GAR SING RESTAURANT Inspection – June 27, 2024

High Priority 2

#8High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Observed thank you bag with produce inside at walk in cooler.

#9High Priority08A-04-5

High Priority – Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over produce at walk in cooler.

Intermediate 2

#10Intermediate12A-03-4

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Observed cook washing hands inside 3 compartment sink. Coached employee the correct procedures.

#11Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available at the time of the inspection.

Basic 7

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Observed handles of reach in cooler soiled.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Observed across cook line.

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of preparation table.

#4Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside.

#5Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Observed throughout kitchen.

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled at cook line. Observed walk in freezer and walk in cooler gaskets soiled.

#7Basic08B-12-5

Basic – Stored food not covered. Observed soup at walk in cooler not covered.

Florida Food Watch