COLUMBIA RESTAURANT OF ST AUG
98 ST GEORGE ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 11/19/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish not removed from its reduced oxygen packaging while thawing. Fish not fully thawed. Person in charge cut bags open. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line soiled with food debris.
- 29-08-4:Basic - Plumbing system in disrepair. Observed hand washing station plumbing leaking. Person in charge has plumbing scheduled for morning after inspection. **Corrective Action Taken**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed bar utensils washed and rinsed without sanitation. Person in charge sanitized utensils and discussed with employee. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white fish (50F - Cold Holding); cut tomatoes (51F - Cold Holding); rice (50F - Cold Holding) in grill cooler for less than 4 hours per person in charge. Person in charge placed all products in blast chiller during inspection. All products were 41F and below by end of inspection. **Corrected On-Site**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way to measure high temperature dish machines. Discussed with person in charge.
- 03G-18-5:Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Observed thermometer and rapid chilling reports not kept onsite for 60 days. Observed oldest reports Sop-r-tc Thermometer Calibration report from 9/23/2024 and CCP-R-RC Rapid Chilling from 9/24/2024
Food safety inspection conducted on 11/19/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).