- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed wooden spatula stored behind handwsh sink at cookline. **Corrected On-Site**
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor.observed baking trays stored on floor. **Corrected On-Site**
- Basic - Cutting board at cookline has cut marks and is no longer cleanable.
- Basic - Drain cover(s) missing underneath handwsh sink at cookline. **Corrected On-Site**
- Basic - Standing water in mop sink/mop sink draining very slowly. **Repeat Violation**
- High Priority - Vacuum breaker missing at mop sink. **Repeat Violation**
- Intermediate - Records/documents for required employee training do not contain all of the required information.
- Intermediate - Spray bottle containing toxic substance not labeled on food prep table in kitchen.
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. Observed dish rack stored on floor. **Corrected On-Site** **Repeat Violation**
- Basic - Ice scoop stored on top of ice machine between uses.
- Basic - Standing water in outside mop sink/mop sink draining very slowly.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coleslaw 46°F in reach in cooler at cookline. **Corrected On-Site**
- High Priority - Vacuum breaker missing at outside hose bibb above mop sink.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Observed buildup of food debris inside portable thermal hot boxes.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
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1/3/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Clean equipment stored on floor. Dish rack stored on floor.
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline.
- Basic - Interior roof of microwave soiled with encrusted food debris.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Encrusted material on can opener blade.
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10/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date.
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed chlorine concentration 0 ppm. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container (flour) or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/18/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature 50 degrees F in walk in cooler [noticed ice buildup behind fan assembly].
- Critical - Hand wash sink lacking proper hand drying provisions. Observed no paper towels in the two handwash sinks near cookline and walk in cooler, and no towels in men's restrooms.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Observed no soap in handwash sink near counter bar.
- Observed gaskets with slimy/mold-like build-up in reach in cooler in front of cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: ham 50 degrees F, cheese 50 degrees F, mac cheese pasta 49 degrees F, ambient temperature 50 degrees F.
- Critical - Observed toxic item stored in food preparation area. Observed bleach spray bottle near preparation area (near cookline). Corrected On Site.
- Observed two cutting boards grooved/pitted and no longer cleanable.
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5/17/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength - found at 0ppm should be between 50-100ppm.
- Critical - Hand wash sink lacking proper hand drying provisions - All handsinks on cookline and dishmachine area. Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory - on main handsinks on cookline. Corrected On Site.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment - James Bryce Courmier - certified as manager does not have card on him - will fax in.
- Critical - Observed an ice machine with no overhead protection - outdoor.
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12/1/2011 | Routine - Food | Administrative complaint recommended |
- Violation: 25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination - paper goods area.
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8/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Establishment using a sanitizer solution that does not meet the requirements specified in 21 CFR 178.1010 - Clorox clean up bleach.
- Critical - Hand wash sink lacking proper hand drying provisions - handsink in middle of cookline, handsink by dishmachine, handsink by beverage machine. Corrected On Site.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed dented/rusted cans - dented can on seam - baked beans.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - after cleaning and handling wipe cloth with chemical and before touching clean equipment. Corrected On Site.
- Critical - Observed encrusted material on can opener - blade.
- Critical - Observed open employee nutritional bar on cookline.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination - paper goods area.
- Critical - Observed toxic item stored by food - chlorox clean up with bleach spray bottle above baking soda on cookline. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses - on prep counters.
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6/28/2011 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - No thermometer provided to measure temperature of food product.
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3/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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