GABYS FAMILY RESTAURANT

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Established using laundry bleach for wiping cloths. Employee discarded replaced all buckets Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees Keys above microwave

Basic - Water leaking from pipe under three compartment sink. Bucket acting the water

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board employees moved Corrected On-Site

Basic - wet wiping cloth/towel used under cutting board. Employee moved Corrected On-Site

High Priority - Container of medicine improperly stored. Advil Inside reach in cooler top shelf. Employee moved Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs at cook line. Employee labeled during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Employee labeled Corrected On-Site

Intermediate - Warewashing machine not automatically dispensing the sanitizer. Employee using a squeeze bottle to add during sanitation process.

Basic - Bowl or other container with no handle used to dispense food. Inside potatoes at cook line. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water on prep left side of steam blue. Employee moved Corrected On-Site

Basic - Food stored on floor. Box of steak on floor reach in freezer. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table left of steam table Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. During inspection observed cook crack raw shelled eggs did not wash hands and continued to cook food and touching spatula. Instructed to wash hands. Washed hands and changed gloves.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table chicken gravy (112F - Hot Holding) Put back on grill chicken gravy (173F - Hot Holding) Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer at service stations 200+ppm. Employee dumped and refilled now 50ppm. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Employee labeled during inspection. Corrected On-Site

Basic - Accumulation of mold-like substance in the interior of the ice machine/bin.employees cleaned during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. One CO2 take not chained. Chained during inspection.

Basic - Employee personal items stored in or above a on top of bag of onions. Employee moved. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler used for storage at cook line.

Basic - Open dumpster lid. Owner closed Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at cook line sausage (45F - Cold Holding); shredded cheese (46F - Cold Holding); feta cheese (47F - Cold Holding) potato salad (47 - Cold Holding) Due to overfilling. Owner took and half pan items and added to below. Educated sausage (43F - Cold Holding); shredded cheese (46F - Cold Holding); feta cheese (41F - Cold Holding) potato salad (43 - Cold Holding) Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Interior shelves of walk in fridge.

Basic - Buildup of food debris/soil residue on equipment door handles. Handle of back white fridge soiled

Basic - Drain cover(s) missing. Floor drain near walk in freezer.

Basic - Equipment in poor repair. Gaskets on deli reach in cooler broken.

Basic - Food stored on floor. Ice cream tub on floor of walk in freezer. Employee moved Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris. Gaskets of the glass cooler at cook line soiled.

Basic - Open dumpster lid. Corrected On-Site

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Stand alone reach in fridge under microwave. Stand alone white freezer only not fridge area. Employee cleaned and sanitized during inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind hot holding unit

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Was 0 ppm now 50 ppm . Educated employee added sanitizer Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stove cooking surface Warning - From follow-up inspection 2023-10-27: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Eggs and hash browns at cook line left out of temperature. Corrected On-Site Warning - From follow-up inspection 2023-10-27: Observed during call back inspection owner has a time stamp on the eggs and is now putting the hash browns in the cooler. Owner doesn't have written procedures printed out for Time as a public health control. Time Extended

Basic - - From initial inspection : Basic - Food stored in undrained ice. Fish in glass reach in cooler in standing water. Warning - From follow-up inspection 2023-10-27: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Near ice machine Warning - From follow-up inspection 2023-10-27: Time Extended

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. Provided operator with DBPR HR Forms 5030-103 and 5030-104 Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near three compartment sink. Operator replaced Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not sanitizing. 0PPM reading on test strip.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle and coffee on prep table. Operator removed Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating in server area behind bar.

Basic - Food stored on floor. Deep fryer oil in rear prep area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs (64F - Cold Holding) -butter packet (47F - Cold Holding) Discussed adding to Time as a public health control

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top has accumulation of food residue Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Employee wipe dish machine during time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweaters on prep table at dry storage area

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack Repeat Violation

Basic - Food stored on floor. -bucket with food items on floor in walk-in freezer

Basic - Hole in or other damage to wall. -next to ice machine Repeat Violation

Basic - Ice buildup in walk-in freezer. 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. -scoop handle in salt at slicer area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speaker box on prep table has accumulation of food residue -hood filters have accumulation of grease -sides of fryer have accumulation of grease -sides of flat top grill have accumulation of grease Repeat Violation

Basic - Single-service articles improperly stored. -coffee filters at front counter

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind ice machine has accumulation of dust -wall at slicer has accumulation of food residue -floor at cooks line has accumulation of grease Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line -container with powder substance in kitchen next to microwave 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. -Dishwasher (Chlorine 25ppm) Discussed setting up three compartment sink until dish machine is working

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -gravy (124F - Hot Holding retemp at 190 degrees Fahrenheit ) Discussed reheating to 165 degrees Fahrenheit with operator Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top has accumulation of food residue -can opener blade has accumulation of food residue -grill top has accumulation of food residue Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at hand sink next to ice machine

Basic - Bowl or other container with no handle used to dispense food. -foam cup used to scoop sugar at front counter

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack -plastic cups at front counter

Basic - Hole in or other damage to wall. -hole in wall at ice machine Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -stove ovens in kitchen have accumulation of food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -four doors reach in cooler has accumulation food residue -speaker box on prep station next to soda fountain syrup has accumulation of food residue -exterior of waffle maker in kitchen -sides of vertical boiler have accumulation of grease -sides of fryer have accumulation of grease -sides of flat top grill have accumulation of grease Repeat Violation

Basic - Soiled dry wiping cloth in use. -on cook's apron

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed celery over dressing in walk-in cooler Operator rearranged during time of inspection. business Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind ice machine has accumulation of dust -wall at waffle maker has accumulation of food residue

Basic - Wet mop not stored in a manner to allow the mop to dry. -in dry storage area

Basic - Working containers of food removed from original container not identified by common name. -sugar at front counter Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top has accumulation of food residue -cutting board next to hand sink in kitchen has accumulation of stain residue Warning - From follow-up inspection 2021-11-30: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -4 door reach in cooler gasket is torn Warning - From follow-up inspection 2021-11-30: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall to the right of ice machine. Warning - From follow-up inspection 2021-11-30: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer walk-in freezer. Warning - From follow-up inspection 2021-11-30: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -white refrigerator in back storage area -walk-in cooler Warning - From follow-up inspection 2021-11-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -sides of fryers have accumulation of grease -rack next to stove at walk-in cooler door has accumulation of food residue -speaker box at prep table has accumulation of food residue Warning - From follow-up inspection 2021-11-30: Observed clean hood filters during during time of inspection. Time Extended

Basic - - From initial inspection : Basic - Wrapper used as shelf cover with mug at front counter Warning - From follow-up inspection 2021-11-30: Time Extended