Gators Den Sports Grill

Basic – Accumulation of debris inside warewashing machine

Dish machine in dish area.

Basic – Bowl or other container with no handle used to dispense food

Cup used to scoop auju gravy in cook line reach-in cooler.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Vents throughout the kitchen.

Basic – Cloth used as a food-contact surface

Employee using cloth to dry dishes.

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

Fish stored in cook line reach-in cooler.

Basic – Equipment and utensils not properly air-dried – wet nesting

Cups stored in wait station.

Basic – In-use ice scoop stored on soiled surface between uses

Ice scoop stored on top of ice machine.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Area around milk nozzle of milk dispenser in wait station

Area around soda nozzles of wait station soda machine

Hood vents above grill on cook line. Repeat Violation

Basic – Open dumpster lid

Dumpster behind building

Drain plug missing. Repeat Violation

Basic – Stored food not covered

Pan of butter chips in walk-in freezer

Manager placed lid on pan. Corrected On-Site

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Employee entered kitchen from hotel lobby and proceeded to handle cooked fish without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee handled dirty dishes in dish area and proceeded to handle clean utensils without washing hands. Manager had employee wash hands.

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale

Cooked shrimp stored in cook line reach-in cooler, item dated 9/12.

High Priority – Toxic substance/chemical improperly stored

Case of quaternary sanitizer stored next to clean bowls on bottom shelf of prep table at end of cook line.

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet

Hose side of splitter missing vacuum breaker. Repeat Violation Admin Complaint

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Blade of can opener on kitchen prep table

Cutting board on cook line reach-in cooler stained. Repeat Violation

Intermediate – Handwash sink does not have enough water pressure to properly wash hands

Hand washing sink in dish area.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No hand towels at kitchen hand washing sink

No soap at all kitchen hand washing sinks except hand washing sink outside of office. Repeat Violation