Gabriel's Cafe & Grille

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep counter near cook line: rehydrated hashbrowns (77F at 9:35am- Cooling) As per operator, hot water was used to rehydrate potatoes, cooling since 7:30am. Item did not cool from 135F to 70F in 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 door cooler: clam soup (44F - Cold Holding) As per operator, prepared on Saturday and held overnight. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 door cooler: clam soup (44F - Cold Holding) As per operator, prepared on Saturday and held overnight. Not prepped or portioned today. See stop sale. At Refrigerator: butter (72F - Cold Holding) As per operator, stored on counter since 8:00am. Not prepped or portioned today. Operator removed to quick chill. **Repeat Violation** **Admin Complaint**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep counter near cook line: rehydrated hashbrowns (77F at 9:35am- Cooling) As per operator, hot water was used to rehydrate potatoes, cooling since 7:30am. Item did not cool from 135F to 70F in 2 hours. See stop sale.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line: cooked potatoes (147F at 9:53am- Reheating) on flat top grill. As per chef, item finished reheating and was placed in a storage container near flat top grill. Item did not reheat to 165F for 15 seconds within 2 hours. Operator placed on flat top grill to reheat. **Corrective Action Taken**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee crack eggs then handled clean utensil at grill ;no hand wash. Employee washed hands. **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At stainless steel reach in freezer nearest to dry storage area: raw portioned burgers stored above pre-cooked chorizo. Operator stored properly. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At 4 door reach in cooler: raw egg yolks and French toast batter with raw shelled eggs stored above cut lettuce and clam soup. Operator stored properly. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At refrigerator at front counter: sour cream in portion cup (47F at 9:38am; 49F at 10:18am- Cooling) As per operator, cooling since 8:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator moved item to quick chill. **Corrective Action Taken**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked Salmon Bagel Platter Various items listed under Eggs Benedict Guacamole Toast with 2 poached eggs

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Clam soup prepared on Saturday not date marked. Advised operator of correct date marking procedures.

Supervisor/Person in Charge Present

Employee Health Policies Present

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 4 door stainless steel reach in cooler: pico de gallo (45F - Cold Holding). As per operator stored overnight. Not prepped or portioned today. See stop sale. In pan on counter: whipped butter (83F - Cold Holding) As per operator, stored since 1 hour. Not prepped or portioned today. Operator placed in refrigerator to quick chill. At Refrigerator: chocolate milk (45F - Cold Holding); whole milk (45F - Cold Holding) As per operator, taken out 1 hour prior to make beverages. Not prepped or portioned today. Operator placed to quick chill. At flip top cooler on line: cheese (49F - Cold Holding) As per operator, transferred to flip top since 30 mins. Not prepped or portioned today. Stored over-stacked. Operator placed to quick chill.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 4 door stainless steel reach in cooler: pico de gallo (45F - Cold Holding). As per operator stored overnight. Not prepped or portioned today. See stop sale.

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings under dry storage shelf near prep area. Approximately 3 rodent droppings on shelf where container of nuts are stored in dry storage area near prep area. 2 rodent droppings under table beside dishwasher in kitchen.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes then handled clean dishes from dishwasher; no glove change, no hand wash. Advised operator that dishwasher should change gloves and wash hands. **Repeat Violation** **Admin Complaint**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishmachine area- employee handled dirty dishes changed gloves and handled clean dishes without washing hands - educated operator- employee washed hands. **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At 4 door reach in cooler by dishmachine area- raw shell eggs stored over vegetables- operator removed raw shell eggs. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam-table - hollandaise sauce 112-118F- hot holding- food left on top of steamtable- food out of temperature for 20 minutes- operator placed inside steam table to reheat to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by dishmachine- multiple items stored inside sink- operator removed. **Corrected On-Site**

