- No Violations Were Observed
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09/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen.
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler to right of make table.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by register.
- Basic - Old labels stuck to food containers after cleaning. On clean containers in clean dish storage area.
- Basic - Wet mop not stored in a manner to allow the mop to dry. By hand sink near walk in cooler.
- High Priority - Presence of insects, rodents, or other pests. Wasp nest on side of building near parking lot.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine in triple sink over 200 ppm
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler. Voluntarily discarded by employee. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Kitchen.
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09/24/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- High Priority - Establishment operating without a license from hotels and restaurants.
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08/18/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Nonfood-contact equipment in disrepair. Insulation on reach in freezers in disrepair. Coming apart from lids of units.
- High Priority - Observed: all potentially hazardous (time/temperature control for safety) foods in walk in cooler held at greater than 41°F. At callback: Swiss cheese 47°F, ham 47°F, tuna salad 48°F, provolone cheese 47°F, roast beef 46°F.
- High Priority - Observed: establishment operating without a license from the division of hotels and restaurants.
- High Priority - Observed: rodent activity present as evidenced by rodent droppings found. At callback 13 rodent droppings found by box freezers near back door of dry storage area and by chemical storage area.
- Intermediate - Observed: walk in cooler not maintaining potentially hazardous (time/temperature control for safety) foods at proper temperature. At callback: Swiss cheese 47°F, ham 47°F, tuna salad 48°F, provolone cheese 47°F, roast beef 46°F.
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08/15/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Observed: All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Tuna salad 46°F, deli meat 46°F, deli salad 45°F, tomato 47°F, cheese 46°F, roast beef 45°F. Priority: High Priority
- Basic - Observed: Carbon dioxide/helium tanks not adequately secured. Kitchen by office. Priority: Basic
- Intermediate - Observed: Encrusted material on can opener blade. By back door of dry storage area. Priority: Intermediate
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit www.myfloridalicense.com/dbpr/hr. Priority: High Priority
- Basic - Observed: Nonfood-contact equipment in poor repair. Insulation on reach in freezers in disrepair. Back left corner of dry storage. Priority: Basic
- Basic - Observed: Open dumpster lid. Priority: Basic
- Basic - Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Gatorade in left side silver reach in cooler in kitchen over food intended for customers. Priority: Basic
- High Priority - Observed: Presence of insects, rodents, or other pests. Spider webs in back right corner of dry storage room. Priority: High Priority
- High Priority - Observed: Rodent activity present as evidenced by rodent droppings found. Approximately 30 rodent droppings found in dry storage area of establishment. Location of droppings are by back door and in between box freezers lining back of establishment. Droppings are either hard to the touch or crumble when inspected. Priority: High Priority
- Intermediate - Observed: Spray bottle containing toxic substance not labeled. Bottle of light pink liquid on floor beach chemical storage area of dry storage. Priority: Intermediate
- Basic - Observed: Triple sinkchlorine sanitizing solution not at proper minimum strength. At 0 ppm. Priority: Basic
- Intermediate - Observed: Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Tuna salad 46°F, deli meat 46°F, deli salad 45°F, tomato 47°F, cheese 46°F, roast beef 45°F. Priority: Intermediate
- Basic - Observed: Wiping cloth sanitizing solution stored on the floor. By triple sink. Priority: Basic
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08/13/2014 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Cheese Wheel & Sandwich Board, 252 San Marco Ave, Saint Augustine, FL »