FORREY GRILL

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed women's restroom door not tight fitting.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. The open drink was removed from above prep table in the prep area. Corrected On-Site

Basic - Equipment in poor repair. Observed reach-in cooler beside oven and walk-in cooler gasket torn.

Basic - Floor tiles missing and/or in disrepair.

Basic - In-use tongs stored on equipment door handle between uses. Tongs was removed from oven door. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic plates above steam table not inverted. The operator inverted plastic plates during inspection. Corrected On-Site

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. Observed employee handle dirty dishes then clean dishes without washing their hands and changing gloves. Explained proper hand washing technique to the employee. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on the can opener blade. Operator cleaned can opener. Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially prepared salmon marked on each individual portion to remove from package before thawing, salmon not removed from packaging.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in the ware washing area. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of food debris on can opener blade.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed build up of food debris on reach in cooler door handles. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of dust on metal beam on cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled in kitchen and ware washing areas.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled bottle of spray chemical hanging next to 3 compartment sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling of walk in cooler soiled with food debris.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with bread crumbs in bulk in use bin.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of food debris on walk in cooler shelves and reach in cooler gaskets throughout restaurant.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of food debris on can opener blade.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles of reach in coolers in kitchen and walk in cooler unit soiled with food debris.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen soiled with grease like substance. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in bulk use sugar bin not stored so handle does not contact sugar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed plastic baffle curtain in walk in freezer soiled with black mold like substance. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands. Informed employee on the importance of washing hands. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled bottle of degreaser next to dish machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in ice machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tanks not secure in bar area or storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen with build up of grease.

Basic - Hole in or other damage to wall. Observed wall in dry storage in need of repair, not sealed or painted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed baffle curtain in walk in cooler soiled with black mold like substance.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee cup of Starbucks coffee on top shelf of servers cooler. Operator removed coffee cup. Corrected On-Site

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall damaged in dry storage area. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall build up of grease food debris, throughout kitchen.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Educated employee on priming sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon 46F cold hold, cut lettuce 46F cold hold less than 4 hours. Operator turned down reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauteed mushrooms 129F hot hold less than 4 hours. Observed placed Sauteed mushrooms in deeper pan with lid. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Observed drink pitchers stored in hand wash sink in beverage/wait station. Operator removed pitchers. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed packaged frozen mussels thawing at room temperature. Operator placed in reach in cooler. Corrected On-Site

Basic - Wall not smooth, nonabsorbent and easily cleanable in back food preparation area underneath ac unit.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without properly washing hands in between glove change.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored above open container of tomato sauce in reach in cooler. Operator moved eggs to outside walk in cooler. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed build up of black mold like substance in ice machine.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without proper hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans in ware washing not properly air dried before stacking.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on dirty surface on the top of the outside ice machine.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Operator moved ice scoop. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in cooler with heavy rust pitting.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese and salmon , etc in reachin cooler in prep area. Product moved to walkin cooler for cooling and cold holding Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili 104°F, soup 114°at in steam table, soups and chili placed on cookline for reheating Corrective Action Taken

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.

Basic - Cardboard used to line nonfood-contact shelves in walkin freezer Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Single-service articles improperly stored. Coffee filters uncovered

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in walkin cooler, storage corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese 50°F cold holding, meatballs 46°F in reachin cooler by kitchen entrance . Employee iced product for cooling and cold holding Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushrooms hot holding at 100°F in steam table, mushrooms reheated Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on clean dishes , server area Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching in sugar bin Corrected On-Site

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Employee cloth drying dishware