- Basic - Food stored on floor. By of potatoes in kitchen and bag of soup in walk in freezer.
- Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice machine by stairs. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils in 82°F water by oven in kitchen.
- Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine by stairs. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Container of flour in upstairs kitchen. **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Quiche with spinach and eggs made 5 hours ago and is currently at 72°F on cooler near rest room. Moved to freezer.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Quiche with eggs and spinach cooked 5 hours ago at 72°F on cooler near rest room. Moved to freezer by employee.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of blue liquid by hand sink (soap)
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08/28/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Basic: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food);
- Basic: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.
- Basic: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
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08/28/2014 | Routine - Food | Call Back - Complied |
- 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. **Warning** Priority: High Priority
- Basic - Observed: In-use ice scoop for ice machine located outside not stored in a protected manner between uses. **Warning** Priority: Basic
- Basic - Observed: Old labels stuck to food containers after cleaning. Clean dishes by dish machine and container with flour that has old mayonnaise label still on. **Warning** Priority: Basic
- High Priority - Observed: Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw chicken over breads in upstairs walk in freezer. **Warning** Priority: High Priority
- Basic - Observed: Unprotected ice machine in a customer/nonsecure area. Ice machine by stairs. **Warning** Priority: Basic
- Basic - Observed: Working containers of food removed from original container not identified by common name. Container of flour in upstairs kitchen. **Warning** Priority: Basic
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08/21/2014 | Routine - Food | Warning Issued |
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