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Licensee
Name:
GOURMET HUT
License Number:
SEA6501941
Rank:
Seating
License Expiration Date:
06/01/2019
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
17 CUNA ST SAINT AUGUSTINE, FL 32084
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
03/13/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
4
3
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.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. 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.
Basic - Bathroom facility not clean.
Employee restroom has dirty toilet, sink and floors.
Employee Toilet is backed up. Person in charge flushed toilet and stated would clean today.
High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Establishment borrowed bleach from next door. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
In single door glass reach in cooler on front line: pork loin (47°F - Cold Holding); raw chicken (50°F - Cold Holding); golden tile fish (47°F); shrimp (50°F); (50°F - Cold Holding) per chef all items in cooler overnight. **Repeat Violation** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
In single door glass reach in cooler on front line: pork loin (47°F - Cold Holding); raw chicken (50°F - Cold Holding); golden tile fish (47°F); shrimp (50°F); (50°F - Cold Holding) **Repeat Violation** **Warning**
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
No test strips of any kind available. **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 - No soap provided at handwash sink.
No soap or paper towels at hand washing sink. Chef placed soap and paper towels at sink. **Corrective Action Taken** **Repeat Violation** **Warning**
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.
