A1A ALE WORKS
1 KING ST, Saint Augustine FL 32084
Last inspected Sep 22, 2023 · 5 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 23
SEP 23
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (110F - Hot Holding) in steamer well. Person in charge had employees start reheating.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Sep 22, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 20, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed food employee use personal cell phone and then begin work touching clean utensils and plate ware without washing hands. Discussed immediately and employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in salad flip-top cooler: house made dressing x 6 (49-51F - Cold Holding); cut tomatoes (56F - Cold Holding); blu cheese (56F - Cold Holding); shredded cheese (60F - Cold Holding); shrimp (54F - Cold Holding); crab (53F - Cold Holding); house made hummus (54F - Cold Holding) left in cooler over night per person in charge. Person in charge disposed of items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in salad flip-top cooler: house made dressing x 6 (49-51F - Cold Holding); cut tomatoes (56F - Cold Holding); blu cheese (56F - Cold Holding); shredded cheese (60F - Cold Holding); shrimp (54F - Cold Holding); crab (53F - Cold Holding); house made hummus (54F - Cold Holding) left in cooler overnight per person in charge. Person in charge disposed of items.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on pantry and salad coolers stained with old food debris. Observed can opener blade on table in prep area soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station by pantry and salad coolers missing paper towels. Person in charge added towels.
Bowl or other container with no handle used to dispense food. Observed plastic container without handle used to scoop sugar out of bulk container.
Equipment and utensils not properly air-dried - wet nesting. Observed food containers stacked with visible moisture on storage shelves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top coolers and walk-in cooler soiled with black/green mold like substance.
Jul 31, 2023□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 20, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishmachine at 0ppm chlorine. Person in charge called service tech and set up triple sink for sanitation.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employee wipe hands on apron after bare hand contacting cut tomatoes. Employee continued to touch clean utensils. Discussed with person in charge. Employee washed hands and placed on gloves.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee bare hand contacting cut tomatoes for pico de gallo. Discussed with person in charge. Employee washed hands and placed gloves on. No visible contamination observed.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed food containers being washed through dish machine, Observed Dishmachine at 0ppm chlorine. Person in charge called service tech and set up triple sink for sanitation. Person in charge placed dishes into sanitizer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (110F - Hot Holding) in steamer well. Person in charge had employees start reheating.
No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station at dish machine missing paper towels. Person in charge added paper towels.
Equipment and utensils not properly air-dried - wet nesting. Observed food containers stacked with visible moisture on drying rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on walk-in cooler and multiple reach in cooler in kitchen soiled with black/green mold like substance.
Old labels stuck to food containers after cleaning. Observed old labels stuck to food containers coming out of dish machine. Person in charge started removed labels.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.