Caribbean Sol Cafe, 6101 A1a South Ste 110, St.Augustine, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in kitchen
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup by prep table **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Bag next to onions , phone by prep table **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Frontline and cookline unit,
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Items in cooler
- Basic - Old food stuck to clean dishware/utensils. Exterior baking pan
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Soil residue build-up on nonfood-contact surface. Exterior numerous equipment
- Basic - Working containers of food removed from original container not identified by common name. Numerous Bulk food containers
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 65°f in kitchen : Corrective Action : Voluntarily Discarded
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Food with mold-like growth. See stop sale.small Container of dairy item in frontline cooler Corrective Action : Voluntarily Discarded . Frontline ice in ice machine : heavy mold build up on deflector plate
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw meats over breads in freezer
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Over utensils on rack **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Deflector plate
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By Dishmachine **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Nonfood-grade basting brush used in food. In butter
- Intermediate - Slicer blade soiled with old food debris.
|
2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In closet **Corrected On-Site**
- Basic - Drain cover(s) missing. By Dishmachine
- Basic - Employee personal items stored in or above a food preparation area. Hat and soiled aprons on rack by foods
- Basic - Food stored on floor. Bag of flour in closet **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in standing water at cooklin
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy , grits , at 130°f
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over dairy in cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Deflector plate
- Intermediate - Hot water not provided/shut off at employee handwash sink. By Dishmachine
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Numerous **Corrected On-Site**
|
10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
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