THE STUDY LOUNGE SAINT PETE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator advised to discontinue use until properly sanitizing. Operator set up three compartment sink with bleach as sanitation. Tested at proper PPM. Warning

High Priority - Live, small flying insects found. (1) live fly observed at rear prep area, operator cleaned and sanitized food contact surfaces. (1) live fly observed at front bar Warning

High Priority - Pesticide use not in accordance with manufacturer's directions. Yellow strip out while human present. Not used per manufacturer's directions. Operator removed during inspection. Corrected On-Site Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. No handwashing observed, discussed with operator to wash hands prior to engaging in work. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet at rear of business exterior with no vacuum breaker. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Drain plug for dump sink observed in and wash sink. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Operator prepares meatballs and then freezes them. Operator not properly date marking meatballs at the time they are prepared. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located at rear prep area interior soiled. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Male and female restrooms doors not self closing. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Door handles to reach in cooler and freezer sticky with residue in rear prep area. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Used as door prop. Operator removed during inspection. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Floor soiled/has accumulation of debris. At rear mop sink area floor soiled with debris build up. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler soiled with old food debris. Warning