- Basic - Equipment and utensils not properly air-dried - wet nesting. Several metal containers stack up wet on the shelf by the back door.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open can drink and open bottle drink in the Reach in cooler at cookline, employee moved **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic butter 72°F, on the top of prep table, employee voluntary discarded. Cooked chicken 46°F top of make table cooler not in the slot, employee moved
- High Priority - Toxic substance/chemical improperly stored. Sanitizer spray hang on the side of hand wash sink by Walk in cooler, manager moved **Corrected On-Site**
|
11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cup of employee drink with no lid and straw on the shelf above the prep table in cookline **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle touch flour in the bucket under prep table by Walk in Cooler **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Make table cooler by cookline **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Tea spoon in the drawer on prep table in service station not keep in the same direction
- High Priority - Raw animal food stored over ready-to-eat food. A tray of shelf eggs above the container of potato salad and container of Mac cheese, rolling rack Walk in Cooler **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Bucket of sanitizer next to cooked tomatoes sauce, by the Three Compartment Sink, please make sure do not stored sanitizer by/ with food or on the prep area **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 open two day ago per manager, upright slide glass door Reach in cooler by service area **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spatula and knife stored in the Hand Wash Sink by cookline **Corrected On-Site**
|
3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) Old labels on clean containers, shelf rear door.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glasses on shelf by rear door
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Bottle drink over cutting board on shelf by office
- Basic - Food stored on floor. Bulk Salt mix dry storage area. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line by wall.
- Basic - Reuse of single-service articles. Raw chicken boxes reused for raw potatoes and clean containers.
- Basic - Single-service articles not stored inverted or protected from contamination. Forks servers station. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk container of mix salt dry storage.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Put on gloves to make sandwich **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Potato salad dated 8/25/13. Discarded by manager Reach in cooler cookline. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 56° cookline, corrective action, put in cooler. Explained Time as Public Health Control
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- Intermediate - Accumulation of food debris/grease/ dust on food-contact surface. Dusty fans server cooler.
- 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. Hot dog open yesterday morning, Reach in cooler cookline. Half and half open yesterday morning double door cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potato salad, cooked corn, Walk in Cooler.
- Intermediate - Spray bottle/ containers containing toxic substance not labeled. Spray bottle at Bar area, sanitizer bucket in kitchen**Corrected On-Site** **Corrected On-Site**
|
9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Silverware with handles all different direction in drawers.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook handled clean dishes after cracking an egg.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef cutting sandwich. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Food and beverage mgr. Reviewed the BIG 5 ILLNESSES/ SEND SICK EMPLOYEES HOME NOW!
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Bare hand contact by employee who thought he needed gloves for RAW FOOD.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Used dish sprayer sink to wash hands.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pitcher.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sandwiches dated 12/05 not re-marked after thawing.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Troy hired over 2 years and has no proof.
|
1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bulk food container not labeled on bottom of prep table in kitchen. Flour.
- Critical - Cigarettes stored on shelf with single service items. COS.
- Critical - Container of cut melons set on top of uncovered container of pickles on top of reach in cooler on cooks line. COS.
- Exterior of ice machine has dust and dirt including blue holder attached to side.
- Food stored in nonfood grade plastic containers in kitchen. Potatoes.
- Frill picks stored in container on towel on cooksline.
- Grease buildup on floor between oven and fryers on cooksline.
- Critical - Handsink in entrance area to kitchen did not have towels. COS.
- Critical - Ice machine has mold like substance build up on white shield inside and on interior of lid.
- Inside of fryer front has grease build up in it. Inside cabinet.
- Critical - Microwave interior of service alley has old food built up in it.
- Critical - No date marking on multiple ready to eat potentially hazardous items.
- No sanitizer bucket set up with clothes.
- No splash guard at handwash sink on cooks line between hot hold table and prep. R.
- Critical - Probe thermometer not calibrated. Reads 20 in ice water. COS.
- Critical - Raw animals foods stored over ready to eat food in freezer (True) on cooksline.
- Critical - Raw beef stored over ready to eat foods on speed rack at entrance in walk in cooler.
- Critical - Raw seafoods stored over ready to eat foods in reach in cooler on cooksline.
- Critical - Salt pepper mixture stored in container with food build up on it.
- Critical - Salt pepper mixture uncovered on top of prep table on cooks line.
- Critical - Salt pepper mixture unlabeled on top of prep table on cooksline.
- Scoop without handle (glass) used to scoop bulk sugar in storage room. COS.
- Critical - Several small flies in kitchen area. Prep and storage areas. R.
- Shelves in walk in cooler have rust on most of them.
- Critical - Toxic chemicals stored over food items on speed rack in kitchen area. COS.
|
7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Short ribs, pulled out the oven at aproximetly 11 am, put in walk in cooler between 11:30am-12:00pm. At 2:45 ribs still 85-90F.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Handwash sink in cookline, between hot holding table and prep table, needs a splash .guard
- Lights missing the proper shield, sleeve coatings or covers. Dry storage. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. Double door reach in cooler in cookline
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. Short ribs, wrapped with plastic wrap and foil.
