ST JOHN'S RIVER GRILLE

High Priority - Live, small flying insects found 4- bees at outside bar,

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table stacked containers of Cole slaw (43-55F - Hot Holding), placed above fill line. from overnight . Operator instructed to discard and to reduce amount of. Kitchen make table unit cream (55F - Cold Holding);lip,aced overnight. Placed above fill line. Operator instructed to discard , Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Food stored on floor. Boxes of fish stored on walk in freezer floor. Operator relocated. . Corrected On-Site

Basic - Ice buildup on walk-in freezer door,

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers soiled with grease .

Basic - Standing water in bottom of cook line make table unit. .

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

High Priority - Live, small flying insects found 3- flying insects at down stair bar dump sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.See stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station salad station Cole slaw (44-47F - Cold Holding); blue cheese dressing (43-47F - Cold Holding), triple stacked . Placed overnight . Operator reduced amount. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Down stair bar , soda gun nozzle and holster soiled with grime.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw in cook line make table prep eared 48 hours ago, not date marked. Opertor updated. Corrected On-Site

Basic - Bar floor soiled/has accumulation of debris.p, by dump sink.

Basic - Kitchen wall and wall behind dish machine , soiled with accumulated grease, food debris, and/or dust.

Basic - Missing drain plug at dumpster. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers soiled with grease and food debris.

Basic - Open dumpster lid. Repeat Violation

Basic - Standing water in bottom of bar keg reach-in-cooler Repeat Violation

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Wait station cole slaw (49F - Cold Holding); butter (50F - Cold Holding). Operator placed overnight, operator instructed to discard. Corrective Action Taken Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream at bar in cold holding unit not date marked . from 4 days ago. Corrective Action Taken

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored on food storage shelving, operator relocated . Corrected On-Site

Basic - Equipment in poor repair. Gasket is torn at wait station.

Basic - Food stored on floor. Boxes of food stored on walk in freezer floor.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Kitchen soiled with accumulated grease, food debris, and/or dust.

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

Basic - Wait station floor , not maintained smooth and durable.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects in inside bar and 2- flying insects at outside bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table sliced sausages (45F - Cold Holding);/1 hour. Closed maketable hood, Walk in cooler raw shrimp (46F - Cold Holding); raw fish (46F - Cold Holding); /1 hour, food recently delivered. Operator Pemex walk in freezer door. COS Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam table rice (131F - Reheating)/2 hours ; Ooerator instructed to reheat.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Key lime pie opened 48 hours ago in kitchen reach in cooler, not date marked. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by ice machine used as a dump sink, ice being dumped.

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Inside bar cooler shelves with rust that has pitted the surface.

Basic - Missing drain plug at dumpster.

Basic - No conspicuously located ambient air temperature thermometer in outside and inside bar cold holding unit. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler, at waiting station.

Basic - Wash ware soiled with accumulated grease, food debris, and/or dust.

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

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter (43-47F - Cold Holding) 2 hours. Ooerator reduced amount, -Cookline make table I sausage (45F - Cold Holding); 2/ hours .placed in another unit, -cookline make table Ii cut lettuce (44F - Cold Holding)/2 hours. Operator Placed in unit. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline table top Cooked vegetable ps 89F for 30 minutes. Operator instructed to reheat, Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine.200ppm outside bar Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cookline cutting board soiled with food debris. -lids soiled for flour bins, seafood bread.

Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in cookline hand sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater stored in dry food storage .. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in walk in cooler and walk-in freezer.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with dirt.

Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust.