- Basic - Coffee filters not stored in a protected manner to prevent contamination. Set on the top of coffee machine, manager moved **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black Reach in cooler, bar, have heavy cream, manager put one in there. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, by bar, employee add water to the sanitizer, employee changed a new one 250 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 52°F, sour cream 55°F, Service cooler, heavy cream 52°F, black Reach in cooler in bar
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Container of raw beef, on shelf above the bag of fries, upright Reach in freezer by cookline, employee moved **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Milk 52°F, heavy cream 52°F, manager voluntary discarded **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in service cooler and heavy cream in black Reach in cooler at bar, both open 3 days ago. Manager discarded **Corrected On-Site** **Repeat Violation**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Milk 52°F, sour cream 55°F, Service cooler, ambient temperature of cooler 50°F, heavy cream 52°F, black Reach in cooler in bar, ambient temperature of cooler 045°F
- Intermediate - Slicer blade guard soiled with old food debris. By the Three Compartment sink **Repeat Violation**
|
10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used in container of flour, on shelf by office **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife keep between the make table cooler and prep table by cookline **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. On the shelf by office
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons on the gray tray not keep in the same direction, prep table by Dish machine
- Basic - Single-service items stored on floor. Case of container on the floor, outside storage room
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Put in the wrong place, mop sink. Please put on non chemical side hose bibb. Also, outside hose need to have vacuum breaker for both hose bibb **Repeat Violation**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine Chlorine 250 ppm
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cooked sausage in the counter not date, Reach in cooler by cookline **Corrected On-Site** **Repeat Violation**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu have consumer advisory but not identify which item could served under cooked.
- Intermediate - Slicer blade guard soiled with old food debris. On the prep table by ice machine
|
3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Single used container in rack between upright Reach in cooler and slide door Reach in cooler by cookline. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone and keys above prep area cookline. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on drying rack.
- Basic - Equipment in poor repair. Panel inside Ice machine was cracked.
- Basic - In-use tongs stored on oven door handle.cookline **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to dink station and bar area. also, no soap by cookline. **Corrected On-Site**
- Basic - Soda gun holster with accumulated slime/debris. Bar area.
- Basic - Waste line missing at soda gun holster. Bar area
- Basic - Wiping cloth sanitizing solution stored on the floor. Bar area **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk container of Seasoning and salt/pepper mix on shelf above Reach in cooler, bulk of container of seafood flour in dry storage rack. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cracked raw shell eggs and grabbed bread. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink, hanging hose.
- High Priority - Raw animal food stored in same container as ready-to-eat food. Raw hamburger in the same container with vegetable hamburger. Upright Reach in freezer. Manager discard on site. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle on food storage shelf, dry cloth towels with sanitizer on top of ice machine. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of food debris/grease/ dust on food-contact surface. Vents inside dusty Double door Reach in cooler by ice machine
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Open milk in slide door Reach in cooler, by drink station. Also open cream cheese in Walk in Cooler **Corrected On-Site** **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification. Jonathan.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies only and one employee were expired on 6/13/2013 **Repeat Violation**
|
9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of dust or dirt on nonfood-contact surface, fan in kitchen.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris. In wait area.
- Basic - Lime scale build-up around soda nozzles at drink machine.
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Toxic level of spray bleach in bottle. Straight bleach, used for cutting boards. Keep under 200ppm by testing.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, on shield.
- Intermediate - Equipment drain line draining into handwash sink. BAR.
- Intermediate - Food manager certification expired. Michael Winter expired 11/2012.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Stew in walk in.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies are not accepted. **Repeat Violation**
|
2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Stacks of plates not inverted on storage shelf acrosd from dish machine.
- Critical - Hand wash sink lacking proper hand drying provisions. Behind bar.
- Critical - Imcomplete 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. Only 1 original certificate and 9 copies available. Copies not accepted for employee training.
- Critical - No conspicuously located thermometer in holding unit. Makeline.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Upright two door pepsi cooler.
- Observed build-up of dust or dirt on nonfood-contact surface. Dirty fan blowing on clean containers on storage shelf. Next to 3 compartment sink.
- Critical - Observed food stored on floor. Water softener under dish machine and outside shed.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cheesecake, sour cream, milk, whipped cream in reach in cooler and walk in cooler.
- Observed single-service items stored on floor, outside shed. Corrected On Site.
- Critical - Observed toxic item improperly stored. Next to single service cups and condiments on countertop at wait station.
- Critical - Observed unlabeled spray bottle. Bottle of cleaner at the wait station.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chili, chicken and vegetables, and wraps in walk in cooler.
|
9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. AT BAR
- 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.
- Critical - Observed food stored on floor. BOX OF HOT DOG BUNS IN WALK-IN FREEZER
- Observed gaskets/seals on cold holding unit in poor repair. 2-DOOR REACH-IN COOLER NEXT TO ICE MACHINE
- Critical - Observed interior of microwave soiled. BLACK MICROWAVE AT COOKLINE
- Critical - Observed moldy buildup in the interior of ice machine.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. OPENED BLOCKS OF TURKEY, HAM
- Observed soda gun holster with accumulated slime/debris. BOTH AT BAR
- Observed utensils in poor condition. SPATULA DETERIORATING (HANGING ABOVE TRIPLE SINK)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not accurately date marked. WRONG DATE ON POTATO SALAD
- Shelves not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. CARDBOARD SHELF COVER ON SPICE RACK
- Critical - Vacuum breaker mising at hose bibb. REQUIRED ON SPLITTER AT MOP SINK (ATTACH TO END OF SPLITTER NOT CONNECTED TO CHEMICAL DISPENSER). ALSO REQUIRED ON BOTH ENDS OF SPIGOT OUTSIDE BACK DOOR (SPLITTER ATTACHED)
- Critical - Working containers of food removed from original container not identified by common name. BULK HOME MADE SWEET/SOUR SAUCE
|
3/8/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Golf Club At South Hampton, 315 S Hampton Club Way, Saint Augustine, FL »