- Basic - Clams/mussels/oysters removed from original container for long-term storage. Clams in reach in freezer with tag removed **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Above prep table at opposite Dishmachine **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Sunglasses by cleaned glass cups **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. Tongs touching trash can at food prep line **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men / women restroom
- Basic - Old labels stuck to food containers after cleaning. Old lables on containers : plastic **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef item thawing in handwash sink at room temperature . ( still frozen) moved to reach in cooler **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Used for Croutons container
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked Chicken in reach in freezer **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Spraybottle with cleaning chemical over mixing bowls at frontline **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Hose attached To three compartment sink faucet with no vacuum breaker **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Holding foods for thawing **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Spraybottle with cleaning chemical by Dishmachine line **Corrected On-Site**
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09/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Kitchen cooler **Repeat Violation**
- High Priority - Vacuum breaker missing at hose at three compartment sink :
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2/27/2014 | Complaint Full | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area.bag potatoes **Corrected On-Site**
- Basic - Clams/mussels/oysters removed from original container for long-term storage. For clams in reach in cooler **Corrected On-Site**
- Basic - Drain cover(s) missing. By three compartment sink : **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Sugar container **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Numerous breads in reach in freezer **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Under handwash sink by ice machine **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Outer openings not protected with self-closing doors. Rear door Mechanism disabled
- Basic - Reach-in cooler gasket torn/in disrepair. Kitchen cooler **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of food container in dry goods
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup 48°f ( overnight temperatures ) in reach in cooler . Lobster soup 48°f in walk in cooler ( overnight temperatures )
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting peppers / vegetables **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 80°f in kitchen, cheese 50°f in chill box (over stacked) , Cut green leafy vegetables 48°f in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork at 90°f in steam table **Repeat Violation**
- High Priority - Vacuum breaker missing at hose at three compartment sink :
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Deflector plate
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered pans
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2/26/2014 | Complaint Full | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. By rear storage
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted : kitchen **Corrected On-Site**
- Basic - Drain cover(s) missing. By Dishmachine
- Basic - Gaskets/seals on holding unit in poor repair. Cookline cooler
- Basic - In-use tongs stored on equipment between uses. Tongs touching garbage bin . Subject to soiling **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Under handwash sink opposite freezer : Also under Dishmachine
- Basic - No copy of latest inspection report available.
- Basic - Old food stuck to clean dishware/utensils. Knife at dining table **Corrected On-Site**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. 3 inch Gap on rear back door
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Containers in walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausages in steamer at 90°f : reheated to 165°f **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer. Meats over cooked foods in freezer
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Numerous handwash sinks **Corrected On-Site**
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/14/2013 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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7/5/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Equipment in poor repair. Knives blade and handle held with tape. Knives rack.
- Basic - Food stored on floor. Jugs of oil, dry storage.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Corrective action taken, explained hand wash procedure, washed hands put on new gloves.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Flounder used to make Ceviche.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Dry storage, bulk containers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter on front counter, 49?-51?. Corrective action taken, moved to cooler for rapid cooling.
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw fish-crab cake over cooked potatoes. Reach in cooler.
- Intermediate - Employee rinsed utensil in handwash sink. Small plates. Front sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lobster soup and butter sauce prepared on Sunday.
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4/23/2013 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about La Cocina International, 530 A1a Beach Blvd, Saint Augustine, FL »