- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine high temperature 150°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes 45°F. Ham 45°F. Lettuce 45°F at the prep area. Corrective action taken. Manager placed all TCS food on ice.
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes 50°F. Mushrooms 50°F at prep area top cooler. Corrective action taken. Manager placed all TCS food on ice.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. > 300ppm
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Repeat Violation**
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6/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 300ppm.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. 0°F.
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3/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Warning** Next unannounced inspection
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12/2/2013 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit ham 57.0°F, Pancake batter 55.0°F.
- Intermediate - Cold holding equipment incapable of 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. **Warning**
- 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. **Warning**
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9/30/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface (cook line).
- Basic - Soiled reach-in cooler gaskets (cook line)..
- Intermediate - No paper towels or mechanical hand drying device provided at two handwash sinks near cook line. **Corrected On-Site**
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed water temperature <160°F
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5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease accumulated under cooking equipment.
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease.hood filters
- Observed cutting board grooved/pitted and no longer cleanable.cookline prep
- Observed grease accumulated under cooking equipment.
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.fan guards in walk in cooler
- Observed cutting board grooved/pitted and no longer cleanable.cookline
- Critical - Observed dented/rusted cans.tomatoe juice cans in dry storage
- Observed grease accumulated under cooking equipment.cookline
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6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust.hood filters above ovens
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.not washing hands when changing gloves
- Observed grease accumulated under cooking equipment.cookline
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1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
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