GATOR GRILLE AT FIDDLERS CREEK

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. An employee washed their hands without rubbing hand for 10 seconds. Operator spoke with the employee about proper hand washing. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler in the service area coleslaw (52F - Cold Holding). See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler in the service area coleslaw (52F - Cold Holding). See stop sale.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 78F standing water on the cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. There is no handle inside washing sign at the hand washing sink in the server area at the bar.

Intermediate - Handwash sink not accessible for employee use at all times. There is a garbage can in front of the hand washing sink next to the ice machine in the service area.

Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink next to the ice machine in the service area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and pasteurized shell eggs are stored in the same pan. Operator separated the eggs. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. The hand wash sink in the service area at the bar is used as a dump sink as evidenced by ice in the sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink in the service area at the bar or at the hand washing sink behind the bar.

Basic - Carbon dioxide/helium tanks not adequately secured. There is a unsecured carbon dioxide tank by the bag in box storage rack.

Basic - In-use tongs stored on equipment door handle between uses. There are tongs on the oven door. Operator removed the tongs. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. There are cooked chicken breasts and raw shrimp thawing at room temperature on hand cart in the kitchen. Operator moved items to proper storage to thaw. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - In-use tongs stored on equipment door handle between uses. There are tongs on the oven door handle. Operator removed the tongs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi rice (60F - Cold Holding). Operator provided procedure for time as a public health control. Sushi rice has not been out four hours. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. There are several employees with expired food safety training certificates.

Basic - Time/temperature control for safety food thawed in an improper manner. There is shrimp and fish thawing in standing water in the prep area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. There are wet wiping towels on top of the under counter reach in freezer. Repeat Violation

Basic - Wet wiping cloths stored in detergent.

Intermediate - Handwash sink not accessible for employee use at all times. There are spoons in the hand washing sink on the cook line. Operator removed the spoons. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping towel not stored in sanitizer at the gar.

Basic - In-use tongs stored on equipment door handle between uses. There are four pair of tongs hanging from the oven door handle. Operator removed the tongs. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle at the bar. Operator discarded the spray bottle. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. There is a pair of tongs hanging from the oven door handle. Operator removed the tongs. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. There is an employee eating in the dish washing area.

Basic - Equipment and utensils not properly air-dried - wet nesting. There are multiple pans wet nesting on the clean pan storage shelves.

Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from the oven door handle.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (46°F - Cold Holding); hard boiled eggs (47°F - Cold Holding)in the top of the over under cooler/freezer next to the salad station. Operator moved out of temperature items to another cooler until this cooler can be repaired. Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed that employee training has expired.

Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled chemical spray bottle in the dish washing area.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed two unsecured carbon dioxide tanks in front of the bag in box soda storage.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door handle.