- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bar cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at 55°f : kitchen . Corrective Action : Voluntarily discarded
- Intermediate - Employee rinsed utensil in handwash sink. Bar sink **Corrected On-Site**
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Food storage container/container lid cracked or broken. Plastic lid
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over ready-to-eat in cooler **Corrected On-Site**
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At crepe line **Corrected On-Site** **Repeat Violation**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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3/24/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In handwash sink **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Food prep Employee unaware of cold holding temperatures **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Wet wipe in handwash sink **Corrected On-Site**
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans under soap dispenser : kitchen **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.bar cooler
- Intermediate - Handwash sink used for purposes other than handwashing. Items in handsink at bar **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/4/2013 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Bar
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. **Corrected On-Site**
- No copy of latest inspection report.
- Critical - Observed buildup of slime in the interior of ice machine. Deflector plate
- Critical - Observed cloth used as a food-contact surface. Under cutting board
- Observed employee with no hair restraint.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives **Corrected On-Site**
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at 70?f, butter at 70?f, soft t cheese at 50?f, in prep area. Voluntarily discarded. Corrective action
- Critical - Observed toxic item stored by food. Santizer bucket next to food **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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11/26/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. WORRK IN PROGRESS
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
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2/14/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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