- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Do not use dishmachine until proper sanitizer concentration is maintained.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Handling clean dishes.
- Critical - Observed employee food stored with restaurant food. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing glasses.
- Critical - Observed unlabeled spray bottle. Sanitizer and bleach in bottles-unlabeled.
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8/17/2011 | Complaint Partial | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam chowder 45F and 47F-Stop sale issued.
- Equipment and utensils not properly air-dried. Prep pans.
- Critical - Hand wash sink lacking proper hand drying provisions. Pantry area. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. Near soda machine.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife stored between food prep counters. Repeat Violation.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on oven handle and on duct tape.
- Light not functioning. Over fryers.
- Lights missing the proper shield, sleeve coatings or covers. Beer cooler.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler-cook line. Corrected On Site.
- 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.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Reach in cooler.
- Critical - Observed cloth used as a food-contact surface. Cloth towel under pan of breading. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Throughout. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before putting on gloves.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Waitstaff bussing dirty dishes and not washing hands.
- Critical - Observed employee improperly washing hands. Less than 20 seconds.
- Critical - Observed employee improperly washing hands. Soap not used.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Raw seafood to bread.
- Critical - Observed food stored in a prohibited area. Employee food stored over restaurant food.
- Critical - Observed food stored on floor. Potatoes in beer cooler, fryer oil, bucket of tomatoes walk in cooler. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards throughout.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Interior of oven in pantry area-heavy burnt food buildup.
- Observed hole in wall. Behind clean dish storage area.
- Observed personal care item stored with food. Purses with food products, t-shirts over fryer oil-storage room.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp-47F, Chicken-44F, Cheese-43-reach in cooler-cook line. Shrimp-48F reach in cooler-pantry area. Corned beef-48F, cheese-45F-Pantry area. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk.
- Critical - Observed raw animal food stored over ready-to-eat food. Clams over cooked shrimp-walk in cooler, Shellfish over lettuce-reach in cooler.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Gravy 87F, hollaindaise sauce 117F, mashed potatoes 107F, cheese sauce 107F. Corrected On Site.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Clam chowder not properly cooled 45F and 47F.
- Critical - Vacuum breaker mising at hose bibb. Outside faucet.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/24/2011 | Routine - Food | Warning Issued |
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