SAN ANTONIO RESTAURANT

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

Intermediate - Handwash sink used for purposes other than handwashing. Cook filled pot in kitchen hand sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Plastic cup used to scoop bulk sugar. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on prep table. Drink on flip top cooler cutting board. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Cutting boards stained with food debris throughout kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed jacket and purse from clean pans underneath prep table. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled with grease behind fryers.

Basic - Food stored on floor. Multiple Boxes of hamburger patties and chicken on floor of the walk in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. In prep area.

Basic - No handwashing sign provided at a hand sink used by food employees. Operator put up sign during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed Butter pads (80F), stored on shelf in kitchen under no temperature control. Not prepared or portioned today. Placed on counter less than 2 hours per operator. Operator moved to walk in cooler to quick chill to 41F or below. 2. Observed sliced ham (60F), not prepared or portioned today. Placed above load line in flip top cooler opposite cookline in kitchen. Operator moved to reach in cooler to quick chill to 41F or below. Corrective Action Taken Warning

Basic - Food stored on floor. Observed plastic container of oil stored on floor in kitchen. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in kitchen. 2. Door gasket on walk in cooler in dry storage area. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. 1. Observed on the wall behind the cookline in kitchen. 2. Observed on the wall next to the reach in freezer in kitchen. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored next to hand sink in the kitchen. Operator removed. Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Dented/rusted cans present 3 dented cans. See stop sale. Warning - From follow-up inspection 2024-12-03: Plum tomatoes 1 can Alta Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Back lot area is used for events, prep table observed. Back of establishment was added at some point, no plans available in on base. Warning - From follow-up inspection 2024-12-03: Submitted plans and still being approved will check next routine Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Near walk in cooer Warning - From follow-up inspection 2024-12-03: still observed Time Extended

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment licensed for 60 seats presently has 85 seats. Provided Seating Change form. Warning - From follow-up inspection 2024-12-03: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 case of boneless chicken breast and 3 coleslaw bags in walk in cooler for more than 24 hours temperature is 57f.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 case of boneless chicken breast and 3 coleslaw bags in walk in cooler for more than 24 hours temperature is 57f.

Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand sink. Employee removed knife. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, 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. Repeat Violation

Basic - Food stored on floor. Box of tots in freezer and a box of eggs In walk-in cooler . Employee picked boxes up off the floor.Corrected On-Site

Basic - Single-service articles improperly stored. Boxes of single service articles on floor in dry storage.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature. Employee put it in the walk-in cooler. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Gravy and beef tips

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on cook line

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, 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. Observed pack of provolone dated 10-6 but was pulled 12-18. Manager adjusted date Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef tips and gravy no date mark and observed mold like growth. Stop sale isued Repeat Violation

Basic - Food stored on floor. Observed bag of sugar stored on floor in storage room Observed multiple Meats on floor in walk in cooler

Basic - No Heimlich maneuver/choking sign posted.

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled walk in cooler racks

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 touched bread with bare hands. Discussed with employee. Employee put on gloves. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Chicken in walk in cooler date marked 02/09. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken date marked 02/09.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk 62F on prep table at room temperature. Employee put in cooler to chill. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Two servers, one cook, and one prep cook on duty with no food manager present.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, 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. Blue cheese and deli meat date marked 2/22. Employee states items were frozen and pulled today. Discussed proper date marking.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, deli meats in walk in cooler not date marked. Discussed with person in charge.

Basic - Bowl or other container with no handle used to dispense food. Bowls used to dispense flour. Employee removed bowls. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Exterior bins of flour soiled.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes on cook line 113F in some parts. Manager stirred potatoes and turned up temperature to reheat. Recheck 134F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by pan. Employee removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Manager placed paper towels at sink. Corrected On-Site

Basic - Floor soiled/has accumulation of debris in bar walk in cooler. Walls soiled in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets. Exterior of ice machine. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Two dented cans of sweet peas.

Intermediate - No soap provided at handwash sink at bar. Manager states she will get single pump soap for sink.

Basic - Floor tiles missing and/or in disrepair. Floors cracked in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen. Repeat Violation

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Floor tiles cracked by grill, disrepair by bar. Repeat Violation Warning - From follow-up inspection 2022-01-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets. Warning - From follow-up inspection 2022-01-05: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled throughout kitchen. Warning - From follow-up inspection 2022-01-05: Time Extended