Blue Gill Quality Foods

Basic – Cutting board has cut marks and is no longer cleanable.n Observed a white cutting board with deep grooves in use on the cook line.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.n Observed employee drinks on a shelf over the cook/prep line.

Basic – Wood food-contact surface not properly sealed.n Observed unsealed wood at the end of the bar, used for the drink carbonator.

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.n Observed cooked/shredded pork placed in a pan, wrapped and placed in the walk-in cooler, no gloves. The chef directs the staff to wear gloves whenever touching food. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n Observed on the cook line in both roll top units that face the cooking equipment: cheese mix 49, Mac n cheese 46, yogurt 45, shrimp stock 46F. The Ambient air temperature in the kitchen was over 80F in some areas. The items below were not in violation. Warning

Intermediate – Handwash sink used for purposes other than handwashing.n Observed ice in the bar hand wash sink.

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/n Observed 4 cook staff in the kitchen, no Certified Food Manager on staff today.