G FOOD EXPRESS INC

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs over croquettes located at cook line area kitchen. Operator removed during inspection.

High Priority

Employee failed to wash hands before putting on gloves to initiate a task working with food.

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

High Priority

Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic

Food stored on floor.

Basic - Food stored on floor. Observed plastic containers stored directly on floor storage area.

Basic

Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottles of water.

Basic

Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic

Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate

Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastics containers and lids stored inside hand wash sink near three compartments sink. Operator removed during inspection. **Corrected On-Site**

Intermediate

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.

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. Minerva Tolon.

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. Minerva Tolon.

Intermediate

Cutting board has cut marks and is no longer cleanable.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken (39F - Cold Holding); cooked beef (39F - Cold Holding); shrimp (40F - Cold Holding); as per operator more than 24 hours.

Intermediate

Employee with no hair restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic