Catering By Saffrons, 1040 4 St N, St. Petersburg, FL - Restaurant inspection findings and violations

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Business Info

Name: CATERING BY SAFFRONS
Type: Permanent Food Service
Address: 1040 4 St N, St. Petersburg, FL 33701
License #: 6216631
Total inspections: 5
Last inspection: 09/22/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Buildup of food debris/soil residue on equipment door handles.Reach in cooler and freezer. **Warning**
  • Basic - Ripped/worn tin foil used as food-contact shelf cover.Bottom shelves on the food preparation tables on the cook line. **Warning**
  • Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
 09/22/2014Routine - FoodWarning Issued
  • No Violations Were Observed
 5/12/2014Routine - FoodCall Back - Complied
  • Intermediate - Manager lacking proof of food manager certification.
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
 2/13/2014Routine - FoodWarning Issued
  • Basic - Ripped/worn tin foil used as food-contact shelf cover.Stainless prep table shelf.
  • High Priority - Raw animal food stored over ready-to-eat food.Raw whole shell eggs over cocoa milk and produce in the reach in cooler.
 7/18/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking/ prepping no hair restraint
  • Basic - Leaking pipe at plumbing fixture. Under handsink and 3 compartment plumber repaired during inspection. **Corrected On-Site**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken in standing water. Put under running water **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken breast 45? put in freezer **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains 130?. Reheat **Corrected On-Site**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
 3/7/2013Food-Licensing InspectionInspection Completed - No Further Action

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