- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. dessert case.
- Critical - Cold water not provided/shut off at employee handwash sink. bar
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. none. Corrected On Site.
- Critical - Establishment using a sanitizer solution that does not meet the requirements specified in 21 CFR 178.1010. gallon jug of household bleach hooked up to sanITIZER system at triple sink. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. tape on squeeze bottle spout
- Critical - Hand wash sink lacking proper hand drying provisions. pizza area Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed leaking pipe at plumbing fixture. mop sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter 69, cooked onions 72 on counter. cre brulee 46, bread pudding 50 in dessert case. Corrected On Site. butter and onions discaRDED. desserts moved to walkin .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cream
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. polenta, potatos
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations. quaternary ammonium saniTIZER hooked up to diSHMACHINE that uses chlorine Corrected On Site. Corrected On Site.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
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