- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In 75°F water by hand sink in ice cream station. Scoops for ice cream. **Warning**
|
08/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons by front register.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink in fudge prep room over single service containers by microwave. Moved by employee. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops for ice cream in 110°F water in ice cream station. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 126°F in steam table by register. Turned up by manager.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs on pickle buckets in reach in cooler closest to register. Moved by employee. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Ice cream station.
- 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 ice cream area. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink in ice cream station. Pump is broken.
|
08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In sauce on make line. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. In kitchen on cook line. **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In 75°F water by hand sink in ice cream station. Scoops for ice cream. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef at 60°F. Placed in freezer. **Warning**
- 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. Cook slicing onions and storing for later use. Educated employee on proper procedure. **Corrected On-Site** **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple with flour and sugar in establishment. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter packets at 70°F on front line counter. Put in cooler. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Over beef in prep sink. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. In butter in kitchen. **Warning**
|
6/10/2014 | Routine - Food | Warning Issued |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In dipper well at 65°F in ice cream station. Well turned on by manager. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup at 131°F. Turned up by manager.
- Intermediate - Handwash sink not accessible for employee use at all times. Utensils in hand sink by hot water heater.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
|
1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Y hand sink near register.
- Basic - Cutting board has cut marks and is no longer cleanable. Make line.
- Basic - Equipment in poor repair. Produce cooler not able to maintain TCS at or below 41°F. All lettuce in cooler was above 41°F.
- Basic - In-use tongs stored on oven door handle.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in ice cream station.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. In produce cooler. Lettuce 52-56°F. Unit turned down.
- High Priority - Shell eggs in use or stored with cracks or broken shells. In reach in cooler by register. Removed by manager.
- High Priority - Vacuum breaker missing at hose bibb. By dish machine.
|
10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's and women's restrooms.
- Basic - No hot running water at mop sink.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
5/2/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Fudge Buckets, 3 Cordova St, Saint Augustine, FL »