- No Violations Were Observed
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Tan powder on spice shelf.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Vacuum breaker installed prior to splitter. Must move to location between splitter and open hose.
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop stored on top of dirty/dusty ice machine between uses. Cleaned and placed into a container on top of machine
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic to go containers, lids and plates in dry storage room **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Relocate Backflow to other side (non chemical side) of splitter, before hose is attached **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight build up on splash guard on ice machine
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink by door
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser empty at handsink by door
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3/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No chlorine test strips
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kitchen not in use during inspection. Employees working in kitchen whilst in operation, must provide proofbof employee training
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk and deli ham in reachin cooler
- Observed single-service articles improperly stored. To go containers not stored inverted in dry storage closet
- Critical - Vacuum breaker mising at hose bibb. Additional Backflow required at mop sink in janitors closet, after splitter, on non chemical side, before hose is attached
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - No proof of required employee training program provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Observed ice scoop with handle in contact with ice. IN ICE MACHINE
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Original certificates to be provided upon inspection when operating.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. none available in kitchen Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. shell eggs over lettuces in 2 door reach in cooler
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NO KIT AVAILABLE IN KITCHEN.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. ORIGINAL FOOD HANDLER TRAINING CERTIFICATES REQUIRED FOR ALL KITCHEN EMPLOYEES.
- Observed knife block in use to store knives. Repeat Violation.
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-36-1 Observed knife block in use to store knives.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. NEAR TRIPLE SINK
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2/24/2011 | Routine - Food | Call Back - Complied |
- Observed knife block in use to store knives.
- Critical. No handwashing sign provided at a handsink used by food employees. NEAR TRIPLE SINK
- Critical. No Certified Food Manager for establishment.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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12/23/2010 | Routine - Food | Warning Issued |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Sanitizing concentration
- Storage/handling of clean equipment, utensils
- Critical. Water source safe, hot and cold under pressure
- Critical. Cross-connection, back siphonage, backflow
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Food management certification valid
- Critical. Employee training validation
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2/24/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Current license properly displayed
- Other conditions sanitary and safe operation
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2/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Approved source
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Pre-flushed, scraped, soaked
- Critical. Sanitizing concentration
- Single service items properly stored, handled, dispensed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Current license properly displayed
- Other conditions sanitary and safe operation
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
- Critical. Employee training validation
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8/31/2009 | Routine - Food | Warning Issued |
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