- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Bar area. **Repeat Violation**
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue next to stove.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs stored over unwashed onions in walk in cooler.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia in ceviche.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over ready to eat beef. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Fish 49°F, calamari 49°F, beans 51 in reach in cooler by steam table. Corrective action taken, lowered thermostat in reach in cooler.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by walk in cooler and next to stove. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Next to steam table. Corrective action taken, lowered thermostat. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beans, chicken, beef, and pork in walk in cooler.
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07/22/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of French fries and chicken on walk in freezer floor.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage reach in cooler across from cookline.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef and chicken in 3 compartment sink. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair across from cookline.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 58°F, chicken 56°F, cheese 54°F in prep area of reach in cooler next to grill. Corrective action taken. Put meats on ice until cooler defrosts.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles in bar area.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cold cuts and cheeses in reach in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic container in hand wash sink in bar area. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Beef 58°F, chicken 56°F, cheese 54°F in reach in cooler next to grill. Cooler froze on one side of unit, put meats on ice until it defrosts. Corrective action taken.
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5/1/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees in bar area and across from walk in freezer. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair across from grill.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area and a 3- compartment sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink next to 3 compartment sink. **Corrected On-Site**
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12/10/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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