GREGORYS FUSION RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in walk-in cooler. The owner is moving the raw shrimp beside the raw chicken Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

Intermediate - No soap provided at handwash sink in bar.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings and taco meat in walk-in cooler not date marked.

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed very low water pressure in women's restroom.

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

Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open drink in reach-in cooler across from cook line. The owner discarded open drink. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled on cook line. Warning - From follow-up inspection 2023-09-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. Warning - From follow-up inspection 2023-05-09: Time Extended - From follow-up inspection 2023-06-08: Time Extended

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 set up 3 compartment sink. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook place gloves on without washing hands before working with food. Educated cook on washing hands prior to placing on gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lasagna (59F - Cold Holding); ham and turkey mix (59F - Cold Holding) in reach-in cooler across from cook line. The cook discarded lasagna and ham and turkey mix. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and lasagna not date marked in reach-in coolers.

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across cook line not maintaining cold holding.

Basic - Food stored on floor. Observed containers of raw chicken on floor in walk-in freezer.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in stand up reach-in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine.

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. Observed cook wiping hands on cloths and apron while food preparation. Educated cook on washing hands after touching cloths or apron while food preparation. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw ground beef. The cook switched the raw chicken and raw ground beef in walk-in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

Intermediate - Handwash sink not accessible for employee use at all times beside 3 compartment sink. The operator removed bucket from hand washing sink. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Carbon dioxide/helium tanks not adequately secured under computer table beside hand washing sink. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Observed black duct tape on microwave.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone above prep table. The operator removed cell phone from above food preparation area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. The cook removed tongs from equipment door. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. The operator removed towel under cutting board. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination on top of preparation table. The cook inverted single service items from contamination. Corrected On-Site Repeat Violation

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. The manager called technician to get dishwashing machine serviced. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator go from dishwashing area than cook line. Educated operator on proper hand washing. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed packaged raw ground beef and packaged raw pork in same container in walk-in cooler. The manager placed them in separate containers. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink beside 3 compartment sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna, ground beef and onions and spinach pie not date marked in walk-in cooler.

Intermediate - Records/documents for required employee training do not contain all of the required information. Employee Training Certificates not complete.

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - In-use tongs stored on equipment door handle between uses.

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