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Licensee
Name:
CHEF BROTHERS CATERING
License Number:
SEA1101640
Rank:
Seating
License Expiration Date:
06/01/2020
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
5240 NW 34 ST STE-A GAINESVILLE, FL 32605
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/31/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
4
3
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
Observed soiled tongs stored with clean tongs. All were moved to the dish wash machine area. **Corrective Action Taken** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed an employee purple thermos stored over food prep. **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside.
Observed when the back door is fully closed, gaps are visible. **Repeat Violation** **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Observed 0 ppm in the dish wash machine. **Warning**
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
Observed Ajax stored on a rack with clean dishes. It was moved to the cleaning area. **Corrected On-Site** **Warning**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
Observed the ice bin with dark foreign substance on the side walls. **Repeat Violation** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Observed house ranch made yesterday, not dated. A date was added. **Corrected On-Site** **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Observed all certificates expired. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