- Critical - Observed food with mold-like growth. One tomatoe in tomatoe-box. Walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Food residues and ice. Used as dump sink. Also, has a water filter, person in charge stated employees use this sink to drink water. Repeat Violation.
- Critical - Observed interior of microwave soiled. Next to coffee maker.
- Critical - Observed live tiny flies in kitchen. Dry/produce storage.
- Critical - Observed raw animal food stored over ready-to-eat food. Containers of raw fish over cheese and precooked sausage. Reach in cooler/prep table in cookline. Also, bag of raw hamburgers next to fries in reach in freezer. Cookline. Repeat Violation.
- Observed reuse of single-service articles. Dressings jugs, refilled with homemade dressings. Multiple in walk in cooler.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Multiple containers over short ribs. Walk in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Homemade cobb, ranch, 1000 island dressings, made on Friday. Multiple containers in glass door reach in cooler and walk in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Waste line missing at soda gun holster. Bar. Repeat Violation.
|
6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cloth under cutting board. COS.
- Critical - Handsink use as a dumpsink in server area.
- Handwash sink in kitchen not draining.
- Heavy grease on hood filters.
- Heavy grease under cooking equipment.
- Critical - Improper vertical storage in walk-in cooler. Raw ribs and pork chops over ready to eat foods.
- No drain hose on soda hose in bar area.
- Oven racks stored on floor by confection oven.
- Plastic containers stored wet on shelf.
- Single serve utensils stored food contact surface up.
- Soda gun hose in drink ice in bar area.
- Table under microwave in kitchen dirty. Foods spills.
- Critical - Turkey breast thawing at room temperature. COS.
- Critical - Two live roaches and one dead roach were observed in kitchen. COS.
- Critical - Uncovered drink by cooking line. Coffee. COS.
- Critical - Uncovered open bags of flour and sugar in dry storage area.
- Unprotected light in dry storage area. Not shielded.
|
2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/3/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. seasonings pan sitting close enough that it is touching cold water handle of handwash sink Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- 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. expired certificates available - books available for retraining
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine. rinse cycle temperature gauge does not work
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter and margarine mix, chicken grilled set out Repeat Violation. Corrected On Site - discarded
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sausage patties, ham loaf
- Observed ripped/worn tin foil used as shelf cover.
- Observed utensils in poor condition. spatula
|
10/10/2011 | Routine - Food | Administrative complaint recommended |
- Critical - No conspicuously located thermometer in holding unit. Small reachin cooler in server area
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical - Observed food stored on floor. In reachin freezer boxes of food, and bag of onions in back dry storage area
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shrimp stored over RTE foods in upright reachin cooler next to fryer on cookline. Open bags of frozen chicken and shrimp stored over frozen RTE food in reachin freezer next to fryer
- Critical - Observed interior of microwave soiled. Microwave in server area of kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese overstacked in make table cooler at 41-48F
- Observed single-service articles stored without protection from contamination. Unwrapped straws on bar counter Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Needed at bottom of faucet at mopsink
- Critical - Working containers of food removed from original container not identified by common name. Bulk container of white powder (Flour) Corrected On Site.
|
6/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle. Blue and clear liquids near bar. And clear liquid in kitchen. 11/05/10 Kitchen bottle labeled. Bar ones still unlabled.
|
11/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp on cookline on ice, but only on cooling bottom of container. Butter sitting out on cookline. Food Items in walkin cooler. Ham 50F, butter 50F, potato salad 51F,
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler running at 50F. Refridgeration repair company has been called.
- Critical. Observed food stored on floor. Boxes of food throughout walkin freezer
- Critical. Observed cloth used as a food-contact surface. Cloth under cutting boards throughout kitchen
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging in on oven door. Corrected On Site.
- Observed single-service items stored on floor. Boxes of to go cups, by linen storage near bar area
- Observed single-service articles stored without protection from contamination. Unwrapped straws on bar counter.
- Critical. Observed handwash sink used for purposes other than handwashing. On cookline
- Critical. No handwashing sign provided at a handsink used by food employees. Handsink near icemachine and on cookline
- Critical. Observed unlabeled spray bottle. Blue and clear liquids near bar. And clear liquid in kitchen.
|
11/4/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. precooked sausage patty's , potato salad Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.-bulk dry, flour? corn starch?
- Critical. Displayed food not properly protected from contamination. cole slaw at bar
- Critical. Hand wash sink lacking proper hand drying provisions. cookline handwash sink
- Critical. Observed live flies in kitchen. small flies back prep handwash sink
|
5/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. pulled pork dated 10-5 in refrigerator
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. franks, ribs in walk cooler Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. air flow in tall reach in cooler restricted by large pans, items on the bottom much warmer
- Observed grease accumulated on kitchen floor. under cooking equipment
- Observed attached equipment soiled with accumulated grease. Hood filters
|
11/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/3/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/29/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about St Johns Golf & Country Club, 205 St Johns Golf Dr, Saint Augustine, FL »