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**

Employee Health Policies Present

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized