COLUMBIA RESTAURANT OF ST AUG

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 71F. Not time stamped. Person in charge time stamped. #1; cheese 42F, tomatoes 45F, lettuce 47F, butter 58F; fish 45F( - Cold Holding). Items in cooler since 11- it's now 12:15. Person in charge placed on ice. Behind salad; Crab cakes 51F, shrimp 51F, stuffed pepper 52F; ( - Cold Holding) cooler loaded at 11am. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on onions, mushrooms, peppers. Person in charge time stamped. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not marked with last date sold.

Basic - Carbon dioxide/helium tanks not adequately secured. At bar. Person in charge secured tanks. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Cuban bread on floor in walk in freezer. Person in charge placed on shelf b Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from bread. Person in charge removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Panko handle laying in panko. Person in charge removed scoop. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at bar.

Basic - Standing water in bottom of reach-in-cooler. Water in bottom of cooler. Person in charge wiped dry. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Panko not labeled. Person in charge labeled. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Most staff are newer and have not been trained. Warning - From follow-up inspection 2026-01-26: Time needed to train. Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in kitchen only reaches 150F, and bar dish machine only reaches 148F. Repeat Violation Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observer cook put on gloves without washing his hands 1st. Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a serve fix her hair and not wash her hands. Warning

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed several open a water bottle, drink then screw top back on and not wash hands. Observed a cook with gloves on take a drink and go Bach to line without washing his hands. Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed several servers take soiled plates to dish then grab clean tray. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1st cooler; cheese 44F, cheese 49F,lettuce 47F, chimichurri 59F, fish 48F; ( - Cold Holding). Items in cooler for 1 hr. Placed on ice. Drawers; chicken 49F chicken placed in blast cooler. 2 cooler; potatoes 59F, filet 50F, guacamole 44F, pasta 44F, Mac n cheese, rice, piccagallo 47F; ( - Cold Holding). Everything placed on ice. Butter 65F, 63F; ( - Cold Holding). Person in charge time stamped. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with the last date sold.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed person wash hand in a prep sink. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge took to dish to be washed. Corrective Action Taken Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Most staff are newer and have not been trained. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Not secured. Person in charge secured. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep tables and near dishes.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bag and phone on bar counter. Person in charge removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook on cook line with dreads hanging out of hat. Chef addressed and he placed hair under hat.

Basic - Equipment in poor repair. Gaskets are worn/torn on pantry cooler.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven. Person in charge removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At server station; ice scoop in ice. Person in charge removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed several wet rags under cutting boards. Person in charge removed all. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in cooler #1. Person in charge wiped cooler clean. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Unlabeled flour/bread crumbs. Person in charge labeled. Corrected On-Site

Intermediate - - From initial inspection : Priority: Intermediate Observed: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment has no approved HACCP plan for multiple processes. Written plan available in office but not approved by the division. Warning - From follow-up inspection 2025-06-04: Person in charge emailed division HACCP Time Extended - From follow-up inspection 2025-08-05: Establishment has submitted haccp plans with the division. Time Extended

Intermediate - - From initial inspection : Priority: Intermediate Observed: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment has no approved HACCP plan for multiple processes. Written plan available in office but not approved by the division. Warning - From follow-up inspection 2025-06-04: Person in charge emailed division HACCP Time Extended

High Priority - Observed: Cook-chill reduced oxygen packaged food cooled to and held cold at 34 degrees Fahrenheit or below held for more than 30 days from the date packaged. Bean soup on cook line from 5/20/2025 cook chill vacuum packaged bag not time/temperature tracked. Corrective Action Taken Priority: High Priority

High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled phone then poured a customer drink no hand wash and no gloves. Employee handling ready to eat bread with no gloves. Discussed with employees. Corrective Action Taken Priority: High Priority

High Priority - Observed: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed waitstaff employee handling phone, then prepare beverage for customer with no hand wash step. Priority: High Priority

High Priority - Observed: Live, small flying insects found Two flies observed on cook line by can opener. Priority: High Priority

High Priority - Observed: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bean soup on cook line from 5/20/2025 cook chill vacuum packaged bag not time/temperature tracked. Corrective Action Taken Priority: High Priority

High Priority - Priority: High Priority Observed: Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishwasher machine at 158. Operator placed service call and has set up three compartment sink. Warning

Intermediate - Observed: Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer at 40F after calibration Priority: Intermediate

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board on salad line with food residue staining. Cutting board on cook line pass through stained. White cutting boards on storage shelf with build up of food residue staining. Debris build up on cookline can opener. Priority: Intermediate

Intermediate - Priority: Intermediate Observed: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment has no approved HACCP plan for multiple processes. Written plan available in office but not approved by the division. Warning

Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers on shelf stacked while wet. Priority: Basic

Basic - Observed: Food stored on floor. Bread on floor of walk-in freezer. Operator relocated. Corrected On-Site Priority: Basic

Basic - Observed: In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula stored under panini press. Tongs on reach in cooler door handler, operator relocated. Cookline spoon stored in water at 62. Knifes stored between reach in cooler and prep table. Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris residue in reach in cooler door gaskets. Repeat Violation Priority: Basic

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes 61, cheese 62, tomatoes with cheese 61, peppers 62, cheese 63, guacamole 61, lettuce 62; ( - Cold Holding) Drawers; snapper 44, mahi 51, steak 53, chicken 53, black bean cakes 53, chicken croquettes 53, calimari 54F; ( - Cold Holding). Salad; tomato soup 45F; ( - Cold Holding)in walk in cooler; Canarones, shrimp/crab dip, crab cakes, stuffed mushrooms 54F; ( - Cold Holding) Items sat out of cooler for too long. Cooling now. Could not determine if cooling properly. Repeat Violation Admin Complaint

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards are grooved on cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on and above prep tables. Person in charge removed drinks. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several phones above cook line. Person in charge removed all phones. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tiles in front of fryer are broken.

Basic - Ice bucket/shovel stored on floor between uses. Ice buckets on floor. Person in charge took them to dish washer and washed, rinsed and sanitized. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line is dirty.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sanitizer cloths on prep tables. Person in charge removed. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar; soda nozzle has fruit flies in it. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In overnight; Salad; pasta, turkey, ham, Parmesan 48°; ( - Cold Holding) Server station; butter 48°; ( - Cold Holding) Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In overnight; Salad; pasta, turkey, ham, Parmesan 48°; ( - Cold Holding) Server station; butter 48°; ( - Cold Holding) Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose at mop sink. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has food debris. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at back sink in kitchen. Person in charge replaced. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Croquettes in walk in cooler do not have a date. Person in charge dated yesterday. Corrected On-Site Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle near ice machine does not have a label. Warning

Basic - Accumulation of rust-like substance in the interior of the ice machine/bin. Rust in ice machine. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on back food prep table by walk in cooler. Person in charge removed. Corrected On-Site Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At bar; Ice handle laying in ice. Person in charge removed. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in cold water. Person in charge placed in reach in cooler. Corrected On-Site Warning