- Basic - No conspicuously located ambient air temperature thermometer in holding unit. RIC. **Warning** on CB, a non- working old thermometer that read 18?F. Inspector's read 47?F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 49F. Per staff, put in unit yesterday. **Warning** On CB, pork 50?F, whole snapper 47?F, cabbage /. Slaw 55?F. another container of pork 51?F, goat meat 50?F. Per staff, items placed in RIC 1030pm /11pm yesterday; they make it the day before to be served the following day. Items voluntarily discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Cooked chicken 49F. per staff, put in yesterday. Voluntarily discarded. **Warning**. On CB, pork 50?F, whole snapper 47?F, cabbage /. Slaw 55?F. another container of pork 51?F, goat meat 50?F. Per staff, items placed in RIC 1030pm /11pm yesterday; they make it the day before to be served the following day. Items voluntarily discarded.
- Intermediate - No soap provided at handwash sink.bar. **Warning**
- 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. Ambient 45F. This is the only working unit in kitchen. Inspector had staff put control on coldest temperature.**Warning** On CB 47?F.
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4/29/2013 | Routine - Food | Call Back - Extension given, pending |
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