MIKES GALLEY RESTAURANT

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -drain line for dish machine

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -feta cheese, commercial packaging opened 2/19

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy, grits 100-102F. Manager stated placed out 2 hours prior, reheated to 165F Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -hand sink on cook line used as dump sink, significant food debris inside sink basin

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -some at upper portion

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -area near ceiling vents on cook line Repeat Violation

Basic - Cloth used as a food-contact surface. -placed on top of hash browns as cover Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. -bakery

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of cutting board at lowboy prep cooler at end of cook line Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -area under grill/fryers on cook line

Basic - Food not stored at least 6 inches off of the floor. -containers of icing on floor inside walk in cooler, bakery

Basic - Interior of ice machine/bin with rust that has pitted the surface

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surrounding areas around stove eyes, ledge below stove -hand sink basin -sides of fryers

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -bottom of reach in at end of cook line below microwave

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee picked up biscuit on floor to discard prior to heating biscuit inside microwave without washing hands/changing gloves. Advised to segregate to avoid touching contaminated surfaces while actively handling food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above ham inside walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -single service butter out front, marked 8am -grilled peppers/onions on cook line

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -pooled eggs

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -pooled eggs for front line, 51F after 4 hours @ 8am, per manager

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage gravy 129F-139F, top portion of sausage resting above top portion of gravy above fill line., recently placed out Corrective Action Taken Repeat Violation

Basic - Cardboard used to line for direct food-contact. -cooked potatoes inside cardboard box in walk in cooler, manager replaced into pan Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -cook line, area above holding/prep side

Basic - Equipment in poor repair. -microwave next to bread toaster

Basic - Floor soiled/has accumulation of debris. -cook line, behind cooking equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire shelving above small egg cooler on cook line -surface areas between stove eyes -exterior of squeeze bottles on cook line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -whole mushrooms intended to be washed prior to cutting stored above deli meat inside walk in cooler Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. -operator renewed during inspection

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 48-51F inside stand up fridge in wait station outside kitchen, manager stated placed in cooler 2 hours prior, moved to other unit Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Sausage patties 115F inside tabletop warmer in back, manager had employee remove and place on grill to reheat. Advised to monitor hot holding station in back for 135F or above Corrective Action Taken

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. -sliced ham

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Basic - Accumulation of debris on exterior of warewashing machine.

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. -manager had employee remove fish from packaging, provided operator updated flyer for thawing reduced oxygen fish.

Basic - Cove molding at floor/wall juncture broken/missing. -area outside of office

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled Hand sink on cook line -wire racks in warewashing area

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked sausage patties 115F-124F inside tabletop steam well located around corner behind cookline. -manager stated placed out less than 1 hour prior, reheated to 165F for hot holding above 135F. Corrected On-Site

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. -crabmeat

Intermediate - Handwash sink missing/inadequate at wait station. -manager stated employee set up ice well without him being aware. If ice well is to be used a handwash sink must be installed for compliance. To be verified during next unannounced inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -interior white splash guard inside ice machine showing colored substances.

Basic - Cove molding at floor/wall juncture broken/missing. -area on cook line under hand sink

Basic - Floor soiled/has accumulation of debris. -some debris on floor in bakery, along back end near baseboards

Basic - Interior of ice machine/bin with rust that has pitted the surface

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks on cookline

Basic - Open dumpster lid. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -some grease accumulated on all behind slicer area , backsplash behind grill

Basic - - From initial inspection : Basic - Disrepair/other damage to wall/door frame. -back door Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Warning - From follow-up inspection 2024-08-19: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -microwave Warning - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -cook line, under and behind equipment -dry storage Warning - From follow-up inspection 2024-02-05: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -near back door Warning - From follow-up inspection 2024-02-05: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef patties stored above raw fish inside walk in cooler Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -up front in server station, coffee pots 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. -cut ham inside walk in Corrected On-Site

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -dry storage area, moisture/brown stain on some tiles in corner

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. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -under cooking equipment Corrective Action Taken

Basic - Interior of ice machine/bin with rust that has pitted the surface -corners

Basic - No handwashing sign provided at a hand sink used by food employees. -mens restroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks above stove/pans with dust/debris//light grease build up -surface of cooler door at end of line

Basic - Open dumpster lid.

Basic - Soiled plates on line under dust/debris on rack above Corrected On-Site

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -hand sink plumbing in bakery

High Priority - Employee handled soiled equipment or utensils and then engaged handled clean equipment or utensils. -warewashing duties and handling raw shell eggs for pooling eggs being done by employee without any handwash steps. -manager addressed employee Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area. 5 live flies buzzing around bakery near floor drains. Manager sprayed with 70% alcohol Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -batter 57F at reach in cooler, topside less than 1 hour and currently double panned not allowing cold air to circulate under container. Employee moved pan lower into 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. Cooked sausage patties 100-110F inside table top warmer sitting on dry shelf rack, manager reheated to 167F Corrected On-Site

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. -deli meats

Basic - Drain cover(s) missing. -near washing machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelf at prep table next to food/equipment Corrected On-Site

Basic - Equipment in poor repair. -interior of microwave on cook line

Basic - Floor soiled/has accumulation of debris. -dry storage, under racks -cook line under grill

Basic - Food stored in a prohibited area. -raw shell eggs out for prepping pooled eggs at compartment sink near wash side/sprayer Corrected On-Site

Basic - Interior of ice machine/bin with rust that has pitted the surface

Basic - Open dumpster lid.

Basic - Uncovered food stored near sink exposed to splash. -eggs , warewashing area Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked potatoes inside walk in cooler 55-98F 3 hours stated manager

High Priority - Food with mold-like growth. See stop sale. -container of old beef base stored under cooler condenser unit inside walk in

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flies inside bakery area/food prep room

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw egg flats with fully cooked bacon resting on top for grease drainage. Manager replaced bacon, discarded flats. Egg flats are not reusable

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -turkey bacon 65F, manager stated was out during rush

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine

Basic - Cove molding at floor/wall juncture broken/missing.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on dry storage rack

Basic - Floor soiled/has accumulation of debris. -dry storage room

Basic - Food stored on floor. Oil cases

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

Basic - Hole in or other damage to wall. -server station

Basic - Interior of ice machine/bin with rust that has pitted the surface

Basic - Reuse of single-service or single-use articles. -egg flats

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine - From follow-up inspection 2021-09-16: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2021-09-16: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -near walk in cooler - From follow-up inspection 2021-09-16: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under cookline - From follow-up inspection 2021-09-16: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. - From follow-up inspection 2021-09-16: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on ansul lines between uses. Corrected On-Site - From follow-up inspection 2021-09-16: Time Extended