Basic - Raw fruits/vegetables not washed prior to preparation. At cookline flip top cooler- in use avocados with stickers attached- educated operator- employee removed avocados and washed properly. **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 4 door Stainless steel cooler next to dishwasher: turkey soup (49F at 10:15am - Cooling) As per operator prepared yesterday and left to cooling overnight. Item did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 4 door Stainless steel reach in cooler next to dishwasher: hard boiled eggs (44F - Cold Holding); cut water melon (47F - Cold Holding) As per operator, stored over night. Not prepped or portioned today. See stop sale. - From follow-up inspection 2024-02-23: Double door Stainless steel cooler: cooked potatoes (46F at 9:07am - Cooling); pancake batter (46F at 9:07am - Cooling); brown gravy (47F at 9:07am - Cooling) As per operator prepared yesterday and left to cool overnight. Item did not cool to 41F within a total of 6 hours. See stop sale. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 4 door Stainless steel cooler next to dishwasher: turkey soup (49F at 10:15am - Cooling) As per operator prepared yesterday and left to cooling overnight. Item did not cool to 41F within 6 hours. See stop sale. - From follow-up inspection 2024-02-23: Double door Stainless steel cooler: cooked potatoes (46F at 9:07am - Cooling); pancake batter (46F at 9:07am - Cooling); brown gravy (47F at 9:07am - Cooling) As per operator prepared yesterday and left to cooling overnight. Item did not cool to 41F within 6 hours. See stop sale. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers raw smoked salmon, served raw not identified as being raw. - From follow-up inspection 2024-02-23: Same. **Time Extended**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: oatmeal (115F - Hot Holding) As per cook made at 3.5 hours prior. Item was sitting on top of steam table and not in the steam table. Operator decided to place item on TPHC. **Corrective Action Taken**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 4 door Stainless steel reach in cooler next to dishwasher: hard boiled eggs (44F - Cold Holding); cut water melon (47F - Cold Holding) As per operator, stored over night. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 4 door Stainless steel cooler next to dishwasher: turkey soup (49F at 10:15am - Cooling) As per operator prepared yesterday and left to cooling overnight. Item did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 4 door Stainless steel reach in cooler next to dishwasher: hard boiled eggs (44F - Cold Holding); cut water melon (47F - Cold Holding) As per operator, stored over night. Not prepped or portioned today. See stop sale.

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 rodent droppings between shelves in dry storage area behind metal prep table where clean pots are stored in kitchen. 2 rodent droppings under storage rack for clean pans in kitchen. 2 rodent droppings next to Ragu sauce on dry storage shelf with seasonings near office area, to the backend of kitchen. 2 rodent droppings under dry storage shelf with big containers of sugar, flour near office, to the backend of kitchen.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At single door reach in freezer#1: Raw beef steak fritters over ready to eat sweet potato fries, neither items were commercially packaged. Operator stored properly. **Corrected On-Site**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 4 door Stainless steel cooler next to dishwasher: turkey soup (49F at 10:15am - Cooling) As per operator prepared yesterday and left to cooling overnight. Item did not cool to 41F within 6 hours. See stop sale.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers raw smoked salmon, served raw not identified as being raw.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double door stainless steel reach in cooler: beef burger (50F at 9:20am; 48F at 9:56am - ambient Cooling) As per operator prepped today and cooling since 2 hours. At current rate of cooling, burgers will not cool to 41F within a total of 4 hours. Burgers stored tightly stacked. Advised operator to store in a way to enable quicker cooling.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine solution was 10ppm. Operator replaced solution and provided one of 100ppm. **Corrected On-Site** **Repeat Violation**

Employee Health Policies Present

Hands Clean and Properly Washed

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Proper Hot and Cold Holding Temperatures

Employee Health Policies Present

Hands Clean and Properly Washed

Food Received at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Toilet Rooms Maintained

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs liquid stored above a container with milk inside reach in cooler next to dishwasher area. Raw burgers stored above a container with cooked ham inside reach in cooler outside Operator stored properly all products **Corrected On-Site**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shell eggs not timed marked. Per operator product stored for approximately 30 minutes. Operator timed marked for the remaining time of 2.50 hours **Corrected On-Site**

High Priority - Nonfood-grade bags( thank you to go bags used in direct contact with bread .inside reach in freezer Operator removed **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Metal spoon stored inside. Operator removed **Corrected On-Site** **Repeat Violation**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Non-pitting surface rust on food-contact equipment. Reach in cooler outside

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature on cook line. Operator moved to inside reach in cooler **Corrected On-Site**