Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. PEPPERONI IN WALK IN COOLER
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WHIPPED BUTTER OUT AT ROOM TEMPERATURE Corrected On Site.
Critical. Observed food stored on floor. BAG OF FLOUR/SEASONING IN WALK IN COOLER
Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. NO HANDLE ON SCOOP FOR CAJON SPICES
In-use utensil not stored on a clean portion of food preparation or cooking equipment. PIZZA PADDLE ON DIRTY SURFACE.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. USING CLOTH AS A SHELVING COVER
Critical. Observed soiled reach-in cooler gaskets. REACH IN FREEZER AND REACH IN COOLER
Critical. Observed interior of microwave soiled.
Critical. Observed buildup of soiled material on racks in the reach-in cooler.
Observed residue build-up on nonfood-contact surface. FRYERS EXTERIORS
Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVING OF KITCHEN
Observed single-service items stored on floor. CUPS IN ICE MACHINE AREA
Critical. Hand sink missing in food preparation room or area. ICE MACHINE AREA. IF HANDWASHING VIOLATIONS NOTED ON FUTURE INSPECTIONS, HANDSINK MAY BE ASKED TO BE PUT IN.
Critical. No handwashing sign provided at a handsink used by food employees. BAR
Critical. Hand wash sink lacking proper hand drying provisions. BAR
Critical. Handwashing cleanser lacking at handwashing lavatory. BAR
Critical. Observed live flies in kitchen.
Carbon dioxide/helium tanks not adequately secured. ICE MACHINE AREA
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