- Basic - Food stored on floor. Container of fruit in walk in cooler downstairs. Moved by manager. Corrected On-Site** **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Ham and cut lettuce in kitchen reach in coolers dated 9/19. Voluntarily discarded **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet. By walk in cooler.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knife in hand sink in kitchen.
- Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer given. **Corrected On-Site**
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler with items for customers. Moved by manager. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Kitchen.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Multiple. Kitchen.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach at bar. Labeled by manager. **Corrected On-Site**
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in cheese container **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In brown sugar at outside bar.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soda nozzle and ice scoop in room temperature water at outside bar.
- Basic - No copy of latest inspection report available.
- Basic - Old labels stuck to food containers after cleaning.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sliced cheeses in reach in cooler by dish machine.
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6/12/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed soil buildup inside ice bin. Outside bar.
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12/12/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Establishment operation without a Hotels and Restaurant license. License given at callback.
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11/28/2012 | Routine - Food | Call Back - Complied |
- Establishment has not submitted Plan Review.
- Critical - Establishment operating without a Division of Hotels and Restaurants license.
- Critical - Food manager certification for establishment not available.
- Critical - No soap or paper towels available for employees to wash hands in kitchen area or outside bar.
- Critical - Once hand wash sinks are designated or installed, signs must be present to designate these as hand wash sinks.
- Critical - Presently, there is no hand wash sink at the outside bar or the upstairs kitchen facility. Instructed operator that double sink in kitchen area and dump sink at bar may be converted to hand wash sinks if necessary and Plan Review approval is obtained.
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9/25/2012 | Routine - Food | Warning Issued |
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