GALLERY GRILLE

High Priority - Cook switched from working with raw poached eggs to plating ready-to-eat bread without washing hands on cook line. Cook went to wash his hands. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.25 Warning

High Priority - Raw smoked salmon stored over/not properly separated from ready-to-eat capers and dressings on cook line. Operator removed salmon. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Home fries (80F-82F) hot holding since 30 minutes in basket on top of fryer. Cook reheated potatoes to 198F for further hot holding. Corrected On-Site Warning

Intermediate - Establishment not maintaining oyster tags for 90 days. Reviewed proper procedures with operator. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Gallery eggs, Eggs Benedict, Eggs Blackstone, Eggs Florentine containing poached eggs smoked salmon plate on menu not identified as raw or undercooked foods. Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed consumer advisory. Operator displayed on wall. Corrected On-Site Warning

Basic - Employee personal cell phone stored in or above a food preparation area, on prep table at cook line. Cook removed. Corrected On-Site Warning

High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Observed Diced raw onions stored in chlorine sanitizer bucket , diced raw potatoes stored in dish machine detergent bucket at walk in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over fully cooked ribs, raw chicken over bread at white reach in freezer on cook line. All products not in commercial packaging. Raw smoked salmon and raw beef over fully cooked grits at walk in cooler. Educated operator on proper storage procedures. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw beef and raw fish at white reach in freezer at rear storage area. Raw chicken not in commercial packaging. Educated operator on proper storage procedures. Repeat Violation Admin Complaint

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. walk in cooler: cooked sausage (50F - Cold Holding) Observed in walk in freezer that is inside the walk in cooler. Walk in freezer is not operable, thus an extension of the walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler: cooked sausage (50F - Cold Holding) Observed in walk in freezer that is inside the walk in cooler. Walk in freezer is not operable, thus an extension of the walk in cooler. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Cook line flip top: cooked onions (81F - cold holding) Per operator, not prepared or portioned today. Per operator left out of cooler by fryer during breakfast rush for approximately 45 minutes. Operator placed product in reach in freezer to quick chill. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. steam table: sausage gravy (91F - Reheating) at 9:33; reheating since 8:00 - 131F at 10:00. Operator returned product to stove and reheated to 165+F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Employee washed and sanitized can opener blade. Observed cook line Cutting boards soiled with black mold like substance. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hard boiled eggs cooling in hand wash sink in breakfast prep area. Operator removed eggs from sink. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.

Intermediate - No soap provided at handwash sink. At hand wash sink by cook line. 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. Not available at time of inspection. Time control procedure printed for operator. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Marinara made 9/28 no date mark at reach in cooler by breakfast prep area. Cooked sausage, cooked mushrooms made 9/28 not date marked at walk in cooler. Advised operator to date mark all products.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Surface cleaner spray bottle not labeled by bar area. Advised operator to ensure all chemicals are labeled.

Basic - Current Hotel and Restaurant license not displayed. Not available at time of inspection.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at flip top cooler on cook line.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site