MICHAEL'S ST. AUGUSTINE

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (96-107F - Hot Holding) person in charge placed on stove to reheat. Potatoes 165F + by end of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped inside hand washing station in kitchen. Person in charge removed ice from hand washing station. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over whole pork and beef in refrigerator trailer. Person in charge placed eggs on bottom shelf. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. 1) establishment conducts sous vide of raw non fish meats without an approved HACCP. 2) establishment conducts vacuum package raw meats and soft cheeses onsite not used for sous vide held for longer than 48 hours without an approved HACCP. 3) establishment conducts vacuum package raw non frozen fish for purpose of storage in freezer for more than 48 hours. No approved HACCP. Provided all HACCP templates and special process email to operator.

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. Provided paper written procedures and discussed with person in charge. Corrected On-Site

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. 1) Dishmachine at 0ppm chlorine. Person in charge had employee set up triple sink.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 1) dish machine at 0ppm chlorine. Employee set up triple sink and placed dishes In sanitizer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) cut tomatoes in oil (65F - Cold Holding) - person in charge leaves out on top of cooler for services. Person in charge added to time as a public health control. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. 1) grooved and chipped cutting boards on drying racks above dish machine.

High Priority - Container of medicine improperly stored. Bio freeze above prep table in kitchen. Person in charge removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 5 wooden cutting boards stained with food debris.

Basic - Cutting board has cut marks and is no longer cleanable. Three wooden cutting boards grooved and chipped.