GAUGING KITCHEN & BAR Inspection – October 5, 2023

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Moved to walk in cooler to cool down. **Warning**

Warning

Intermediate 3

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Warning**

Warning

#8Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat three compartment sink and sanitizer buckets. **Warning**

Warning

#9Intermediate16-62-1

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**

Warning

Basic 5

#1Basic14-22-4

Basic – Can opener blade not kept sharp – observed metal shavings. **Warning**

Warning

#2Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. Service station and dish area **Warning**

Warning

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Floors soiled throughout kitchen **Warning**

Warning

#4Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Both bar sinks **Warning**

Warning

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen **Warning**

Warning

Florida Food Watch