SAINTE-GEORGE RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw salmon cooked to order and sometimes seared kept in container with other raw seafood. Discussed with person in charge. Person in charge will cook salmon to minimum cooking temperature and segregate salmon in future. Corrective Action Taken

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. Tobacco butter missing time mark. Person in charge added time mark. Corrected On-Site

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. House made sauces missing date. Person in charge added date. Made less than 7 days prior to inspection per person in charge. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing station sink at dishwashing area blocked by utensils. Employee removed utensils from sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand washing station at dish washing area missing soap.

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. House made sauces kept frozen and taken out and held in walk-in cooler not properly being tracked. Discussed with person in charge.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on cook line coolers. Employees removed drinks when inspection started. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on small reach in cooler by take out window soiled with black/green mold like substance. Repeat Violation

Basic - Unclean building components, attachments or fixtures. AC in dish washing area soiled with black/green mold like substance.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 1) triple sink test at 0ppm. Per employee, sani solution is mixed with detergent. Instructed employee to dump sink and refill with sanitizer only. Retested at 300ppm Quats. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 1) dishes in triple sink not sanitized due to employee mixing detergent and sanitizer together. Triple dunked tested at 0ppm. Instructed employee to dump triple sink, and refill with only sanitizer. Retested sink st 300ppm Quats. Employee rewashed and sanitized dishes. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) 8 poly bags of pasta (48F-50F - Cold Holding) left in reach in cooler over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) 8 poly bags of pasta (48F-50F - Cold Holding) left in reach in cooler over night. See stop sale. Discussed proper cooling tips. 2) front cheese cooler: milk (45F - Cold Holding). Reach in cooler door left open. Person in charge closed door and placed milk in reach in cooler. 3) crumbled blue cheese (50F - Cold Holding) employee placed ice bag. 4) herb butter sitting on shelf (68F - Cold Holding) discussed time as a public health control. Chef placed on time. Provided paper work for time as a public health control. All foods are voluntarily disposed off, placed on time, or brought to 41F or below using ice, and refrigeration by end of inspection. Corrected On-Site Repeat Violation Admin Complaint

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/ 1) establishment has more than 4 employees working with food without a CFM present.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1) ceiling tiles and vents in kitchen soiled with dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) reach in freezer by Togo window soiled with black/green mold like substance.

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Person in charge contacted sales representative and obtained documentation for Salmon served raw. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (54F - Cold Holding); raw shell eggs (51F - Cold Holding) ambient air temperature 46. Person in charge placed ice bags on eggs and tomatoes. Flip top had been open for brunch. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Building components, attachments or fixtures in poor repair. Fan in walk-in cooler spitting water.

Basic - Food stored in a location that is exposed to splash/dust. Food in walk-in cooler exposed to walk-in cooler fan fixture spitting water. Operator has work order in for walk-in cooler service company. Food was moved or covered. Corrective Action Taken

Basic - Food stored on floor. Juice stored on floor in beer walk-in cooler. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in water at 80F. Cook dumped water and placed utensils in ware washing for sanitizing. Discussed with cook about keeping water above 135F Corrected On-Site Repeat Violation