The Red Gill Bistro

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

Interior of large ice bin near prep area and white deflector plate in ice machine soiled

Also, ice bin at soda dispensing machine at front service line soiled.

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

Cup without handle used to dispense flour and other seasonings Mon front service line.

Basic – Carbon dioxide/helium tanks not adequately secured

Two CO2 tanks on front service line not adequately secured. Repeat Violation

Basic – Dead roaches on premises

Observed four dead roaches in oven under stove.

Basic – Drain cover(s) missing

Drain cover missing from drain in front of dishwashing machine. Operator stated plumber was working in that area yesterday.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee personal belongs stored on cutting board and prep counter near food pick up window. Employees removed cell phone and charging case for ear buds. Corrected On-Site

Basic – Equipment in poor repair

Gasket on walk in freezer in disrepair. Repeat Violation

Basic – Food not stored at least 6 inches off of the floor

Food in plastic drawers in prep area not at least 6 inches off the floor.

Basic – Hole in or other damage to wall

Lower Wall next to hand wash sink in warewashing area in disrepair. Repeat Violation

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

Multiple pairs of tongs hanging on handle of oven.

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

Gaskets on multiple reach-in coolers on cookline soiled. nAlso, gasket on walk-in-cooler soiled. Repeat Violation

Basic – Single-service articles improperly stored

Multiple boxes with individually wrapped sleeves of to go cups/ bowls/ trays stored on floor in dry storage room

Also, lids and coffee stirrers stored under paper towel dispenser next to handwash sink being exposed to splash and drips of water from handwashing on front service line

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee preparing meals put on gloves after seeing inspector come in without washing hands and then changed tasks to prepping other foods. Discussed with operator. Corrective Action Taken

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed one flying insect in warewashing area.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw shelled eggs stored over ready to eat melon in single door reach-in cooler next to grill. Operator removed shelled eggs to properly store. Corrected On-Site

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

sliced pepper jack cheese (47F – Cold Holding); sliced cheddar cheese (48F – Cold Holding) in shallow pan of ice across from grill. Discussed with employee that there was not enough ice in pan to chill cheese. Employee filled pan with ice and submerged pans of cheese into ice to chill cheese

Also, liquid eggs (58F – Cold Holding);in reach-in cooler across from oven. Operator stated employee had the container of eggs out during breakfast rush. Operator stated he will tell employee to make sure eggs stay in cooler to chill

Rechecked temps of cheese at end of inspection and both 43F Corrective Action Taken Repeat Violation Admin Complaint

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

Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Repeat Violation

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nRobert B CFM certification expired 4-21-22. Staff stated he is still employed here-chef Repeat Violation Admin Complaint

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

Cutting boards on reach-in coolers on cookline soiled/ stained

Also, portable cutting board in prep area in front of food pick up window and portable cutting boards on clean storage shelf soiled/ stained. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sink at end of kitchen used as a dump sink for cooked noodles.

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

No paper towels at hand wash sink in bar area and in prep area. Operator replenished paper towels. Corrected On-Site 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

Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Two employees working filled out health form during this inspection. Corrective Action Taken Repeat Violation