THE GAFFORD

Basic - Wiping cloth sanitizing solution stored on the floor. Observed Wash cloth solution stored on floor. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna over ready to eat lettuce inside flip top reach in cooler at cook line. Operator stored properly.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw fish inside flip top reach in cooler at cook line. Operator stored items properly.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw shrimp (70F-cold holding) inside plastic container prep sink in kitchen. Per operator, items not prepared or portioned today, items left out of temperature for approximately 1 hour. Operator began procedures to bring shrimp to temperature. Corrective Action Taken

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice at bar. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp in standing water at 70F in plastic container in prep sink. Operator began prep process to bring shrimp back to temperature. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. 1 #10 can tomato sauce

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle hamburger bun and lettuce with bare hands. Operator coached employee on proper glove usage Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over who,e muscle beef

Intermediate - Handwash sink used for purposes other than handwashing. At dish area evidenced by coffee in sink

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna entree Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Three compartment sink replaced with dishwasher, hand sink dual purpose Warning

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. Dish machine sanitizing at 0/ppm/chlorine/bar area. Repeat Violation

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area/kitchen

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. Lemons/walk in cooler/corrective action taken/operator stored foods back on shelf. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters/storage area/frontline.

Basic - Wiping cloth sanitizing solution stored on the floor. Cook line/corrective action taken/operator stored sanitizer bucket properly. Corrective Action Taken

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. Dishmachine sanitizing at 0/ppm/chlorine

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk/opened over 24 hours before/walk in cooler/corrective action taken/operator labeled food. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Beurre blanc sauce, butter.

Basic - Carbon dioxide/helium tanks not adequately secured. Storage area/corrective action taken/operator secured tanks. Corrected On-Site

Basic - Food stored on floor. Bread/storage area./corrective action taken/operator stored bread properly. Corrective Action Taken

High Priority - Food with mold-like growth. One orange. Was discarded by operator.

Basic - Food not stored at least 6 inches off of the floor. Produce boxes in Walk-in cooler.