug at dumpster. Drain plug missing from dumpster. Repeat Violation

Basic - Open dumpster lid. Lid of dumpster left open. Manager closed the lid during this inspection. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Bag containing single-use gallon jugs stored directly on floor inside beer walk-in cooler. Manager removed the jugs from the floor during this inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on shelf in warewash area.

Basic - Floor area(s) covered with standing water. Water pooling in low spot on floor near mop sink.

Basic - In-use tongs stored on equipment door handle between uses. Three sets of tongs hanging from fryer door handles. An employee removed all three tings from the area during this inspection. Corrected On-Site

Basic - Missing drain plug at dumpster. Drain plug missing from dumpster.

Basic - Old labels stuck to food containers after cleaning. Remnants of old labels on three pans and one pan lid on storage shelf and rack in warewash area. Repeat Violation

Basic - Unnecessary items stored in garbage enclosure. Discarded high chair outside beside dumpster. Manager placed the chair inside the dumpster during this inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray containing raw tuna stored on shelf directly above tray containing fully-cooked pork on rack inside walk-in cooler. Manager moved the raw tuna to the bottom shelf during this inspection. Corrected On-Site

Basic - Equipment in poor repair. Reach-in cooler drawers at cookline nonfunctional. No TCS foods stored inside unit. Manager stated they should be repaired soon.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind nozzles of fountain machine in server station soiled with mold-like substance.

Basic - Old labels stuck to food containers after cleaning. Old label on side of large plastic pan in storage in warewash area. Manager moved pan back to the warewash area to be properly washed, rinsed, and sanitized. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing sanitizer stored directly on top of sliding door on top of reach-in cooler containing clean mugs in bar area. Manager removed spray bottle from top of cooler during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped into handwash sink in server station.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested pans on clean dish rack in warewash area.

Basic - Unclean building components, attachments or fixtures. 1. Air vent in kitchen above breading station soiled with dust. 2. Exterior of hood near breading station soiled with dust.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee at cookline placed raw chicken on the grill with gloved hands, then handled cooked chicken with the same gloved hands. Manager had employee discard the cooked chicken, wash hands, and put on new gloves before continuing to work at cookline. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray containing seared/raw tuna on shelf above open pan containing brown gravy cooling on rolling rack inside walk-in cooler. Manager moved raw tuna to shelf below gravy during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warming unit at cookline: French onion soup (119F - Hot Holding). Employee at cookline stated the French onion soup has been held inside unit for approximately three hours. Manager had employee begin reheating the soup to 165F. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped into handwash sink in bar area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine chemical test strips unavailable for dish machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans in warewash area near three-compartment sink.