New Garden

Basic – Employee with no hair restraint while engaging in food preparation

Observed employee with no hair restraint on cook line.

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

Observed wet nesting in bowls on shelf over prep area across from cook line.

Basic – In-use spatula stored in cracks between pieces of equipment

Observed on cook line spatula stored in between grill and fryers.

Basic – In-use tongs stored on equipment door handle between uses

Observed tongs hanging from door handle of warmer on cookline.

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

Observed build up on hood over saute area of cook line.

Basic – Time/temperature control for safety food thawed in an improper manner

Observed shrimp in a bowl in standing water thawing on prep table across from cook line. Operator placed shrimp into walk in cooler. Corrected On-Site

Basic – Unpackaged food in an unprotected holding unit in a customer/nonsecure area

Observed unlocked reach in freezer in hallway leading to public restrooms.

High Priority – Nonfood-grade containers used for food storage – direct contact with food

Observed dry rice stored in non food grade container at cook line

Observed Rangoon stored in non food grade bag in mini fridge in kitchen. Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Cut leafy greens located on prep table across from cook line at 53F for approximately 1.5 hours. Advised operator to place item into fridge.

High Priority – Toxic substance/chemical improperly stored

Observed WD-40 and a bottle of glue next to condiments stored on shelf near employee hand wash sink.

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items

Emailed Big 6 to operator. Operator will post Big 6. Corrective Action Taken

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

Observed soiled can opener blade.

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

Emailed agreement to operator. Operator filled out form. Corrective Action Taken Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Observed egg rolls stored in walk in cooler with no date marking. Operator stated egg rolls were made 2 days earlier. Advised operator to date mark items that are prepared on site and not used with in 24 hours.

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.