Marlidas Diner, 18051 S Tamiami Trl, Fort Myers, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Dead roaches on premises. Observed two dead roaches in dry storage/chemical room. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Dishwash area.
- Basic - Single-service articles not stored inverted or protected from contamination. Observed single-service forks not stored inverted.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - 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.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handwash sink at bar.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink at bar.
- Intermediate - No soap provided at handwash sink. Handwash sink at end of cookline.
|
10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Tuna thawing at room temperature. **Corrected On-Site**
- High Priority - 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.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad 44°F, ham 44°F, coleslaw 51°F, sliced tomato 50°F in reach in cooler across from fryers. All items iced down and reach in cooler turned down. **Corrected On-Site**
- High Priority - Vacuum breaker missing at outside hose bibb.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Handwash sink next to three compartment sink in bar area.
- Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at end if cookline used to store cardboard box. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink near three compartment sink at bar area.
- 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.
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at end of cookline. Handwash sink at bar.
- Intermediate - No soap provided at handwash sink. Handwash sink at bar.
|
08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
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