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Licensee
Name:
WHITE LION TAVERN
License Number:
SEA6500252
Rank:
Seating
License Expiration Date:
06/01/2020
Primary Status:
Closed
Secondary Status:
Location Address:
20 CUNA ST ST AUGUSTINE, FL 32084-3604
Inspection Information
Inspection Type
Inspection Date
Result
Critical Violations
Non-Critical Violations
Routine - Food
11/19/2012
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
15
5
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
In general, critical violations are those that, if not corrected, are more likely
to contribute directly to food contamination, illness or environmental damage.
Although we use the industry-standard term "critical", varying degrees of severity
and potential risk to the public require inspectors to assess each situation in
determining the appropriate action. In addition, while an establishment may have
multiple violations, the inspectors' training and judgment formulate the overall
result of the inspection to ensure the public health and safety. While most
establishments correct all violations in a timely manner (often during the inspection),
the division's procedures are designed to compel compliance with all violations through
follow-up visits, administration action or closure when necessary.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
Reach in cooler at cookline with potentially hazardous food temperatures of 55-60?f. Started discarding products.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
0 ppm. Do not use dish machine to sanitize until unit is repaired and can sanitize at proper level. **Admin Complaint** **Repeat Violation**
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Has quat strips, need chlorine, on order.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Coffee next to cutting board, prepping shrimp. Corrected on site - put on lid.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Chicken, fish, spinach dip, shrimp, sour cream all at 55-60?f in refrigerator style reach in cooler next to fryers, all have been in unit since yesterday, uncertain when unit stopped working.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Milk in reach in cooler. **Repeat Violation**
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
Raw comminuted meat over raw mahi mahi in walk in freezer.
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
Straws on bar front, possibility for coughing sneezing, touching multiple straws. Corrected on site - moved behind bar.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Soup in walk in cooler made yesterday.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
