Luis’s Garden Grille Llc

Basic – Carbon dioxide/helium tanks not adequately secured. By kitchen door entrance

Basic – Current Hotel and Restaurant license not displayed.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Employee drink sitting next to restaurants tea pitchers. Server station.

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor employee removed from floor. Corrected On-Site

Basic – Water leaking from pipe and/or faucet/handle. Hand washing sink by the Dishwasher

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Stored by meat slicer by glass refrigerator.

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. Server dropped off soiled utensils and than grabbed a clean knife to place under a plate of pancakes for service. Discussed with management the importance of hand washing.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Liquid egg batter over ready to eat food in reach in cooler on main cooks line

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine above 50-100 ppm manager remade to 100 ppm Corrected On-Site

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. Repeat Violation

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for one employee Repeat Violation

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. Missing for 1 employee.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook noodles walk in cooler not dated.